Tex-Mex Unstuffed Pepper Bowls

4.41 from 5 votes

These high protein, high fiber Unstuffed Pepper Bowls have your favorite Tex-Mex flavors for a quick and easy meal prep.

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: American, Mexican

Keyword: high protein, meal prep, turkey, weeknight dinner

Servings: servings

Calories: 438kcal

Add 1 15.5 oz can low sodium black beans, rinsed and drained and 1 cup frozen corn kernels to a large bowl. Set aside.
Heat 1 tsp olive oil in a large skillet over medium-high heat. Once the oil is hot, add 2 medium bell peppers, chopped and 1/2 medium sweet onion, diced. Sauté for 2-3 minutes until slightly tender, but still crisp enough to hold their shape well. Add pepper mixture to the bowl with the beans and corn and stir.
Add remaining 1 tsp of olive oil to the skillet. Once hot, add 1 lb 94/6 ground turkey and season with 3/4 tsp chile powder, 1/2 tsp cumin, and 1/2 tsp Oh My Spice! Spicy Fajita seasoning. Break the ground turkey apart with a wooden spoon or spatula as it cooks.
While the turkey cooks, pre-heat oven to 450°F and arrange 4 oven safe meal prep containers on a rimmed sheet pan.
When the turkey is mostly cooked through but still has some spots of pink, add 1 16 oz jar chunky salsa and stir to coat the turkey evenly. Cook the turkey through, then remove to the bowl with other ingredients and stir until well combined.
Divide the mixture evenly between the 4 meal prep containers and top with 1 cup Tillamook Mexican 4 Cheese Blend. Bake at 450°F for 5-10 minutes or until the cheese is melted and beginning to get golden brown.
Top with 1/3 cup green onion, chopped and 1/4 cup cilantro, chopped before serving.

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