Stuffed peppers is a delicious comfort food that always looks amazing. There are just a few too many steps for me on a work night. I used to meal prep them and we would eat them throughout the week. Oh, how cute they looked in their little pepper shells. But it wasn’t that easy to eat, especially at work with a plastic knife. One weekend I bought all the ingredients for stuffed peppers and didn’t prep them. I wanted the flavors but didn’t feel like doing all the work. I threw everything into a pan and born was one of our favorite meals. I eventually even learned that my fiancé preferred the unstuffed version too because it’s easier to eat. This unstuffed pepper recipe is definitely a staple in our home. It’s one of the meals we look forward to, even on day three of leftovers. We daydream of the unstuffed peppers and will eat it week after week at times because it is so simple and we never get tired of it. It leaves me wondering: what’s a meal you never get tired of? Enjoy the recipe! Unstuffed PeppersServings: 6-8Prep time: 5-10 minutes , Cook time: 20 minutes Ingredients:- 2-3 large bell peppers or 15-20 mini sweet peppers (chopped into small cubes)- 3-4 cups of cooked rice- 4-5 cloves of garlic, chopped (omit for low fodmap)- 2tbsp olive oil- 1 lb grassfed ground beef- 1 medium container of grape tomatoes, halved- Follow Your Heart vegan Parmesan shreds- salt & pepper to taste Steps:1. Pour olive oil into a warm pan over medium heat. Add garlic and sauté until the garlic begins to brown. Omit garlic for low fodmap diet. 2. Add ground beef and break down into small chunks. Add salt & pepper. Continue to sauté until the meat is browned. 3. Add peppers and tomatoes into the pan, stir to combine. Cover and cook for 10-15 more minutes, stirring every few minutes. 4. With a slotted spoon, spoon meat and peppers into cooked rice and stir to combine. Add liquids from the pan into rice as preferred, there will most likely be extra. 5. Serve and top with vegan Parmesan cheese, mix & enjoy!