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In the bustling world we live in, finding time to prepare healthy meals can often feel like a daunting task. Enter the Meal Prep Unstuffed Pepper Bowls—a delightful and nutritious solution that combines the hearty flavors of traditional stuffed peppers with the convenience of meal prep. This recipe is not only easy to make but also versatile enough to cater to various dietary preferences, making it a favorite for busy individuals and families alike.
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Meal Prep Unstuffed Pepper Bowls

Discover the perfect solution for busy days with Meal Prep Unstuffed Pepper Bowls! This delightful recipe combines the flavors of stuffed peppers into a convenient, nutritious bowl. Easy to make and customizable for various diets, these bowls are packed with wholesome ingredients like quinoa or rice, ground turkey, and colorful bell peppers. Enjoy them throughout the week for a healthy meal without the fuss. Save time, reduce waste, and savor every bite! #MealPrep #HealthyEating #UnstuffedPeppers #MealPrepIdeas #QuickRecipes

Ingredients

1 cup quinoa (or rice of choice)

1 pound ground turkey (or beef/chicken)

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 large bell peppers (any color), diced

1 (14 oz) can diced tomatoes with green chilies

1 cup vegetable broth (or chicken broth)

1 tablespoon chili powder

1 teaspoon cumin

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup corn (fresh, frozen, or canned)

1 cup black beans (canned, rinsed and drained)

Fresh cilantro and lime wedges for garnish

Instructions

Cook the Quinoa/Rice: In a medium saucepan, rinse the quinoa under cold water, then combine it with 2 cups of water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes (or according to package instructions). Fluff with a fork and set aside.

    Cook the Meat: In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sautéing for about 3-4 minutes until fragrant and translucent.

      Add Meat: Add the ground turkey to the skillet. Cook until browned, breaking it apart with a spatula, about 6-8 minutes. Drain excess fat if necessary.

        Combine Vegetables: Stir in the diced bell peppers and continue cooking for another 5 minutes until they start to soften.

          Add Remaining Ingredients: Add the diced tomatoes, broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir well and bring to a gentle boil.

            Simmer and Stir: Reduce the heat and let it simmer for about 10 minutes. Stir in the corn and black beans, cooking for an additional 5 minutes until heated through.

              Assemble Bowls: In meal prep containers, layer the cooked quinoa at the bottom, top with the unstuffed pepper mixture.

                Garnish: Add cilantro and a lime wedge to each bowl for freshness.

                  Cool and Store: Allow the bowls to cool completely before sealing with lids. Keep in the refrigerator for up to 5 days.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4