When I moved into an on-campus apartment last year, I had to learn some things.
How to cook in a teeny tiny kitchen.
How to share space in that tiny kitchen.
How to prepare my meals in a fast and easy way to save time and kitchen space.
How to repurpose food I’ve already made into another dish to save time (and cooking).
While it was nice to cook for myself, namely because I enjoy it, there were a lot of things I had to adapt too. And even though I have a nice spacious kitchen now, time saving meals are something I haven’t let go of.
Some days I have plenty of time to prep and cook but most days I need to prep something quickly so I can study, tutor, go to class, work-out, grocery shop, the list goes on and on. So while I love the classics, I usually adapt them into something that I can prep one part of and then use that multiple times.
That’s exactly how this dish started. I had some frozen meatballs I’d made a few weeks ago, and some leftover veggies, namely green pepper. I’d seen some recipes for stuffed peppers recently and while I enjoy them, they definitely take longer than my stomach can wait.
So I created this skillet a week ago. And made it again last night. The first time I used the aforementioned meatballs, but last night I used some lentils I had leftover. Both ways, it was delicious.
Easy, quick, and super healthy. It can be paired with rice or eaten on its own. Experiment because this is definitely something you’ll want to eat again and again.
Stuffed Pepper Skillet
1 serving but easily doubled
1 tsp garlic
1/2 small onion, diced
1 green pepper, chopped
1 tomato, diced or 1/2 cup cherry tomatoes
4-5 already prepared meatballs crumbled or 1/2 cup lentils or any protein of choosing (You could always prepare something to go with it too)
Heat oil in a skillet. Add garlic and onions. Let saute for a few minutes, then add in peppers. Let them soften. About 5-6 minutes. Add in the tomatoes and protein of choice and let warm.
Remove from heat and enjoy!
Have a great day!