Weekday Meal-Prep Turkey Taco Bowls

• oil2 tablespoon
• red bell pepper1
• yellow bell pepper1
• large red onion1
• salt1 teaspoon
• pepper1 teaspoon
• ground turkey1 lb
• taco seasoning1 tablespoon
• diced tomato1¾ lb
• rice1 lb
• black beans1 can
• corn1 can
• salsa1 jar
• lime1
• cheddar cheese0
• fresh cilantro0

Instructions

1. 1

   Heat oil in a large skillet over medium-high heat.

2. 2

   Add the peppers and onions and season with salt and pepper, to taste.

3. 3

   Cook, stirring occasionally, until vegetables have softened.

4. 4

   Remove from pan, set aside.

5. 5

   Add ground turkey to hot skillet.

6. 6

   Break apart with a wooden spoon to separate.

7. 7

   Season with taco seasoning, stir, cooking until meat has browned and cooked through.

8. 8

   Stir in tomatoes.

9. 9

   Bring to a gentle simmer for about 5 minutes.

10. 10

    Remove from heat.

11. 11

    To assemble the taco bowls, add a base of rice to 4 food storage containers.

12. 12

    Top each with a scoop of black beans, corn, salsa, cheddar cheese, cooked peppers and onions, and taco meat.

13. 13

    Garnish with fresh cilantro and a lime wedge.

14. 14

    Store in the refrigerator (and enjoy any extras immediately).

15. 15

    Can be kept refrigerated for up to 4 days.

16. 16

    Enjoy!