Pizza Potato Bowls

gluten-free ⓘ

7 meals

From a reel by Jack Perez — watch the original

Ingredients

• 3 lbs Russet Potatoes, diced small (1360g)
• 3 lbs 96/4 Lean Ground Beef (1360g)
• 1 Medium Onion, diced (150g)
• 1 Bell Pepper, diced (150g)
• 1 Tbsp Minced Garlic (15g)
• 2 Cups Pizza Sauce or Marinara (480g)
• 2 tsp Italian Seasoning
• 1 tsp Garlic Powder
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 Cups Part-Skim Mozzarella Cheese, shredded (224g)
• 12 oz Turkey Pepperoni (340g)
• Olive Oil Spray

Instructions

1. Dice the potatoes and season them. Air fry at 400°F for 25 to 35 minutes until they reach a crispy texture.
2. Brown the ground beef along with the diced onion and bell pepper in a pan. Stir in the garlic and pizza sauce, then let the mixture simmer for 3 to 5 minutes.
3. Divide the crispy potatoes, the beef mixture, shredded mozzarella, and turkey pepperoni into seven individual bowls.
4. Allow the residual heat to melt the cheese, or place the bowls under a broiler briefly to melt it.
5. These bowls can be stored in the refrigerator for up to 4 days or frozen for longer storage; reheat before eating.