Easy Pepper Bowls with Beef, Veggies, and Rice for Lunch - Cook with Carla

Ingredients

• Give 225 grams uncooked jasmine or long-grain rice a good rinse
• Use about 475 milliliters of water or broth for cooking the rice
• Go with 450 grams of 85% lean ground turkey or beef
• Toss in 1 small zucchini, chopped and quartered (just if you want)
• Mince up 4 garlic cloves
• Chop half a medium onion into small bits
• Finely dice 1 red bell pepper
• Finely dice 2 green bell peppers
• Add in 5 milliliters ground black pepper, a little more if you’d like
• Sprinkle in 5 milliliters sea salt, extra if you like it saltier
• 45 milliliters Worcestershire sauce
• 410 grams diced tomatoes, get rid of the extra juice
• One can (about 225 grams or 225 milliliters) tomato sauce, prefer no salt added
• 75 grams shredded pepper jack or mozzarella cheese