Go Back

Meal Prep Stuffed Pepper Bowls - Simple, Flavorful, and Ready for the Week

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Protein: 1 lb lean ground beef or turkey (93% lean works well)
  • Bell peppers: 3 large peppers (mixed colors), diced
  • Onion: 1 medium yellow onion, diced
  • Garlic: 3 cloves, minced
  • Tomato base: 1 (15 oz) can tomato sauce + 1 (14.5 oz) can diced tomatoes, undrained
  • Rice: 2 cups cooked brown or white rice (about 1 cup dry)
  • Broth: 1/2 cup low-sodium beef or chicken broth
  • Seasonings: 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried oregano, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/4 tsp crushed red pepper (optional)
  • Worcestershire sauce: 1 tbsp (optional but great for depth)
  • Olive oil: 1 tbsp
  • Cheese (optional): 1 cup shredded mozzarella or Monterey Jack
  • Fresh finish: Chopped parsley or green onions, for garnish
  • Lemon or red wine vinegar (optional): A splash to brighten at the end

Method
 

  1. Cook the rice. Start rice according to package directions. Leftover or microwaveable rice works perfectly to save time.
  2. Sauté the veggies. Heat olive oil in a large skillet over medium-high heat. Add onion and bell peppers with a pinch of salt. Cook 6–8 minutes, stirring, until softened and lightly browned.
  3. Brown the protein. Scoot the veggies to the edges. Add ground beef or turkey to the center. Season with salt and pepper. Cook, breaking it up, until browned and cooked through, 5–7 minutes. Drain excess fat if needed.
  4. Add flavor. Stir in garlic, oregano, smoked paprika, thyme, and crushed red pepper. Cook 1 minute until fragrant. Add Worcestershire if using.
  5. Build the sauce. Pour in tomato sauce, diced tomatoes, and broth. Stir to combine and bring to a gentle simmer. Reduce heat to medium and cook 8–10 minutes to thicken slightly.
  6. Fold in rice. Stir in cooked rice until evenly mixed. If it looks dry, add a splash more broth. Taste and adjust salt and pepper. For brightness, add a squeeze of lemon or 1–2 teaspoons red wine vinegar.
  7. Finish with cheese (optional). Sprinkle cheese over the top, cover the pan for 1–2 minutes to melt.
  8. Serve or portion. Garnish with parsley or green onions. Eat now, or divide into 4–5 airtight containers for meal prep.