What’s in my Lunch Box?

What’s in my Lunch Box?

This week, I’ve cooked up something exciting…Stuffed Peppers for Lunch! Haven’t made stuffed peppers in a while, figured this was a filling, nutrient loaded lunch I could easily meal prep and have for the entire week. See below for my recipe…

Stuffed Peppers:
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Ingredients:

Rice Select Royal Blend Quinoa Rice – 1 cup cooked (follow directions on container)
1 can of No Salt Added Diced Tomatoes
1 Can of No Salt Added Black Beans
1 can of No Salt Added Red Kidney Beans
1 cup of chopped mushrooms (I bought the container and just used all of the mushrooms there)
1 Cup of Frozen Veggie Mix (I used the corn, edamame, green beans, and carrots mixture)
2 Cups (or more) of Spinach
3 Finely Chopped Garlic Cloves
1/2 Finely Chopped Red Onion
2 TBSP’s Extra Virgin Olive Oil
A selection of Peppers (Red, Yellow, Green)

Seasonings (optional):
Ground Cumin (to taste)
Salt and Black Pepper (to taste)
Oregano (to taste)
Paprika (to taste)
Chili Powder (to taste)

Directions:

Start the rice first in a separate pot. Follow directions for cooking rice on back on container. Next, in a large, deep sauce pan; add your Olive Oil, Garlic, and Onion. Let that cook for about 2-3 minutes. Then add in the rest of the above ingredients EXCEPT for the peppers. Set the oven to bake at 375. While you’re letting the rest of the veggies, diced tomatoes, and beans cook on a low, simmering heat – carve out the inside of your pepper disposing of the core. Then spray a pan with coconut oil spray (or PAM) and place your peppers on the pan and into the over. Let these bake until sides just begin to light brown. Take out the peppers, stuff them with the veggie/rice/bean mixture and place back into the oven to cook for another 10 minutes or so. Take out and serve …enjoy!!

What else was is in my lunchbox…?

Snacks >> Any assortment of fruit, Quest Bars, Granola Bars, Nut Thins, Rice cakes, Peanut Butter, Hummus & Carrots
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Breakfast >> Fage plain greek yogurt, berries, and mixed nuts
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