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Unstuffed pepper bowls are a delicious and nutritious meal prep option that combines the classic flavors of stuffed peppers without the hassle of actually stuffing them. Imagine the comforting taste of bell peppers filled with savory ingredients, but in a convenient bowl form. This recipe is perfect for busy individuals or families looking to enjoy healthy home-cooked meals throughout the week. With a base of quinoa, fresh vegetables, and lean protein, these bowls are not only easy to prepare but also customizable to suit personal tastes.

Meal Prep Unstuffed Pepper Bowls

Get ready for a delicious and hearty Meal Prep Unstuffed Pepper Bowl! This colorful dish combines tender bell peppers, seasoned ground turkey or beef, quinoa, and black beans, all simmered together for maximum flavor. Topped with melted cheese and fresh herbs, these bowls are perfect for easy weeknight dinners or meal prep. Quick to make and full of nutrients, they store well in the fridge for up to 4 days. Enjoy a tasty, nutritious meal any time!
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Ingredients
  

2 large bell peppers (any color), diced

1 lb ground turkey or beef

1 cup quinoa, rinsed and drained

2 cups low-sodium chicken or vegetable broth

1 can (14.5 oz) diced tomatoes, undrained

1 medium onion, chopped

3 cloves garlic, minced

1 tsp smoked paprika

1 tsp Italian seasoning

Salt and pepper to taste

1 cup black beans, rinsed and drained

1 cup corn (fresh or frozen)

1 cup shredded cheese (cheddar or Mexican blend), for topping

Fresh parsley or cilantro for garnish

Instructions
 

Cook the Quinoa: In a medium saucepan, bring the chicken or vegetable broth to a boil. Add the rinsed quinoa, cover, and reduce the heat to low. Simmer for about 15 minutes, or until the liquid is absorbed. Remove from heat, fluff with a fork, and set aside.

    Sauté the Vegetables: In a large skillet over medium heat, add a splash of olive oil. Once hot, add the chopped onion and diced bell peppers. Sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Brown the Meat: Push the vegetables to the side of the skillet, add the ground turkey (or beef) to the center, and cook until browned, breaking it apart with a spatula, about 5-7 minutes.

        Combine Ingredients: Once the meat is browned, stir in the diced tomatoes, smoked paprika, Italian seasoning, salt, and pepper. Add the black beans and corn, and let the mixture simmer for about 5 minutes to combine the flavors.

          Mix in Quinoa: Add the cooked quinoa to the skillet, mixing everything together until well combined. Taste and adjust seasonings as needed.

            Assemble the Bowls: Divide the unstuffed pepper mixture into meal prep containers. Top with shredded cheese and let it melt slightly while still warm.

              Garnish: Before serving, garnish with freshly chopped parsley or cilantro for a burst of freshness.

                Store: Allow the bowls to cool completely before covering with lids and storing in the fridge. These can be kept for up to 4 days.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6 bowls