Ziti & Stuffed Peppers Weekly Meal Prep

Meal Plan Notes

This plan balances two comforting but distinct meals that share some overlapping ingredients (onion, garlic, spinach, cheese, tomato base). That makes grocery shopping simpler while still giving you enough variety so you don’t get bored eating the same thing all week. Baked Ziti brings a cozy, Italian-inspired pasta bake that’s hearty, protein-rich, and reheats beautifully for dinners Stuffed Bell Peppers give you a lighter, vegetable-forward lunch option—each serving is portioned neatly in its own pepper, making it portable and easy to reheat at work or on the go. Both dishes are omnivore-friendly, high in protein, and built for batch prep. You’ll be cooking in bulk once, then eating balanced meals for the entire week.

Shopping List

Produce

7 large bell peppers

2 medium onions

5 cloves garlic

4 cups spianch

Proteins

2 lb lean ground beef

2 lb ground turkey

Dairy Eggs

3 cups shredded mozzarella cheese

¾ cup grated parmesan cheese

1 cup ricotta cheese

Grains Bakery

2 cups cooked brown rice (about ¾ cup uncooked)

16 oz (1 box) ziti or penne pasta

Pantry

1 can (15 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 jar (24 oz) marinara sauce

4 tbsp olive oil

2 tsp Italian seasoning

1 tsp paprika

2 tsp garlic powder

2 tsp black pepper

Frozen

1 cup frozen peas

1 cup frozen peas* or corn

Meal Plan

Lunch

Ingredients:

7 large bell peppers, tops sliced and seeds removed
2 lbs lean ground beef
2 cups cooked brown rice
1 medium onion, diced
2 cloves garlic, minced
1 cup spinach, chopped
1 can diced tomatoes (15 oz)
1 can tomato sauce (8 oz)
1 cup shredded mozzarella
¼ cup parmesan cheese
2 tbsp olive oil
1 tsp Italian seasoning
1 tsp paprika
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
Optional: 1 cup frozen peas or corn

Instructions:

Preheat oven to 375°F (190°C). Grease a baking dish large enough to fit 7 peppers.

Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until fragrant (3–4 minutes).

Add ground beef, breaking apart until fully cooked. Drain excess fat if needed.

Stir in diced tomatoes, spinach, cooked rice, peas (if using), and seasonings. Simmer for 5 minutes.

Stuff each bell pepper with beef mixture. Place upright in baking dish.

Spoon tomato sauce over each pepper. Cover dish with foil.

Bake for 30 minutes. Remove foil, sprinkle mozzarella and parmesan on top, and bake uncovered another 10 minutes until cheese is melted and bubbly.

Cool slightly, then portion each pepper into 7 containers.

Store in fridge up to 5 days or freeze individually wrapped peppers for up to 2 months.

Dinner

Ingredients:

16 oz ziti pasta
2 lbs ground turkey
3 cups spinach
1 medium onion, diced
3 cloves garlic, minced
1 jar marinara sauce (24 oz)
1 cup ricotta cheese
2 cups shredded mozzarella
½ cup parmesan cheese
2 tbsp olive oil
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
Optional: 1 cup frozen peas

Instructions:

Cook pasta according to package directions until al dente. Drain and set aside.

Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté 3–4 minutes until fragrant.

Add ground turkey, breaking apart as it cooks, until browned (7–8 minutes). Season with Italian seasoning, garlic powder, salt, and pepper.

Stir in spinach until wilted, then add marinara sauce. Simmer 5 minutes.

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

In a large bowl, combine cooked pasta, turkey sauce mixture, ricotta, and half the mozzarella. Mix well.

Spread into baking dish, sprinkle remaining mozzarella and parmesan on top.

Bake uncovered 25 minutes, until cheese is melted and bubbly.

Cool slightly, then portion into 7 containers.

Store in fridge up to 5 days, or freeze portions for up to 2 months.