Hi Guys! It’s been a while since I’ve done a meal prep post. I have kind of slacked off on actually doing any meal prep and I don’t know why. Prepping food makes life so much easier! I decided this week to get back into that and have everything ready for the week. So, here’s what I did.
I went shopping Saturday and got everything I needed for my prep this week.
I made peppers stuffed with ground turkey, onion, pepper, and cauliflower rice. I used red, yellow, and orange bell peppers, but you can use any color that you want.
I started by heating about a tablespoon of olive oil in a skillet. Then I threw in a cup of chopped onions, a tablespoon of minced garlic, and about a half cup of green bell peppers.
I let that cook for a few minutes until it was starting to get soft and then I put the turkey in. And I seasoned it with my Lawry’s Carne Asada seasoning. That stuff is good on EVERYTHING!
While all of that cooked, I cut my colored bell peppers in half and got rid of the seeds and stems. I sprayed a baking dish with non stick cooking spray and laid my peppers in it.
When the meat was cooked, I mixed in a tablespoon of tomato sauce and 2 tablespoons of chicken broth. I let that simmer for about 5 minutes while I cooked my rice in the microwave. (Can it get any easier than that?!)
When the rice was done, I mixed it into the meat and started filling my peppers. I didn’t measure, but I think I ended up with about 3 tablespoons of the mixture in each one. I had quite a bit left over, and I’m guessing that I probably could’ve filled maybe two more peppers. I’ll do more next time.
When the peppers were filled, I sprinkled (maybe a little more than a sprinkle) some shredded cheese on the top of each one.
Then I poured enough chicken broth into the dish to cover the bottom. I covered the top with foil and baked them in a 400 degree oven for 45 minutes. Once they cooled I put them in my lunch containers. During the week I added salad or zucchini and squash to each container. It just depended on what we picked out of the garden each day and if I had any leftovers from dinner or not.
I also portioned out my grapes. I put one cup of red grapes into containers so I could grab a quick snack.
And, I bought a ton of oranges so I could make some flavored water each day. One pitcher only lasts a day for me.
For breakfast all week I had yogurt with blueberries and chia seeds or Special K cereal and chia seeds on top….or sometimes all of it.
I usually only prep my breakfast, lunch, and snacks because I never know about dinner since Jeremy’s schedule gets so crazy this time of year. He is gone most of this week, so I’m eating breakfast for dinner almost every night. (My favorite!)
What’s your favorite stuffing for peppers?