Unstuffed Pepper Bowls

$- 4 bell peppers (any color), diced - 1 lb ground turkey or beef - 1 cup quinoa or brown rice, cooked - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 can (14.5 oz) diced tomatoes, with juice - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon garlic powder - Salt and pepper to taste - ½ cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro or parsley for garnish (optional) Creating Unstuffed Pepper Bowls is simple with these main ingredients. You start with bell peppers. They add color and crunch. Then, you need ground turkey or beef for protein. It gives the dish a hearty flavor. Next, choose between quinoa or brown rice. Both add a nice texture and fiber. For extra flavor, include black beans, corn, and diced tomatoes. Black beans boost protein and fiber. Corn adds sweetness and color. Diced tomatoes bring moisture and tang. Together, they create a delicious mix. Don't forget the seasoning! Olive oil helps everything cook evenly. Cumin, chili powder, and garlic powder bring warmth and depth. Use salt and pepper to make the flavors pop. Lastly, sprinkle shredded cheese on top. It melts beautifully and adds creaminess. Fresh herbs like cilantro or parsley make it look pretty and fresh. These elements combine to create a dish that is not only tasty but also colorful and fun to eat! {{ingredient_image_1}} First, heat 1 tablespoon of olive oil in a large skillet over medium heat. Then, add 1 pound of ground turkey or beef. Break the meat up as it cooks. Season it with salt, pepper, cumin, chili powder, and garlic powder. Cook until the meat is browned, about 5 to 7 minutes. Next, stir in 4 diced bell peppers. Cook these for another 3 to 5 minutes. You want them to soften but still hold their shape. Now, it’s time to add more flavor. Incorporate 1 can of black beans, 1 cup of corn, and 1 can of diced tomatoes with juice. Stir everything together. Let this mixture simmer for about 5 minutes. This will help the flavors blend. After that, mix in 1 cup of cooked quinoa or brown rice. Stir until all ingredients are well combined. Taste your dish and adjust the seasoning if needed. Remove the skillet from heat. Sprinkle ½ cup of shredded cheese on top. Cover the skillet for a couple of minutes. This allows the cheese to melt nicely. Serve your unstuffed pepper bowls hot in bowls. If you want, you can garnish with fresh cilantro or parsley for an extra burst of flavor. Enjoy! To make your Unstuffed Pepper Bowls just right, adjust the spices. Start with salt and pepper. Taste as you go. If you like it spicy, add more chili powder. For a smoky flavor, try smoked paprika. If you want warmth, a pinch of cayenne can work wonders. You can cook this dish in many ways. The stovetop is quick and easy. Just sauté the meat and veggies in a skillet. If you prefer the oven, roast the peppers first, then mix in the filling. For a hands-off approach, use an Instant Pot. Cook everything in one pot and save time. A slow cooker is also great for a set-it-and-forget-it meal. Want a lighter dish? Use lean ground turkey instead of beef. You can also swap the meat for mushrooms or lentils for a vegetarian option. Instead of quinoa or rice, try riced cauliflower for fewer carbs. These swaps keep the dish tasty while making it healthier. Pro Tips Use Leftover Rice or Quinoa: This recipe is a great way to use up any leftover rice or quinoa you have in the fridge, making it even quicker to prepare. Customize Your Veggies: Feel free to add other vegetables such as zucchini, mushrooms, or spinach for extra nutrition and flavor. Make It Spicy: If you enjoy some heat, add diced jalapeños or a splash of hot sauce to the mixture for a spicy kick. Meal Prep Friendly: These unstuffed pepper bowls can be made ahead of time and stored in the fridge for easy lunches or dinners throughout the week. {{image_2}} You can change the protein in this dish easily. Try using chicken or tofu instead of ground turkey or beef. Each option brings a unique taste. For grains, consider using cauliflower rice. It adds a veggie twist and cuts down carbs. You can also use farro or barley for a nutty flavor. Adding different vegetables can boost flavor. Zucchini and mushrooms work well in this recipe. They add moisture and taste. You can also try spinach or kale for extra greens. Sauces can change the whole dish too. Salsa adds a fresh kick, while taco sauce gives it a bold flavor. Mix and match to find your favorite! For gluten-free options, make sure your grains and sauces are labeled gluten-free. Quinoa is a great choice since it’s naturally gluten-free. If you want a vegan meal, swap the meat for lentils or more beans. Use dairy-free cheese or skip the cheese altogether. You still get a hearty and tasty bowl! To keep your Unstuffed Pepper Bowls fresh, cool them down first. Store leftovers in the fridge within two hours. Use airtight containers to prevent air exposure. This helps maintain flavor and texture. - Use glass or plastic containers with tight lids. - Label containers with the date for easy tracking. When reheating, you can choose between the oven and microwave. The oven gives a nice texture, while the microwave is quick. - For the oven, preheat to 350°F (175°C). Transfer to a baking dish and cover. Heat for about 20 minutes. - For the microwave, use a microwave-safe bowl. Heat in short intervals, stirring in between, until warm. Both methods work, but the oven helps keep the cheese melty and the peppers tender. If you want easy meals, prep ahead of time. You can cook the filling in advance and store it in the fridge. This makes meals quick during busy days. - Portion into containers for grab-and-go lunches. - For longer storage, freeze the cooked filling in freezer bags. Remove as much air as possible to avoid freezer burn. This way, you always have a tasty meal ready! Yes, you can use many kinds of meat in these bowls. Ground chicken or pork works well. You can also try using shredded beef or turkey. Each choice adds a unique taste to the dish. If you want something different, consider using sausage for a spicy kick. Just make sure to cook it fully before adding other ingredients. To make Unstuffed Pepper Bowls vegetarian, swap the meat for more black beans or lentils. You can also use mushrooms for a meaty texture. For a vegan option, skip the cheese and use plant-based cheese or avocado slices. Use vegetable broth instead of water when cooking the grains for extra flavor. These changes keep the dish hearty and delicious. These bowls pair well with many sides. A fresh green salad adds crunch and color. You can also serve tortilla chips for a fun texture. For a filling meal, add a side of guacamole or salsa. If you want something warm, try serving it with cornbread. Each side complements the flavors in the bowl. Yes, you can prep Unstuffed Pepper Bowls in advance. Cook the meat and veggies a day before and store them in the fridge. Just heat everything up when you are ready to eat. You can also freeze the mixture for later use. If you freeze, let it thaw in the fridge overnight before reheating. This makes meal time easy and quick! Unstuffed pepper bowls offer a simple, tasty meal. We explored main ingredients like bell peppers, proteins, and grains. I shared tips on customizing flavors and cooking methods. You can use leftovers easily with proper storage. Remember, you can adapt this dish to fit your taste and dietary needs. Try new ingredients and enjoy experimenting! This recipe is flexible, fun, and perfect for any day. Enjoy your cooking journey!$

Savor the deliciousness of unstuffed pepper bowls, an easy and nutritious dinner idea! Packed with ground turkey, quinoa, and colorful bell peppers, this recipe is perfect for healthy meal prep. Ideal for busy nights, this dish combines flavorful ingredients like black beans and corn for a satisfying meal. Try these unstuffed pepper bowls tonight and enjoy a wholesome dinner. Don't forget to save this recipe! #unstuffedpepperbowls #groundturkeyrecipes #quinoameals #healthydinnerideas

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Ingredients

4 bell peppers (any color), diced

1 lb ground turkey or beef

1 cup quinoa or brown rice, cooked

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 can (14.5 oz) diced tomatoes, with juice

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon garlic powder

Salt and pepper to taste

½ cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro or parsley for garnish (optional)

Instructions

Heat olive oil in a large skillet over medium heat. Add the ground turkey or beef, breaking it up as it cooks. Season with salt, pepper, cumin, chili powder, and garlic powder. Cook until browned and cooked through, about 5-7 minutes.

Stir in the diced bell peppers and cook for another 3-5 minutes until they begin to soften.

Add in the black beans, corn, and diced tomatoes (with juice). Stir to combine and allow the mixture to simmer for about 5 minutes, so the flavors meld together.

Mix in the cooked quinoa or brown rice until everything is well incorporated. Taste and adjust seasoning if necessary.

Remove from heat and sprinkle the shredded cheese on top. Cover the skillet for a couple of minutes to allow the cheese to melt.

Serve hot in bowls, optionally garnishing with fresh cilantro or parsley for an extra pop of flavor.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4