In the last few weeks, I’ve really gotten on the meal planning and meal prep bandwagon. If you want to read more about some meal planning strategies I love, check out this post.
The way I’ve started approaching meal prep is what works for me, since I only cook for 2 people, including myself. I don’t do a giant prep session on Sunday, and I don’t have a zillion plastic containers full of food ready for every meal in the week. I do make a full recipe (i.e. 4-6 servings) of anything I’m making. We eat what we want, and then portion the leftovers into containers for lunch or another dinner. These containers are then added to the meal plan to make sure everything gets used up. Since most leftovers keep for around 3 days, this means you can space out what you’re eating so you don’t have curry 3 times in 48 hours.
Beyond portioning out leftovers, I’ve started just making extra of things I know will come in handy. I’ll cook a couple extra portions of quinoa or brown rice, knowing that they’ll be used to burrito bowls or stir-fry or salad for lunch. Right now I have extra chicken going in the slow cooker. We’ll have some pulled chicken and BBQ sauce with baked sweet potatoes tonight, and then I’m fairly sure it will be coming back on Tuesday night.
The point here, is that meal prep doesn’t have to be a big production and doesn’t have to be super complicated. Just decide what to eat and then make extra. And then make sure you use up all those extras after. If you’re in the kitchen cooking anyway, you may as well save yourself some time later.
This is applicable to this recipe because you can make extras of the entire dish and eat them at another meal. Or you can make the quinoa for another meal ahead of time and use it up in this one (that’s what I did). Or you can make the recipe with extra filling, and use the filling in a taco salad or burrito or served beside some roasted veggies. There’s tons of options to fit all your meal prepping and planning needs.
This recipe makes 4 (2 pepper halves) servings.
- 1 medium onion, diced
- 2 medium cloves garlic, minced
- 1 lb extra-lean ground turkey
- 1 cup cooked quinoa (I use tri-colour, use whatever you’ve got)
- 1 cup salsa
- 4 red/orange/yellow bell peppers, cut in half lengthwise and seeded
- Preheat the oven to 375F. Heat a large skillet over medium-high heat. Add onion, garlic, and turkey. Cook until turkey is no longer pink and onion is soft, about 6-8 minutes.
- Add quinoa and salsa; cook until everything is heated through, about 5 minutes. Remove from heat.
- Meanwhile, place peppers on a microwave-safe plate. Microwave peppers 1-2 minutes or until slightly softened.
- Place pepper halves cut side up on a foil-lined baking sheet. Use small balls of foil to prop up any halves that won’t stay level. Divide turkey mixture evenly between peppers.
- Bake 15 minutes or until peppers are soft and top of turkey mixture is starting to brown.
- Serve topped with sour cream, cheese, green onions, or more salsa.