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In the realm of modern cooking, convenience and flavor often go hand in hand, and the unstuffed pepper bowl is the perfect embodiment of this philosophy. This delightful dish takes all the classic elements of stuffed peppers and presents them in a simple, deconstructed manner, allowing for a burst of flavors without the fuss of traditional stuffing. Imagine the vibrant colors of bell peppers mingling with savory meats, hearty grains, and a medley of spices — it’s a feast for both the eyes and the palate.

Meal Prep Unstuffed Pepper Bowls

Transform your dinner routine with this flavorful Unstuffed Pepper Bowl Extravaganza! Packed with colorful bell peppers, lean ground turkey or beef, hearty quinoa or brown rice, and a medley of black beans, corn, and spices, this dish is not only savory but also healthy and satisfying. Ready in just 35 minutes, it's perfect for meal prep or a quick weeknight dinner. Top with cheese and garnish with fresh herbs and lime for a delightful finish!
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Ingredients
  

2 large bell peppers (any color), diced

1 lb ground turkey or beef

1 cup quinoa or brown rice, rinsed

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

1 can (15 oz) diced tomatoes with green chilies

1 cup corn (fresh, canned, or frozen)

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1 tsp cumin

Salt and pepper, to taste

½ cup shredded cheese (cheddar or Mexican blend), optional

Fresh cilantro or parsley, for garnish

Lime wedges, for serving

Instructions
 

Cook the Grains: In a medium saucepan, combine the quinoa or brown rice with 2 cups of water. Bring to a boil, then reduce heat to low and simmer for about 15-20 minutes (for quinoa) or 40-45 minutes (for brown rice) until the grains are fully cooked. Remove from heat and set aside.

    Brown the Meat: In a large skillet, heat a drizzle of olive oil over medium heat. Add the ground turkey or beef and season with salt, pepper, garlic powder, onion powder, smoked paprika, and cumin. Cook until browned and cooked through, breaking it apart with a spatula, about 5-7 minutes.

      Combine Ingredients: Once the meat is cooked, add the diced bell peppers, black beans, diced tomatoes (with their juices), and corn to the skillet. Stir to combine and allow to simmer for about 5-10 minutes until the peppers are tender, and the mixture is heated through. Taste and adjust seasoning if necessary.

        Mix in Grains: Add the cooked quinoa or brown rice to the skillet with the meat and veggies. Stir everything together until well combined. If using cheese, sprinkle it on top and cover the skillet for a couple of minutes until melted.

          Serve or Store: Divide the unstuffed pepper mixture into meal prep containers. Garnish with fresh cilantro or parsley and a lime wedge on the side. Store in the refrigerator for up to 4 days or freeze for up to 3 months.

            Reheating: To reheat, microwave the bowl for 2-3 minutes until heated through. Squeeze fresh lime juice over the top before serving.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4