Meal Prep Unstuffed Pepper Bowls
A simple and satisfying dish that combines the nostalgic flavors of stuffed peppers in a quick and convenient bowl.
Ingredients
Main Ingredients
- 4 pieces Bell Peppers (any color) Sweet and crunchy, adds a beautiful pop of color and flavor.
- 1 pound Ground Turkey or Beef Can substitute with plant-based meat or lentils for a vegetarian option.
- 1 cup Quinoa or Brown Rice Wholesome grains providing fiber and nutrients.
- 1 can Diced Tomatoes Adds heartiness and richness to the sauce.
- 1 medium Onion Provides aromatic depth to the dish.
- 2 cloves Garlic Fragrant addition that enhances flavor.
- 2 teaspoons Italian Seasoning A blend of herbs that rounds out the flavors.
- 2 tablespoons Nutritional Yeast (optional) For a cheesy flavor without dairy.
Instructions
Preparation
- Dice the bell peppers, onion, and garlic. Rinse your quinoa or rice thoroughly.
Cooking
- In a pot, combine your quinoa or rice with water and bring to a boil. Reduce to a simmer and cover until cooked, about 15 minutes for quinoa, 20-25 for rice.
- In a large skillet over medium heat, add a splash of olive oil. When hot, toss in the onion and garlic, sautéing until softened and fragrant (about 3-4 minutes).
- Add the ground turkey or beef to the skillet, cooking until browned and no longer pink. If using a plant-based option, just warm it through.
- Stir in the diced tomatoes, cooked grains, bell peppers, and Italian seasoning. Mix well and let simmer for about 5 minutes to meld the flavors.
- Give it a taste; you can add salt, pepper, or more spices as you see fit!
Serving
- Spoon your mixture into bowls, garnish with fresh parsley if desired, and dig in!
Notes
You can make this dish ahead of time. Store leftovers in airtight containers in the fridge for up to five days. For longer storage, freeze individual portions. When ready to enjoy, simply reheat in the microwave or on the stovetop.