Quick and Easy Unstuffed Pepper Bowl
Quick and easy one-dish meal with savory Basil, cilantro & sweet peppers.
The first two words got me…I love making meals that are QUICK & EASY! Sure the little bit more time consuming ones like Sweet Potato Shepherd’s Pie are good to make too, but we Mom’s don’t always have a full hour to dedicate to making dinner. Here’s what we need (besides a live-in nanny & housekeeper 😉 Quick and Easy Unstuffed Pepper Bowl. And let’s talk about that basil and cilantro being added to this bowl. Great flavor with just a couple easy ingredients.
Prep time is about 5 minutes, chop the peppers to size, start the rice to boil, and begin browning the ground beef. It’s key to do the beef and rice at the same time so cook time only has to be 20 minutes. When the ground beef is fully cooked, reduce to medium-low and add the peppers and spices. By this time the rice should be done, so pop the lid off and add the rice to the peppers & meat mixture. Give it a good stir and voila! Dinner is ready in UNDER 30 minutes!
We are very blessed to have my husband be able to come home for lunch every single day! We live just two blocks from his work so he will walk to work most days and just walk home for lunches. The kids love having him home for an hour every afternoon. I try to be a good wife and have lunch ready when he gets home…I’ll admit it’s a big task and sometimes I fail. But I like to think about all the time I do succeed! (And I’ll usually share the prepared lunches in my Instagram feed!)Having quick and easy meal son the menu for lunches is always helpful, Quick and Easy Unstuffed Pepper Bowl is one I can make in no time flat for our lunch. And everyone loves it!
- 1 lb ground beef
- 2 cups rice, uncooked
- 2 1/2 cups water
- 1 yellow bell pepper, chopped to medium chunks
- 1 red bell pepper, chopped to medium chunks
- 1/2 tsp sea salt
- 1/4 tsp coarse ground pepper
- 1 drop Basil Vitality essential oil OR 1 tsp dried basil
- 1 clove garlic, minced
- 2 Tbsp fresh cilantro, finely chopped
- 1/4 cup shredded dairy-free cheese
- Frank's Red Hot Sauce (or hot sauce of your choice)
- additional fresh cilantro
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In a large skillet over medium-high heat begin browning the ground beef. Breaking into small chunks as it cooks.
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In a medium saucepan combing the water and uncooked rice. Place lid on top. Bring to a boil and reduce heat to low and simmer for 20 minutes.
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Remove ground beef from heat, drain excess fat from pan and rinse ground beef if desired. Return to skillet.
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Add the chopped peppers and all spices/herbs. Cook over medium heat for 2 minutes or until peppers are slightly cooked, but still crispy.
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Add prepared rice to the meat/peppers mixture. Stir together. Remove from heat and serve.
For Whole30 friendly, swap out the rice with cauliflower-rice. Skip the shredded cheese, but feel free to use Frank's Red Hot Sauce and extra cilantro.
Store leftovers in a glass covered container in the fridge for up to 4 days.
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