Stuffed Peppers and Chicken

dsc_0113 Meal prepping has been my life for a while now and I have to admit, I enjoy it much more than I ever thought I would. The menu planning leaves a lot to be desired because I typically fall back on the same basic meals or ingredients but I’m really trying to expand. Here is something so simple anyone can make with ease!dsc_0112I’m a big component of aluminum foil ( try not to slice it, otherwise it’s pointless )

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Turkey Stuffed Peppers

Preheat the oven to 350 degrees and line a pan with foil. Cook 1lb ground turkey with a sprinkle of salt, pepper, cayenne, cumin, curry and/or any spices you like. In a separate pot, cook rice or quinoa ( I also like frozen brown rice – it takes 2 minutes to cook ). While everything is cooking, cut the top off of the peppers and remove the seeds. Once the meat is cooked through, mix it with the drained rice. Spoon the meat and rice mixture into the peppers and top with half a slice of cheese or a pinch of shredded cheese. Cook for 30 minutes or until the peppers are tender.

Prepping Protein ( chicken )

While cooking one meal, I like to prep some protein for the week either for lunch or dinner. Chicken is the easiest thing to prep and can be eaten SO many different ways; topped on salad, in wraps, tacos, sandwiches or mixed with pasta. I make a thin layer of olive oil in the bottle of a foil lined pan. I sprinkle whatever spice is appealing at the time ( this is my favorite lately ) onto my chicken breasts, cover both sides of the chicken and bake with the peppers for 35-45 minutes depending on the thickness of your chicken.

Once the chicken is done, you can shred it, cube it, slice it or leave it whole for meals later in the week!

 

 

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