Stuffed Pepper Bowls

Classic stuffed peppers are one of those recipes that will always remind me of growing up in the ’90s. Because it used up basics like rice and ground beef (stuffed in a vegetable vehicle, no less!), my mom made this dish at least once a week for us. She would steam the peppers, make the filling, and bake the whole pan to bring everything together. Personally, I struggle to find 45 minutes on a weeknight to pull that off — which is why I love “stuffed peppers in a bowl” so much. You get all the flavors and textures of the classic dish in half the time.

First, you’ll want to start a pot of rice for the base of your bowl. You can easily serve the beef and vegetables with something else (over greens or noodles, or in a tortilla) but rice gives the finished dish that traditional stuffed peppers vibe.

While the rice is cooking, brown the ground beef. Lean ground beef is best for this, thanks to its extra-meaty flavor. Next add two thinly sliced peppers and one sliced onion to the pan and cook until they just begin to soften.

Give this sauté some sauce by adding tomato paste and broth along with some garlic and onion powder. Finally, take the skillet off the heat and top with provolone cheese that’ll melt while you get out some bowls and dish up the rice.