Chili
Classic Beef Chili
Recipe by Borohouse
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Stuffed Bell Peppers
Each pepper is a complete, portion-controlled meal in an edible bowl — no lunch container to wash.
We truly love a simple dip and streamlining any aspect of our summer cooking is key! The vibrant green of this edamame dip comes from the edamame beans themselves and a hearty handful of mint, green onions, and jalapeño. This dip is super fresh tasting and just a nice change of pace from our go-to's that are usually chickpea, cashew or eggplant-based.
One-Pot & Stews
Each pepper is a complete, portion-controlled meal in an edible bowl — no lunch container to wash.
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Servings
6 peppers
Ingredients
- 6 large bell peppers, tops cut off and seeds removed
- 1 lb ground turkey or beef
- 2 cups cooked rice or quinoa
- 1 can diced tomatoes, garlic powder and cumin
- 1 cup shredded cheddar
Instructions
- Brown the meat, then mix with rice, corn, tomatoes, spices and half the cheese to make the filling.
- Stand the peppers in a baking dish, fill them generously, add 1/4 cup water to the dish and cover with foil. Bake at 375°F (190°C) for 30 minutes; uncover, top with cheese and bake 5 more minutes.e.
Meal-prep tip 💡
- Uncooked peppers can be stuffed and frozen raw, then baked straight from frozen at 375°F for about 55 minutes — a future-you dinner ready for a hectic week.
- Storage & reheating 💧 Fridge 4 days · freezer 3 months. Reheat one pepper in the microwave for 4 minutes, or covered in a 350°F oven for 20 minutes.
BH-kitchen
Classic Beef Chili
One-Pot & Stews · Recipe Classic Beef Chili Ground beef, beans and pantry spices in one pot. The longer it sits, the better it gets. Servings: 6 servingsPrep: 15 minCook:...
