Beef
Cooking Time - 30 minutes
Servings - 4
This marvelous recipe came from Tasty.co. You can find the original recipe here.
Ingredients:
1 lb. Sirloin Steak, about ½ inch (1cm) thick
Salt, to taste
Pepper, to taste
2 Tablespoons Oil
2 hearts Romaine Lettuce, chopped
3 Hard-Boiled Eggs, diced
2 Avocados, diced
2 cups Cherry Tomatoes, halved
Instructions:
Salt and pepper the steak on both sides, being sure to rub in the seasonings.
Heat the oil in a pan over high heat until slightly smoking.
Sear the steak for about 2 minutes per side.
Rest the steak on a cutting board for 10 minutes.
Slice the steak.
In a large bowl, combine the lettuce, eggs, avocados, cherry tomatoes, steak, and dressing of choice.
Toss the salad until evenly coated and serve. Enjoy!
Cooking Time - 25 minutes
Servings - 6
So yes, I may be a bit obsessed with Tasty.co's recipes! You can find the original recipe here.
Ingredients:
1 lb. Flank Steak, trimmed and sliced thin against grain into 2-inch (5 cm) pieces
2 teaspoons Lime Juice
2 teaspoons Coconut Amino
2 Tablespoons Avocado Oil or other oil, divided
3 Carrots, peeled and sliced ¼ -inch (6 mm) thick on the bias
1 head small Napa Cabbage, thinly sliced, plus more for serving
3 Fresh Scallions, minced, plus more for thinly sliced for garnish
1 Tablespoon Ginger, grated
4 Cloves Garlic, minced
SAUCE
6 Tablespoons Coconut Aminos
2 Tablespoons Lime Juice
1½ teaspoons Tapioca Flour
Instructions:
Add the flank steak, coconut aminos, and lime juice to a bowl, and toss to combine. Set aside to marinate for 10 minutes.
Heat 1 tablespoon of oil over medium-high heat in a large nonstick skillet. Place half the meat in the skillet and sear for 1 minute on each side.
Place the seared steak in a clean bowl and repeat with the second batch, draining excess liquid from the skillet as needed.
Once all of the meat has been seared and removed from the pan, heat the remaining 1 tablespoon of oil in the pan.
Add in the carrots and sauté until softened, about 5 minutes.
Add the Napa cabbage to the pan and quickly toss with the carrots.
Move the cabbage and carrots away from the center of the pan and sprinkle in the scallions, ginger, and garlic.
Stir the mixture in the center of the pan until fragrant, about 30 seconds.
Mix all contents of the pan together and toss in the meat.
Pour in the coconut aminos, lime juice, and tapioca flour.
Stir the contents of the pan until well combined and the sauce has thickened, about 1-2 minutes. Remove from heat.
Divided the mixture between bowls filled with Napa cabbage and garnish with scallions. Enjoy!
Cooking Time - 25 minutes
Servings - 4-5
I got this recipe from the website 3BoysUnprocessed. The whole family absolutely loves this recipe. Guess what? It's free of artificial food additives - unlike the Hamburger Helper from the box! This is a quick and easy recipe that I make when I'm short on time. The only thing I do not like about this recipe is that it's small. If you have a bigger family than four, I suggest you double it. I changed the ingredients a little, but if you would like the original recipe, you can click here.
Ingredients:
1 pound Ground Beef
1½ cups Edison Grainery Quinoa Fusilli
2 cups Unsweetened Coconut Milk or milk of your preference
½ cup Water
2 Tablespoons Whole Wheat White Flour
¼ teaspoon Onion Salt (1/2 onion preferable if time allows)
¼ teaspoon Garlic Powder (1 clove garlic preferable if time allows)
¼ teaspoon Paprika
¾ cup Freshly Shredded Sharp Cheddar
Sea Salt and Pepper, to taste
Instructions:
Brown beef in skillet and drain. Take pan off burner and add pasta, spices, flour, and cheese.
Stir in milk and water, mix ingredients to combine. Return to burner over medium-high heat.
Bring mixture just to a boil, then reduce heat to a light simmer. Stir frequently.
Place a lid over the skillet, and allow to simmer until pasta is cooked, about 10-15 minutes stirring frequently and adjusting heat as needed.
Tomato Juice Hotdish
This is an updated recipe that my mom always cooked for me. This hot dish is super cheap and fast to make. We eat this at least once a week, just because it is the fastest meal, I know how to make that the entire family will eat. It is a sure bet that we will be eating this the night after I make tacos. I just save the taco meat and whip this together in less than 30 minutes.
Ingredients:
1 lb. Ground Beef
3 tablespoons Homemade Taco Seasoning
4 cups Edison Grainery Quinoa Fusilli
1½ cups Tomato Juice
Instructions:
Boil the noodles according to the instructions on the box
While you are waiting for the noodles to cook, brown the beef in a skillet and drain
Add 3 tablespoons of taco seasoning mixture plus 1/2 to 3/4 cup of water to the cooked ground beef.
Once noodles are cooked, drain and add it back into the pot
Stir in all the ingredients and bring the mixture just to a boil
*** If you have extra time, add in veggies. It is fun to make this more of a taco hot dish by adding in peppers, olives, tomatoes, etc...
Crockpot Pepper Steak
Ingredients:
Optional marinade: ⅓ cup Coconut Aminos, 2 Tablespoons Arrowroot Flour or Cornstarch, 1 teaspoon Minced Garlic and ⅛ teaspoon Baking Soda
2 pounds Top Sirloin
1 Yellow Onion
1 can (14.5 oz.) Sliced Stewed Tomatoes
3 Tablespoons Honey
3 Tablespoon Coconut Aminos
1 Tablespoon Worcestershire Sauce
¾ cup Green Bell Pepper, chopped - 1 small pepper
1 cup Beef Broth
1 teaspoon Minced Garlic
¼ - ½ teaspoon Ground Cayenne Pepper
¼ teaspoon Ground Ginger
3 Tablespoons Arrowroot Flour or Cornstarch + 3 tablespoon Water
3 Sweet Bell Peppers (Red, Orange or Yellow)
Optional: Green Onions, Fresh Parsley, Rice or Quinoa, Toasted Sesame Seeds, Crushed Red Pepper, Pineapple Chunks
Instructions:
If desired, marinade the meat. Remove the fat and cut the top sirloin into 2-inch strips. Place in a large sealable bag and shake or massage with the cornstarch or arrowroot flour, minced garlic and baking soda. Add the soy sauce in the bag and shake to coat. Seal the bag and place in the fridge overnight or for a few hours. At the least, marinade for 30 minutes for an effect.
Crockpot:
Finely dice a yellow onion and add it to the crockpot. Pour in the undrained sliced stewed tomatoes. Add the honey or brown sugar (start with 1-1/2 Tbsp and add more to taste at the end of cooking.)
Add the soy sauce, Worcestershire sauce, chopped green bell pepper, beef broth, minced garlic, cayenne pepper and ground ginger.
In a small bowl whisk with a fork the cornstarch or arrowroot flour and the water together.
While stirring constantly, add to the crockpot.
Discard the marinade and add the meat. I also add about 1/2 tsp seasoned salt and 1/4 tsp pepper here, but add to your taste preference and depending on if you used low sodium soy sauce or not.)
Cover and cook on low for 6-8 hours (less if your crockpot runs really hot! Check around 4-5 hours.)
About 2 hours before you are ready to eat, add in the bell peppers (stems and seeds removed and thinly sliced). Stir and cover again. This keeps them nice and "crisp tender" instead of getting mushy if added at the start.
When ready to serve, service over rice or quinoa. Add fresh parsley, green onions, toasted sesame seeds, crushed red pepper to taste as desired. Add pineapple chunks if desired. Increase any spices to personal preference (cayenne pepper, ginger, garlic powder).
Cooking Time - 45 minutes
Servings - 4
The recipe was found on oursaltykitchen.com. Click the photo for the link and more information on the page.
Ingredients:
1 large Sweet Potato (about 12 ounces), diced into 1" pieces
1 teaspoon Sea or Kosher Salt
1 lb. Flat Iron Steak, diced into 1" pieces
3 Tablespoons Olive Oil, divided
2 Cloves Garlic, minced
2 Bell Peppers, seeded and diced into 1" pieces
4 Green Onions, thinly sliced
2 Tablespoons Coconut Aminos
2 teaspoons Cracked Black Pepper
2 Tablespoons Fresh Chopped Cilantro
Instructions:
Place the diced sweet potatoes into a microwave safe bowl, then sprinkle with 1tsp salt. Cover with a plate and microwave on high until just barely tender, 4-6 minutes. Stir once halfway through. The potatoes are ready when you can pierce one with the tip of the knife and meet just a bit of resistance. Take care not to overcook at this stage or they'll turn out mushy later.
Heat a 12" skillet over high heat. Add 2 TBSP olive oil and heat until shimmering. Add the steak in a single layer. Cook, turning every two minutes, until the pieces are browned, and the center is medium, about 10 minutes. Remove the steak from the skillet using a slotted spoon and set aside onto a plate.
Add the remaining 1 Tbsp. of olive oil to the skillet. Add the sweet potatoes, toss to coat in the fat and cook until browned, stirring occasionally, until browned, 3-4 minutes.
Make a well in the center of the pan and add the garlic. Sautee, stirring occasionally, until fragrant, about 1 minute.
Add the bell pepper and green onions and toss with the potatoes. Sautee, stirring occasionally, until the peppers are bite tender, 3-4 minutes.
Add the steak and juice back to the pan along with the coconut amnios. Toss all ingredients and cook an additional 1-2 minutes until the liquid has evaporated.
Add the pepper and cilantro, toss, and remove from heat. Portion onto plates, top with additional fresh cilantro if desired, and serve immediately.
Cooking Time - 40 minutes
Servings - 6
Aside from being delicious, this is perfect if you want to keep your kitchen clean. All you will have to clean up is a knife and sheet pan! The recipe was found on mylatintable.com. Click the photo for the link and more information on the page.
Ingredients:
2 pounds Flank Steak
2 pounds of Small Red Potatoes
2 cups Broccoli
1 medium Onion, sliced
1 Red Pepper, cut in cubes
4 Cloves of Garlic, finely chopped
¼ cup Olive Oil
1-2 tablespoon Ground Cumin
1 tablespoon Dried Oregano
Salt and Pepper, to taste
Instructions:
Preheat your oven to "high" in broil mode.
Add cooking spray (or olive oil) to sheet pan.
Separately boil the potatoes with salt for 20 minutes.
In a large bowl, combine 2 cloves of garlic, olive oil, cumin, oregano, salt and pepper. Mix well and add the broccoli, onions, red pepper and boiled potatoes and then add to the sheet pan.
Season the steak with pepper, salt and the rest of the garlic and cut into thin slices and add to the sheet pan.
Put the sheet pan with all the ingredients in the broiler for 5-7 minutes and then flip the meat and continue cooking on broil for 5-7 minutes until cooked to your desired level of doneness.
Cooking Time - 30 minutes
Servings - 6
Delicious and easy meatballs the whole family will love! Gluten free, sugar free, dairy free, Whole 30 compliant and kid friendly too. The recipe was found on paleorunningmomma.com Click the photo for the link and more information on the page.
Ingredients:
For the meatballs:
1½ lbs. Grass-Fed Ground Beef, 85% lean
1 Egg
⅓ cup Blanched Almond Flour
¾ teaspoon Fine Grain Sea Salt
¼ teaspoon Black Pepper
2 Tablespoons Tomato Paste (Nutrition Template: omit)
2 Tablespoons Brown Mustard
1 teaspoon Garlic Powder
2 teaspoon Onion Powder
1 Tablespoon Coconut Amnios
¼ teaspoon Liquid Smoke, optional
1 cup White mushrooms, divided *SEE NOTE
¼ cup Finely Chopped Mushrooms from the 1 cup
1 Tablespoon Ghee or Other Cooking Fat
Parsley, chopped, for garnish
For the sauce:
12 oz. Beef Bone Broth, divided (1 cup + 1/2 cup)
1 Tablespoon Ghee
1 medium Onion, chopped
3 Cloves Garlic, chopped
1 Tablespoon Arrowroot Powder or Tapioca
1 teaspoon Mustard
2 teaspoons Coconut Amnios
See Note*
Instructions:
Make the meatballs:
In a large bowl, mix together with your hands the ground beef, almond flour, salt, pepper, garlic and onion powder, mustard, tomato paste, coconut amnios, finely chopped mushrooms*, egg and liquid smoke (if using).
Form into 1.5-inch balls while preheating a large deep skillet over medium heat. Add 1 tbsp ghee to the skillet, then brown the meatballs all around. Transfer browned but not cooked through meatballs to foil lined sheet and lower the heat to low.
Make the sauce:
Add the second tbsp of ghee to the pan, then the onions and cook until translucent. Add the garlic and cook another minute.
Add 1 cup of the bone broth, leaving 1/2 cup to mix with arrowroot.
Add the mustard, amnios, sliced mushrooms* and bring to a simmer, stirring.
In a small bowl, whisk arrowroot with the remaining 1/2 cup of broth, add to the pan and stir to combine.
Add the meatballs back to the pan with the sauce, cover and simmer on low for 5-10 minutes until meatballs are fully cooked and sauce thickens.
Spoons sauce over meatballs, sprinkle with parsley and serve with mashed potatoes. Enjoy!
Recipe Notes:
*NOTE: Slice 3/4 cup of the mushrooms for the sauce and finely chop the remaining 1/4 cup to the meatball mixture.
Cooking Time - 25 minutes
Servings - 5
If you struggle to get a healthy, protein-packed breakfast in the morning this recipe has you covered! This recipe is easy to prep, Whole 30 and Paleo. It was found on fixedonfresh.com.
Ingredients:
1 Tablespoon + 1 teaspoon Olive Oil, divided
1 large Sweet Potato, peeled and chopped in 1/2-inch pieces
1 Red or Yellow Pepper, diced
1 cup Red Onion, diced
1-pound Lean Ground Beef
3 Tablespoons Taco Seasoning
6 Eggs, Beaten
½ cup Salsa
1 Avocado, peeled and chopped
Sea Salt and Fresh Ground Pepper
3 Tablespoons Water
Instructions:
Heat 1 tablespoon oil in a large skillet over medium heat. Add sweet potatoes, peppers and onions, 1/2 tsp sea salt and 1/4 tsp black pepper to the oil; sauté until the potatoes have softened, about 8 minutes. Transfer to a bowl and set aside.
Add beef to the skillet and cook over medium heat until browned. Add taco seasoning and 3 TBSP of water and continue to cook until seasoning has thickened. Remove beef from the pan and set aside.
Heat the remaining oil in the same pan, still over medium heat. Add eggs and additional salt and pepper to taste. Cook the eggs until they are completely solid and scrambled and remove from the heat.
In five containers or bowls, divide out the sweet potato mixture, the seasoned beef, eggs, salsa and avocado evenly. These can be served immediately or refrigerated for 5 days.
Cooking Time - 30 minutes
Servings - 4
This Egg Roll in a Bowl recipe is loaded with Asian flavor and is a Paleo, Whole30, gluten-free, dairy-free and keto recipe to make for an easy weeknight dinner. From start to finish, you can have this healthy and low-carb dinner recipe ready in under 30 minutes! This recipe is found on evolvingtable.com. Click the photo for the full recipe.
Ingredients:
2 Tablespoons Olive Oil, divided
1 lb. Ground Beef, 93/7
1½ cup Sweet Onion, finely diced
1 cup Carrots, shredded
½ teaspoon Ginger, minced
3 Cloves Garlic, crushed
¼ cup Chicken Broth
5 cups Cabbage, cut into 1/4-inch shreds
2 Tablespoons Coconut Amnios, Tamari or Soy Sauce, gluten free
2 teaspoons Apple Cider Vinegar or Rice Wine Vinegar
½ teaspoon Salt, to taste
¼ teaspoon Pepper, to taste
1 teaspoon Toasted Sesame Oil
Toasted Sesame Seeds, optional
Green onions, optional
Instructions:
In a large sauté pan over medium heat drizzle 1 tablespoon of olive oil and add ground turkey or beef. Cook for 5-6 minutes, or until the turkey is almost cooked through.
Push the turkey aside in the pan and add onion and other tablespoon of oil. Sauté for 3-4 minutes.
Add shredded carrots, garlic, and ginger and sauté for 2 minutes. Stir the vegetables and turkey together.
Pour chicken broth in the pan and scrape the bottom of it to deglaze it.
Add cabbage, coconut amnios, vinegar, salt, and pepper. Stir well and cover with lid. Reduce heat to medium-low and cook for 12-15 minutes until cabbage is to your desired tenderness.
Just before serving add some toasted sesame oil and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice or eat it in a bowl by itself.
Cooking Time - 6 hours 5 minutes
Servings - 6
Tender beef slow cooked in a creamy mushroom sauce and served over a bed of cauliflower rice for a simple weeknight dinner. This variation of beef stroganoff is also dairy free, Paleo, and Whole30 compliant. This recipe was found on wholesomedelicious.com.
Ingredients:
1½ lbs. Sirloin Steak Tips or Lean Stew Beef, cut into small pieces
½ large White Onion, chopped
3 Cloves Garlic, minced
10 oz Sliced Mushrooms
1¼ cup Beef Broth
¼ cup Coconut Amnios or GF Tamari Soy Sauce
¼ cup Red Wine Vinegar
½ teaspoon Onion Powder
½ teaspoon Garlic Powder
½ cup Canned Coconut Milk or Coconut Cream
3 Tablespoons Arrowroot Starch
2 Tablespoons Water
Salt and Pepper, to taste
Instructions:
For Slow Cooker:
Place beef inside your slow cooker, and top with onions, mushrooms, and garlic.
In a separate bowl, mix broth, soy sauce, vinegar, onion powder, and garlic powder. Pour on top of beef and vegetables.
Set your slow cooker to low and cook for 5 hours.
At the five-hour mark, add coconut cream.
In a separate bowl, mix arrowroot starch and water. Add to slow cooker.
Let simmer another 30 minutes - 1 hour or until sauce is thickened and beef is tender.
Serve over cauliflower rice.
For Instant Pot:Select the sauté function on your instant pot. Once hot, add about 1 Tablespoon olive oil or avocado oil to coat the bottom of your pan. Sauté onions for about 2 minutes, then add garlic and cook another 1-2 minutes. Select cancel.
Season your beef with garlic and onion powder, and a bit of salt and pepper. Place on top of the onion/garlic mixture.
In a small bowl, mix broth, coconut amnios, and vinegar. Pour it on top of meat. Add mushrooms.
Secure the lid to your instant pot. Cook on high pressure for 15 minutes. Use a natural release. After opening the lid, add coconut milk or cream and stir. If it needs more heat to dissolve, select the sauté function.
Stir in arrowroot starch and water to thicken.
Serve over cauliflower rice.
Cooking Time - 24 minutes
Servings - 4
A delicious, healthy version of your favorite Chinese takeout dish! Whole30, Paleo, and Keto friendly. Recipe found at maryswholelife.com.
Ingredients:
1½ lbs. New York Strip (or other preferred type of steak-top sirloin would work well!) cut into 1-2-inch cubes
4-5 cups Broccoli Florets
⅓ cup Coconut Aminos
2 Tablespoons Toasted Sesame Oil
3 Cloves Minced Garlic
1 teaspoon Rice Vinegar
½ teaspoon Sea Salt
1 teaspoon Ginger, grated
½ teaspoon Crushed Red Pepper
Sauce:
2 Tablespoons Coconut Aminos
1 teaspoon Arrowroot Powder
1 Tablespoon Water
¼ teaspoon Sea Salt
Instructions:
Preheat oven to 425. Line a rimmed baking sheet with parchment paper for easy cleanup. Add cubed steak to one bowl and broccoli florets to another. Combine the coconut aminos, garlic, sesame oil, rice vinegar, ginger, crushed red pepper, and salt in a bowl and mix well. Pour half of the mixture over the steak, and the remaining half over the broccoli. Mix well.
Use tongs to remove steak from the marinade and place it on the baking sheet. Place broccoli onto the baking sheet drizzled with any remaining sauce from the bowl. Spread everything out evenly and bake for 12-14 minutes or until the steak is cooked to desired doneness. Optional: broil for 1-2 minutes to crisp everything up a bit.
Transfer beef and broccoli to a bowl or plate and pour any juices from the pan into a small saucepan. Add the 2 tablespoons coconut aminos to the pan along with the 1/4 teaspoon sea salt. Mix the arrowroot powder and water together to create a slurry. Reduce heat to medium and stir until thickened.
Serve beef and broccoli over cauliflower rice with the extra sauce, sesame seeds, and green onions if desired.
Cooking Time - 25 minutes
Servings - 4
If you love a good enchilada. Try this Whole30 Beef Enchilada Skillet. It's so easy and packed full of flavor plus, it's super filling. Recipe found at thedefineddish.com.
Ingredients:
1 lb. Ground Beef
½ Onion, diced fine
½ Green Bell Pepper, diced fine
½ Red Bell Pepper, diced fine
Salt and Pepper, to taste
2 Tablespoons Tomato Paste
1 cup + ¼ cup Chicken Broth
½ teaspoon Chili Powder
½ teaspoon Cumin
¼ teaspoon Garlic Powder
¼ teaspoon Onion Powder
¼ teaspoon Dried Oregano
¼ teaspoon Cayenne Pepper
1 Tablespoon Arrowroot Flour
16 oz Riced Cauliflower
1 Tablespoon Nutritional Yeast Seasoning, optional
Instructions:
Heat a large skillet over medium-high heat.
Add the beef to the skillet and, using the back of a spoon, break up the meat.
Add the onions and bell peppers and season beef with salt and pepper, to taste. Continue to cook until the beef is browned and cooked through (no longer pink), about 7 minutes.
Meanwhile, in a bowl combine 1 cup broth, the garlic powder, onion powder, chili powder, cumin, oregano, and cayenne. Lastly, add the arrowroot flour, and whisk vigorously until dissolved.
Reduce heat to medium-low. Add the tomato paste to the meat and stir until combined.
Add the broth mixture to the skillet and stir until the sauce has thickened, about 2-3 minutes.
Add the riced cauliflower and stir until evenly combined with the meat mixture.
Add 1/4 cup more broth to the skillet and let cook until the cauliflower rice is done. You want it to have a little bite to it, not soggy. I cook mine for about 5 minutes.
Sprinkle and stir in nutritional yeast, if using, and salt and pepper, if needed.
Serve with cilantro. Enjoy!
Cooking Time - 30 minutes
Servings - 6
Ingredients:
1½ pounds Ground Beef
1 cup Sweet Pepper Strips (Red, Orange and/or Yellow)
2 cups Green Pepper Strips
¼ cup Onion, sliced
½ cup Mushrooms, thinly sliced
3 oz. Provolone Cheese
3 oz. Gruyere or Swiss Cheese
1 Tablespoon Steak Seasoning
1 Tablespoon Butter
Instructions:
Heat up a large oven proof skillet (like a cast iron skillet) and add in ground beef. Sprinkle the steak seasoning on top and brown the meat.
In the meantime, heat up another large skillet and add in the butter and vegetables. Sauté until the vegetables are cooked through.
Pour the cooked vegetables onto the ground beef and mix well. Sprinkle cheeses over the top and set under the broiler.
Broil until the cheeses are melted and start to brown.
Serve as is, over lettuce, or if not low carb, use buns or rice.
Cooking Time - 30 minutes
Servings - 4-5
Ingredients:
1½ cups Uncooked Rice of choice + Cooking Liquid
1 pound 85% Lean Ground Beef (or Ground Turkey)
1 teaspoon each Fine Sea Salt & Fresh Ground Pepper
2 Green Bell Peppers, finely diced
1 Red Bell Pepper, finely diced
½ Medium Onion, finely diced
4 Cloves Garlic, minced
1 Small Zucchini, quartered and sliced
1 (8 ounce) can Tomato Sauce (about 3/4 cup)
1 cup Diced Tomatoes
3 Tablespoons Worcestershire Sauce
Salt & Pepper, to taste
¾ cup Shredded Mozzarella or Pepper Jack Cheese
Instructions:
Cook Rice: Prepare your preferred rice (1-1/2 cups) according to the package directions in water or broth.
Cook the Meat: Place in a large deep non-stick skillet or Dutch oven over medium heat. When hot, add ground beef (or turkey), salt and pepper (1 teaspoon each). Use 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.
Add the Veggies: While the meat continues to cook, add the peppers and onions to the same pan and cook until beginning to soften, about 3-4 minutes, stirring occasionally. Then add the garlic and zucchini and cook another 2 minutes.
Make it Saucy: Finally, add the tomato sauce, diced tomatoes, Worcestershire sauce, along with salt and pepper to season (1/4 teaspoon each). Reduce heat to low and cook 3-4 minutes, letting it simmer and bubble, stirring occasionally. Add additional salt and pepper to taste.
Meal Prep It: If serving immediately, add shredded cheese and cover 90 seconds to melt. For meal prep, add about 1/2 cup or so cooked rice to each of the 4 or 5 meal prep containers. Portion the unstuffed pepper mixture into each meal prep container and add a heavy sprinkle of cheese. Store for up to 4 days in the refrigerator or up to 3 months in the freezer.