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In an era where time is often our most precious commodity, meal prepping has surged in popularity among health-conscious individuals and busy professionals alike. By dedicating just a few hours each week to prepare nutritious meals in advance, you can save time, reduce stress, and maintain a balanced diet even during the busiest days. Meal prepping is not just a trend; it’s a lifestyle choice that promotes better eating habits, encourages portion control, and helps you avoid the temptation of fast food.

Meal Prep Unstuffed Pepper Bowls

Looking for a delicious and healthy meal prep idea? Try these Unstuffed Pepper Bowls! With ground turkey or beef, quinoa, bell peppers, black beans, and a blend of spices, this dish is packed with flavor and nutrients. Perfect for busy weeks, these bowls are easy to make and can be stored in the fridge for quick meals. Customize with your favorite toppings like cheese or sour cream for an extra touch. Enjoy a hearty, satisfying meal that’s ready when you are!
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Ingredients
  

1 lb ground turkey or beef

1 medium onion, diced

2 cloves garlic, minced

1 cup quinoa, rinsed

2 cups vegetable or chicken broth

1 red bell pepper, diced

1 yellow bell pepper, diced

1 can (15 oz) diced tomatoes, undrained

1 can (15 oz) black beans, drained and rinsed

1 tsp smoked paprika

1 tsp cumin

1 tsp dried oregano

Salt and pepper to taste

Fresh parsley or cilantro, for garnish

Optional: shredded cheese and sour cream for serving

Instructions
 

In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until tender, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

    Add the ground turkey or beef to the skillet. Season with salt, pepper, smoked paprika, cumin, and oregano. Cook until the meat is browned and cooked through, breaking it up with a spoon as it cooks.

      Once the meat is browned, stir in the quinoa, vegetable or chicken broth, diced tomatoes (with juice), black beans, and diced bell peppers. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 20 minutes or until the quinoa is cooked and has absorbed the broth.

        Remove from heat and let it sit for a few minutes before serving. Fluff the mixture with a fork and taste, adjusting seasoning if necessary.

          Divide the unstuffed pepper bowl mixture into meal prep containers. Allow to cool completely before sealing for storage.

            When ready to eat, reheat in the microwave or on the stovetop. Top with fresh parsley or cilantro, and add optional toppings like shredded cheese or a dollop of sour cream if desired.

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