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Week 5 Prepped Veggies

Yield 8 servings
Prep time
12 Min
Total time
12 Min

Ingredients

Instructions

  1. Thinly slice the bell peppers into strips. Place three of them in a gallon baggy.
  2. To the last pepper, dice, and put in a separate baggy.
  3. To the onion, cut the ends off and cut the onion in half. Remove the outer skin and slice the onion into half moon strips. Put in the gallon baggy with the sliced peppers. Remove the larger stems and roughly chop. Refrigerate in a separate container.
Cilantro
  1. Remove the larger stems and roughly chop. Refrigerate in a separate container.

Nutrition Facts

Calories

22

Fat

0 g

Sat. Fat

0 g

Carbs

5 g

Fiber

1 g

Net carbs

4 g

Sugar

1 g

Protein

1 g

Sodium

2 mg

Cholesterol

0 mg