Meal Prep: Stuffed Peppers on the Half Shell

Listen. I have turned into one of those folks who does the whole “meal-prep for the week on Sundays” thing. Which means I will gladly eat the SAME MEAL several times a week (reader, this does not bother me). It makes packing my lunch, or eating dinner after hitting the gym, so much easier. Reach in the fridge, grab one of my glass (I also do not do plastic containers anymore FOR REASONS) boxes of love that has been pre-filled with something delicious. Easy-peasy: grab and go.

Meal prep has simplified my life a bit. I used to try to pack my lunch every night, and by pack I mean create out of thin air. It was wacky and crazy and 99/100 I forgot to do it which lead to a scramble the next morning. Also as much as I love cooking, it’s still not my favorite thing to do on weeknights because it’s ONE MORE THING I have to try to squeeze into my already usually packed nights (and it’s just me I have to worry about, no kiddos … so to all the working parents out there who are taking care of you and wee babies: you are rock stars). So, meal prep is where it’s at for me.

I’ve been working on expanding my meals as of late … I got into a rut with what I was eating. As stated above, I don’t mind the same meals over and over and over – but we’d gotten to a state where people could guess what I was having for dinner (or lunch) most days. And that, no matter what my taste buds told me, was bad. Variation is the spice of life. Also: from a health standpoint I NEEDED TO WIDEN MY PATTERN OF EATING.

Which brings us to stuffed peppers … oh … as I’m typing this … it occurs to me that this is basically what I was eating for so long: Protein. Farro. Green Veggies. Peppers. Salsa. Cheese. HERE I WAS THINKING I’D DONE SOMETHING GOOD AND SWITCHED UP WHAT I WAS EATING BUT LO I JUST ASSEMBLED IT DIFFERENTLY. Welp.

Okay, but really: make these as they are the bomb dot com AND I don’t know if it’s because these are essentially stuffed peppers on the half shell (vs a whole stuffed pepper), but I had a few folks at work ask me what I was eating. And since you’re making farro anyway here’s a recipe for breakfast and a deconstructed tuna melt hash.

SIDEBAR: OMG, DID YOU ALL HEAR THAT TIMELESS IS COMING BACK SUNDAY MARCH, 11 AND I AM NOT SORRY I AM SHOUTING OKAY?! This is LONG awaited on my part and OMG IS IT MARCH YET?!

Stuffed Peppers on the Half Shell

Ingredients:

2 peppers, halved with seeds scraped out
1 ⅓ cups farro, cooked
12 ounces ground turkey, cooked (and I seasoned mine with a bit of taco seasoning)
8 TBSP salsa of choice
3-4 ounces shredded cheddar cheese

Directions:

Preheat oven to 400F.

You’re gonna pre-cook these peppers in the microwave for 2-3 minutes.

While the peppers are cooking go ahead and mix together the farro, ground turkey, and salsa.

Remove peppers from microwave and fill with turkey-farro mix, top with cheese and pop in the oven and cook for 15 minutes – the cheese should be nice and melty and slightly bubbly.

From here either plate and serve or, if you’re like me and making meals for the week to come, dish them out into your prep containers of choice and add a green (I chose broccoli because you can pop it in raw and it will cook when you reheat the peppers for lunch at work).

Reheat: 2.5-3 minutes on high should give you a completely warmed through pepper and hopefully perfectly cooked broccoli (lord save me from mushy broccoli).

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