Unstuffed Pepper Bowls

Steps

1. Cook rice: Prepare your preferred rice (1 1/2 cups) according to package directions in water or broth (I generally make jasmine rice with chicken broth in my Instant Pot).
2. Cook the meat: Place a large deep non-stick skillet or Dutch oven over medium heat. When hot, add ground beef (1 pound), salt and pepper (~ 1 teaspoon each). Use a wooden spoon or spatula to break the meat into small pieces as it cooks. Cook the meat for about 4-5 minutes or until just barely cooked through, stirring occasionally.
3. Add the veggies: While the meat continues to cook, add the peppers (2 green 1 red, finely diced) and onions (1/2 medium, finely diced) to the same pan and cook until beginning to soften, about 3-4 minutes, stirring occasionally. Then add the garlic (4 cloves minced) and zucchini (1 small, quartered and sliced), and cook for another 2 minutes.
4. Make it saucy: Finally, add the tomato sauce (1-8 ounce can), diced tomatoes (1-14.5 ounce can), worcestershire sauce (3 tablespoons), along with salt & pepper (~1/4 teaspoon each) to season. Reduce heat to low and cook for 3-4 minutes, letting it simmer and bubble, stirring occasionally. Add additional salt & pepper to taste.
5. Meal prep it: If serving immediately, add shredded cheese (3/4 cup) and cover for 90 seconds to melt. For meal prep, add about 1/2 cup or so cooked rice to each of four or five meal prep containers. Portion the unstuffed pepper mixture into each meal prep container and add a heavy sprinkle of cheese. Store for up to four days in the refrigerator, or up to 3 months in the freezer.