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Unstuffed Pepper Bowls

Unstuffed Pepper Bowls
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A deconstructed and simplified version of stuffed peppers, featuring all the classic flavors—ground beef, rice, bell peppers, and tomatoes—cooked together in one skillet for an easy, comforting meal.

Ingredients

Scale
  • 2 Tbsp olive oil, divided
  • 1 small yellow onion, diced
  • 2 cups chopped bell pepper (any color)
  • Salt and freshly ground black pepper, to taste
  • 1 lb lean ground turkey
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • Few dashes of cayenne pepper, optional
  • 1 14.5 oz can diced tomatoes, drained
  • 3 Tbsp minced fresh parsley
  • 2 10 oz pkgs. Frozen cauliflower rice
  • 1 cup finely shredded cheddar cheese (optional)

Instructions

  1. In a large skillet or Dutch oven, brown the ground beef over medium-high heat until no longer pink. Drain excess fat.
  2. Add the diced onion and bell peppers to the skillet. Cook for 5-7 minutes, until vegetables are softened.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the uncooked rice, tomato sauce, diced tomatoes (with juices), beef broth, oregano, paprika, salt, and pepper. Stir to combine.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed.
  6. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  7. If desired, sprinkle with shredded cheddar cheese, cover until melted.
  8. Garnish with fresh parsley before serving.

Notes

  • For a lighter version, use ground turkey or chicken instead of beef.
  • To save time, use pre-cooked rice and reduce the broth to 1/2 cup, simmering just until heated through.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Add a pinch of red pepper flakes for a spicy kick.

Nutrition

Find it online: https://us.recipesfood.org/unstuffed-pepper-bowls/

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