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Stuffed Pepper Meatball Bowls

A cozy, deconstructed twist on classic stuffed peppers with savory beef meatballs packed with peppers and herbs, served over fluffy rice and topped with a rich tomato sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Main Course
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef
  • ½ cup corn fresh, frozen, or canned & drained
  • 1 green bell pepper diced
  • ½ cup Italian breadcrumbs
  • 1 egg
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp dried parsley
  • ¼ tsp red chili flakes
  • ½ tsp salt
  • ¼ tsp black pepper
For the Sauce
  • 28 oz can tomato sauce
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried parsley
  • ¼ tsp red chili flakes optional
  • Salt & pepper to taste
For Serving
  • 1 cup uncooked white rice
  • 3 green onions sliced

Method
 

Cook the Rice
  1. Prepare rice according to package instructions. Fluff and set aside.
Make the Meatballs
  1. In a large bowl, combine: ground beef, corn, bell pepper, breadcrumbs, egg, and seasonings.
  2. Mix until just combined and form into about 1½–2 inch meatballs.
Sear for Flavor
  1. Heat a large skillet over medium heat with a drizzle of oil.
  2. Sear meatballs on all sides until browned.
Bake to Finish
  1. Transfer meatballs to a baking sheet and bake at 400°F for 12–15 minutes, or until fully cooked through.
Make the Sauce
  1. In the same skillet: add tomato sauce and seasonings.
  2. Stir and bring to a gentle simmer
  3. Let cook for 8–10 minutes to deepen flavor
Assemble the Bowls
  1. Add rice to the base of each bowl
  2. Top with meatballs
  3. Spoon warm tomato sauce over everything
  4. Finish with green onions
  5. Serve warm and enjoy

Notes

Add shredded mozzarella or parmesan on top
Use cauliflower rice for a lighter option
Use ground turkey for a leaner version
Add extra diced peppers or zucchini to the sauce for more veggies