Meal Prep Recipe: Stuffed Poblano Peppers with Brown Rice and Flatbread Pizza.

This has probably been my favorite meal prep thus far, and it is delicious!  The pizza was sent in as a request and the stuffed poblano peppers are a twist on stuffed jalapenos.  The great thing about the pizza is that you can put any toppings that you want on it, the choice is yours!  Without any further details, lets get to it

Ingredients Needed:

•  10 poblano peppers
• 1 medium red onion
• 1 bunch green onion
• 1 package grape or cherry tomatoes
• 1 bunch of asparagus
• 1 banana pepper (optional)
• 1 can sweet no salt added corn
• 2 cans hot ROTEL (use whatever heat level that you want)
• 1 package low carb flatbread sheets (I picked up a pack of 6 near the bakery in Kroger)
• 1 box of brown rice
• 1 package of chicken thighs
• 2lbs your choice of lean ground meat. (I found lean ground turkey for sale at Kroger for 0.99 a pound)
• 1 large container of 2% greek yogurt (4 cups)
• 2 5oz packages of low fat feta cheese
• 1 bag of low fat mozzarella cheese

Stuffed Poblano Peppers:

• Preheat oven to 425 F
• Cook ground meat in a skillet until browned and add both cans of ROTEL.  Cook until done through and drain in a strainer.
• Clean the peppers and cut in half.  Remove seeds and place on an aluminum foil-lined baking sheet (remember to spray lightly with oil).  All of my peppers fit on two 11x17 baking sheets.
• In a large bowl combine ~2 - 2.5 cups of 2% greek yogurt and 1 package of low fat feta cheese.  Add chopped green onions to your liking and season with pepper, salt and garlic powder.
• Add the meat and ROTEL mixture to the yogurt mix and combine.
• Evenly split the mixture into the poblano peppers and top with some mozzarella
• Cook in the oven for 20-25 minutes or until cheese is melted and golden brown.

Finishing the Dish:

• Cook the box of brown rice and split evenly among 5 containers (approx 1 serving each)
• Each meal gets 4 halves of poblano peppers.

Flatbread Pizza:

•  Preheat oven to 375 F
• In a skillet or in the oven cook chicken thighs and season with your choice of Mrs. Dash (for the oven cook 375 F for ~30-35 min). Cut the chicken into small pieces and place in a bowl.
• Wash the asparagus, red onion and grape tomatoes. Cut the tomatoes in half, cut the asparagus into ~1" pieces or less and chop the red onion.  Place in separate bowls.
• Drain the can of sweet corn, rinse and place in another bowl.
• In a large bowl mix the remaining greek yogurt and feta cheese.
• Line baking sheets with aluminum foil and spray lightly with oil.
• Take flatbread sheets and spread the cheese and yogurt mixture evenly.
• Take toppings (chicken, asparagus, corn, red onion, tomatoes, etc.) and sprinkle over top of the sheets, put as much or as little as you would like.
• Once the toppings are to your liking, top with mozzarella cheese and carefully transfer them to the baking sheets. 
• Cook in the oven for 15 minutes or until flatbread is crispy and cheese has melted.

Finishing the Dish:

• One pizza is counted as a meal.  I had to cut mine up to fit them in my meal containers.

And viola that is it!  Although this meal prep did take a little longer, it was well worth it.  I will make sure to post my receipt on here for those who are wondering about the price.  I remember my price being around $47.08 for the whole trip, but that included a few extra things for myself, so the actual price was around $40-$45.   Be sure to make a request if you would like me to make a meal prep recipe for you. As always, stay healthy!