Unstuffed Pepper Soup

Hi everyone!

Stuffed peppers are one of my favorite dinners to make. But when the weather gets cold, I just want to eat soup all the time! Who’s with me? So, this unstuffed pepper soup is the perfect cold weather food. Lean ground turkey, quinoa, fresh basil, and of course, peppers and onions makes into a super yummy, quick & easy meal.

Here’s the recipe. I hope you’ll try it for this week’s meal prep!

Ingredients

-1/2 cup uncooked quinoa or quick cooking brown rice

- 1 lb lean ground turkey

- 1T Olive Oil

- 2 large green peppers, chopped

-1 medium onion, finely diced

-3 cloves garlic, minced

-1 can (14.5 oz each) petite diced tomatoes

-1 28 oz large can of crushed tomatoes

-1 32oz container reduced sodium, chicken broth

-1T Italian Seasoning

- 1 tsp dried basil

- 1tsp salt (or to taste)

- ½ tsp fresh pepper (or to taste)

Instructions

~In a skillet cook lean ground turkey and separate into small pieces. Salt and

Pepper to taste and set aside.

~ Put olive oil in a large soup pot and allow to heat up. Add diced onion and

chopped peppers. Cook till softened. Add garlic and stir. Add remaining ingredients

including cooked lean ground turkey. Cook for 15-20 minutes until quinoa is fully

cooked. Enjoy!

Chicken Stuffed Bell Peppers

Good morning, everyone!

I made the yummiest recipe during my meal prep this weekend! Stuffed peppers. Who else loves them? It's so easy and delicious. We have been enjoying them this work week for our meal prep lunches.

I got this recipe from the cooking show that streams on the same app where I get my workouts. It's been my go-to lately when it comes to finding new recipes for my meal prep. They show a video of how to prepare the recipe, give you a downloadable recipe, and a downloadable grocery list. So easy and simple to follow.

If you want more info on how you can get access to the cooking show (and workouts), please comment below!

Here's the recipe!

INGREDIENTS:

~4 medium bell peppers, cut in half, seeds removed
~2 tsp. olive oil
~1⁄4 cup + 2Tbsp. chopped onion (approx. 1/2 medium)
~1 clove garlic, finely chopped
~12 oz. raw chicken breast, boneless, skinless, cut into 3/4-inch pieces
~1⁄2 tsp. chili powder
~1⁄2 tsp. ground cumin
~1 dash sea salt (or Himalayan salt)
~1 dash ground black pepper
~1⁄2 cup all-natural tomato sauce, no salt or sugar added
~1 cup cooked quinoa
~1⁄2 cup canned black beans, drained, rinsed
~1⁄2 cup frozen corn kernels
~3 Tbsp. fresh cilantro, divided use
~11⁄2 tsp. fresh lime juice
~1 cup shredded Monterey jack cheese
~Hot pepper sauce (to taste; optional)

INSTRUCTIONS:

1. Preheat oven to 375° F.

2. Place bell peppers, skin side down, in large baking dish; set aside.

3. Heat oil in large nonstick skillet over medium-high heat.

4. Add onion; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent.

5. Add garlic; cook, stirring frequently, for 1 minute.
6. Add chicken, chili powder, cumin, salt, and pepper; cook, stirring frequently, for 5 minutes, or until chicken is no longer pink.

7. Add tomato sauce, quinoa, beans, and corn. Reduce heat to medium-low; cook, stirring occasionally, for 3 to 4 minutes, or until heated through.

8. Add 2 Tbsp. cilantro and lime juice; mix well.
9. Divide chicken mixture evenly between each bell pepper half; cover lightly with foil.

10. Bake for 35 to 40 minutes, or until bell peppers are tender; remove foil.

11. Top each bell pepper evenly with cheese. Bake for 3 to 5 minutes, or until cheese is melted.

12. Sprinkle evenly with remaining 1 Tbsp. cilantro and hot sauce, if desired. RECIPE NOTE:

• You can use any color bell pepper for this recipe.

Hope you enjoy! :)