What I meal prepped this week to stay lean

Sunday. I meal prepped this week. This is exactly what I'm meaning this week. We're making stuffed bell peppers. Look at this cute little rain fall going on right now. I'm actually going to stuff them with you and show you my process a little bit. I've already made the filling. This is a pound of ground beef, sautéed with onion and garlic. And then I just mixed in one packet of this quinoa and brown rice lentil mix. This is the one I get. It's called Seeds of Change. And I get it from Costco. And way higher in fiber than white rice. Go ahead and lay out all your peppers on a cookie sheet. Then we're just going to evenly fill each cup with the ground beef mixture. Now I'm going to add the cheese. My favorite cheese is Lite Shredded Mozzarella Cheese from Trader Joe's. I just think it has the best macros. And I'm going to do about an eighth cup on each one. I forgot to mention that before I filled them, I pre-roasted the bell peppers at 375 for 10 minutes to soften them up. Now I'm going to pop these in the oven at 375 for probably another 8 to 10 minutes. I also forgot to mention that before I filled them, I pre-roasted the bell peppers at 375 for 10 minutes to soften them up. I pulled them out at 8 minutes and they're perfectly cheesy. It's literally it. I think this might be my easiest meal prep today. It's definitely my fastest.