Happy Thursday (or happy almost Friday!) everyone! I am here today to tell you that meal prepping was a success! Earlier in the week I talked about getting back on track with my health and fitness goals and one of the ways I planned to accomplish that was to try out meal prepping. Now don’t be fooled, I didn’t meal prep every single item I have been eating this week and didn’t make anything TOO complicated, but I am really proud of myself for following through and the recipe actually turned out to be delicious so I wanted to pass it along to you guys.
I was sticking to a very strict food budget this week (thank g pay day is this Friday) so I wanted to utilize what I had in my fridge and pantry without having to buy too many additional items. I decided on stuffed peppers because they are one of the few leftovers I can tolerate and I only needed to pick up bell peppers and ground turkey. While I did do some research on Pinterest beforehand, I decided to kind of wing it when it came to the filling (which is the great thing about stuffed peppers, you can literally add whatever you want). My main ingredients were: ground turkey, black beans, quinoa, and red onion in addition to a bunch of random spices. An easy alternative would be to skip the spice concoction and just use taco seasoning, that was my inspiration anyways.
Last note before getting to the nitty-gritty: I am a huge believer of “mise en place” which is a French phrase that translates to “put in place.” It’s a simple concept that means setting everything up ahead of time so you’re not running around the kitchen working up a sweat and ruining your dinner because you got half way through and realized you were missing an important ingredient. Take five minutes and read through the instructions before starting the oven, pull out everything you will need (food and cooking tools included!) and measure out your ingredients beforehand. I would not consider myself a chef by any means, but following this practice has made me SO MUCH more confident in my cooking abilities (less stress = more fun) and I encourage you to do the same!
Turkey Quinoa Stuffed Peppers
Total Time: 60 minutes (or less) Yields: 8 servings
- 1 lb ground turkey
- 1 can of black beans (I stick to the no sodium variety)
- 1 red onion (chopped)
- 1/2 cup of uncooked quinoa (tri-colored is my fav)
- 3 cloves of garlic (minced)
- 2 tbsp of avocado oil
- 4 bell peppers
- ~ spices ~ I used 1/2 tsp of each: garlic powder, onion powder, cumin, paprika, coriander with lime, salt, and pepper.
- Optional: shredded cheese
- Preheat oven to 400° Fahrenheit.
- Rinse your quinoa and in a covered pot bring the quinoa and 1 cup of water to a boil. Once boiling, lower the heat and simmer for about 15 minutes, or until the quinoa has “popped” and the water is absorbed.
- While the quinoa is cooking, wash the bell peppers and then cut in half lengthwise. Be sure to leave the stems on and remove any seeds.
- Brush the bell pepper halves with avocado oil (I used about one tablespoon) inside and out.
- Place the bell pepper halves open side down in a baking pan and place in the oven for 15-20 minutes, or until they are softened and slightly browned along the edges.
- Once the bell peppers have reached optimal softness, pull them out of the oven and reduce the temperature to 350° Fahrenheit.
- While the peppers are roasting, heat up a 1/2 tablespoon of the avocado oil in a skillet and throw in your chopped onion and minced garlic. Sauté over medium heat until the onions have softened (about 5 minutes or so), remove from heat and add to a mixing bowl.
- In the same skillet, add the last 1/2 tablespoon of oil and brown the ground turkey thoroughly (over medium heat, making sure that there is no pink).
- While the ground turkey is browning, rinse your beans and add them to the mixing bowl.
- Once the turkey is fully cooked, drain and add to the mixing bowl along with your spices (if you’re opting for the taco seasoning route, cook the turkey and add the seasonings according to the package!).
- Mix all of the ingredients together and spoon into each bell pepper once you have flipped them over from their previous cooking position.
- Top with some shredded cheese and place them back in the oven for about 10 minutes (until the cheese is melted).