Weekly Meal Plan & Stuffed Bell Peppers Recipe

Hello Gorgeous!

Happy Monday! Thank you so much for visiting my website. I have some exciting news to share! I have started a YouTube channel to provide information and motivation to you all as well as to hold myself accountable to my own fitness journey! You can find the video for this entire meal prep here:

If you enjoyed the video, please hit that Like button and Subscribe to my channel so you never miss a meal prep video!

Every week, I am committed to providing you all with the tools that I am using to stay on track. The most crucial, in my opinion, is my meal plan and prep. This is often the most difficult for people but once you master is… you are going to start crushing your goals!!

Meal planning/prepping takes practice!! Do not get discouraged if it takes a little longer then you anticipated the first few times or you fall off track. You can ALWAYS get back on track and you owe it to yourself to do so!

So first off, here is my meal plan for this week:

Personally, I like to have repetition in my meal plan so I don’t have to buy so many different foods and have any of it go to waste!

Next, I make my grocery list:

Lastly, I make myself a To-Do List for my prep! That way I can stay organized and use my time efficiently! 

Let me go ahead and share the Stuffed Bell Peppers Recipe that I am using for my dinner:

1 lb 93% lean ground beef (I doubled this!)
1 garlic, minced
1/4 onion, minced
1 tbsp chopped fresh cilantro or parsley
1 tsp garlic powder
1 tsp cumin
1 tsp kosher salt
3 large sweet red bell peppers, washed
1 cup fat free chicken broth
1/4 cup tomato sauce
1.5 cups cooked brown rice (I used the microwavable kind)
Olive Oil Spray
6 tbsp shredded cheddar cheese

Heat oven to 400 degrees Fahrenheit. Lightly spray olive oil in a medium nonstick skillet and heat on medium. Add onion, garlic and cilantro; saute for about 2 minutes. Add ground turkey, salt, garlic powder and cumin; cook meat for 4 to 5 minutes or until meat is completely cooked.

Add 1/4 cup of tomato sauce and 1/2 cup chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.

Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9×13 inch baking dish. Top each with 1tbsp cheese. Pour the remainder of the chicken broth on the bottom on the dish. Cover tight with aluminum foil and bake for 45 minutes. Carefully remove the foil and serve!

This recipe makes 6 servings. Serving size = 1/2 pepper.
Calories: 221
Total Fat: 3g
Carbs: 19g
Fiber: 3g
Protein: 18g

I hope you enjoy this recipe and please let me know if you have any questions at all about my meal plan/prep! Thank you for visiting my website!