Ah, stuffed bell peppers never disappoint for dinner. This recipe was so easy to tweak for the ingredients I had on hand!

Breakfast – three corn tortillas with eggs, a sprinkle of cheese, and salsa stuffed in the middle. Mmm! Love me some breakfast tacos. Perfect amount of filling & so quick/easy!

Self-Care – these eats are from the Saturday before I left from NY. On this day I started out with the gym, came home, showered, threw my hair in a bun (a cozy day was just what my body wanted) and got my nails done. I then came home, tried all of my outfits on, and got packed for NY. I love packing ONLY what I need for the trip. It makes the trip 10x easier!

Lunch – lunch was a simple turkey sandwich filled with lettuce, tomato, and onion. As you saw last week, I’m a total sandwich girl 🙂 Especially when I can have some crunch on the side. This day, I had some chips :).

Dinner – was yummy stuffed bell peppers! I got my inspiration from Pinch of Yum, and ultimately would have LOVED to create Lindsay’s exact recipe, but I had some leftovers I wanted to use in the fridge.

I cooked the ground beef with: olive oil, minced onions, minced parsley, & s+p. Once the meat was cooked, I mixed in all the leftover quinoa we had in the fridge (maybe 1-2 cups). Then, I boiled the bell peppers (after washing them off and chopping the tops) and set them aside. While doing these things, the oven was pre-heating to 350. Once the meat was cooked I stuffed the bell peppers with the ground beef/quinoa mix, and put them in the oven for 20 minutes. I pulled them out real quick, topped them with cheese, and stuck them back in the oven (they we’re cooking in a glass baking dish standing upright) and cooked them another 10 minutes. Pulled them about after 30/35 minutes and voila! All done, and so yummy 🙂

I topped them with Lindsay’s Magic Green Sauce & cilantro. They were a hit for both Marco and I. I can’t wait to try the meatless ones on Pinch of Yum!

Do you enjoy stuffed bell peppers?