To save time, use pre-cooked rice or microwaveable rice packs. Dice vegetables evenly for consistent texture and don’t skip sautéing the onion and garlic—this step adds important depth of flavor. Add the rice just before serving if you prefer it to stay firm.
Ingredients
1 lb lean ground turkey or beef
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
3 bell peppers (any color), diced
1 can (14.5 oz) diced tomatoes
1 can (15 oz) tomato sauce
4 cups low-sodium chicken or vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
1 cup cooked brown or white rice
Fresh parsley, chopped for garnish (optional)
Directions
In a large pot, heat olive oil over medium heat. Add onion and sauté until soft, about 4 minutes. Add garlic and cook for 1 more minute.
Add the ground meat to the pot and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
Stir in the diced bell peppers and cook for another 3–4 minutes.
Add diced tomatoes, tomato sauce, broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until peppers are tender.
Stir in cooked rice and simmer for another 5 minutes.
Serve hot, garnished with fresh parsley if desired.
For variations, add a pinch of red pepper flakes for heat or swap rice for quinoa or cauliflower rice for a low-carb option. You can also stir in a handful of spinach or kale at the end for added greens.