Meal Prep Tips + Stuffed Peppers Recipe

Meal planning and preparation is a HUGE part of successful healthy nutrition. I really can’t emphasize this enough; I would even go so far as to say that it is vital. ‘If you fail to plan, you plan to fail.’ Yes, I know that is an overused, cliche saying, but it is oh so true in this case!
My suggestion is that you plan and prep an entire week of food at a time. This might be a new concept, and it will probably seem daunting or overwhelming at first, but trust me. It will make your life easier!
I made the follow recipe last week, and not only was it delicious, but I was also utilized two of my favorite meal prep tips:
1. Cook once, eat twice
2. Use similar ingredients
Previously in the week, I made a homemade salsa to put on top of some grilled chicken that I also used in this recipe. I also browned more meat than what the recipe called for so that I could use it in a healthy taco salad later on in the week. Little things like this will make your life easier and cut down on cost in your grocery bill.
Add this recipe to your next weekly menu!

  • 1/2 cup quinoa
  • 1/2 pound lean ground meat
  • 1 cup vegetable stock
  • 4 large red, yellow or orange bell peppers, halved, seeds removed
  • 1/2 cup salsa
  • 2 tsp cumin powder
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp garlic powder
  • 1 can black beans, drained
  • 1 cup whole kernel corn, drained
  • Avocado, sliced
  • Fresh lime juice
  • Cilantro, chopped
  • Red onion, diced
  1. Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy – about 20 minutes.
  2. Brown half pound lean ground meat
  3. Preheat oven to 375 degrees F and lightly grease a 9×13 baking dish or rimmed baking sheet.
  4. Brush halved peppers with oil
  5. Mix quinoa and ground meat with the rest of the ingredients. Adjust seasonings to taste.
  6. Generously stuff halved peppers with mixture.
  7. Cover with foil and bake for 30 minutes covered. Remove foil, increase heat to 400 degrees F, and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown.
  8. Serve with desired toppings (listed above) or as is.

Recipe courtesy of the Minimalist Baker.

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