Deconstructed Pepper Bowls Recipe

why make this recipe

Unstuffed Pepper Bowls are a simple and delicious twist on traditional stuffed peppers. Instead of individually stuffing peppers, this recipe combines all the flavors in one big bowl. It’s a hearty meal that is quick to prepare and perfect for busy weeknights. Plus, it’s fun to serve and will please the whole family.

how to make Unstuffed Pepper Bowls

Ingredients:

• 1 tbsp olive oil
• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup uncooked rice
• 14 oz diced tomatoes
• 1 cup tomato sauce
• 2 bell peppers, diced
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley

Directions:

1. Preheat the oven to 375°F.
2. In a large skillet over medium heat, warm the olive oil and sauté the onion and garlic until softened, about 3 minutes.
3. Add the ground beef, chili powder, paprika, cumin, salt, and black pepper. Cook until the meat is browned, breaking it up with a spoon, about 5–7 minutes.
4. Stir in the rice, diced tomatoes, tomato sauce, and diced bell peppers. Bring the mixture to a simmer, cover, and cook until the rice is tender, about 15–20 minutes.
5. Transfer the beef and rice mixture to a baking dish and sprinkle the shredded cheddar cheese evenly on top.
6. Bake in the preheated oven until the cheese is melted and bubbly, about 10 minutes.
7. Remove from the oven and garnish with chopped fresh parsley before serving.

how to serve Unstuffed Pepper Bowls

Serve Unstuffed Pepper Bowls hot, right out of the oven. You can add a side salad for extra freshness. If you like, offer some sour cream or extra cheese on the side for those who want to customize their bowls.

how to store Unstuffed Pepper Bowls

If you have leftovers, allow the dish to cool completely. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, just place it in the microwave or oven until warmed through.

tips to make Unstuffed Pepper Bowls

• Feel free to cook the rice ahead of time to save even more time in preparation.
• Try different types of ground meat, like turkey or chicken, for a healthier option.
• Add other vegetables like corn or zucchini for a boost of nutrition and flavor.

variation

For a vegetarian version, you can substitute the ground beef with cooked lentils or a plant-based meat alternative. Instead of using just bell peppers, you can mix in some chopped zucchini or mushrooms for added texture.

FAQs

1. Can I make this recipe ahead of time?
Yes! You can prepare the mixture a day in advance and store it in the refrigerator. Just bake it when you’re ready to serve.

2. Can I freeze Unstuffed Pepper Bowls?
Absolutely! Once it’s cooled down, you can freeze it in portions. It will keep well for up to 3 months.

3. What can I use instead of cheddar cheese?
You can use any cheese you prefer, such as mozzarella or Monterey Jack. You can also skip the cheese for a dairy-free option.

Unstuffed Pepper Bowls

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A simple and delicious twist on traditional stuffed peppers, combining all flavors in one hearty bowl.

• Author: lunarecipez
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: None

Ingredients

Scale 1x2x3x

• 1 tbsp olive oil
• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup uncooked rice
• 14 oz diced tomatoes
• 1 cup tomato sauce
• 2 bell peppers, diced
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley

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Instructions

1. Preheat the oven to 375°F.
2. Warm the olive oil in a large skillet over medium heat and sauté the onion and garlic until softened, about 3 minutes.
3. Add the ground beef, chili powder, paprika, cumin, salt, and black pepper. Cook until the meat is browned, breaking it up with a spoon, about 5–7 minutes.
4. Stir in the rice, diced tomatoes, tomato sauce, and diced bell peppers. Bring the mixture to a simmer, cover, and cook until the rice is tender, about 15–20 minutes.
5. Transfer the beef and rice mixture to a baking dish and sprinkle the shredded cheddar cheese evenly on top.
6. Bake in the preheated oven until the cheese is melted and bubbly, about 10 minutes.
7. Remove from the oven and garnish with chopped fresh parsley before serving.

Notes

Serve hot and feel free to add a side salad or additional toppings like sour cream.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 1g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 70mg