Set yourself up for healthy eating success with nearly a week’s worth of packed-up lunches. A little bit of lean ground beef goes a long way here because it’s well spiced and augmented by hearty pinto beans. This savory mixture gets stuffed into baby bell peppers, which are kept raw for more crunch and sweetness. These peppers look just like regular bell peppers but are roughly one-third the size. If all you can find are lunchbox mini peppers, you can use those, too; you’ll just need more of them. Ideally, opt for fresh corn here for the best flavor and texture—even out of season, it’s crisp and sweet.
How to Make It
Heat a medium nonstick skillet over medium-high heat. Add ground sirloin to pan; sprinkle with chili powder, cumin, garlic powder, and 1/2 teaspoon salt. Cook until beef is browned, stirring to crumble, about 3 minutes.
Meanwhile, combine beans and water in a small bowl; mash with a fork until smooth. Stir mashed beans into beef mixture; cook 1 minute or until thoroughly heated. Remove beef mixture from pan; cool slightly. Wipe skillet clean.
Cut each bell pepper in half lengthwise. Scoop out membranes and seeds with a spoon. Divide beef mixture evenly among bell pepper halves.
Heat oil in skillet over medium-high heat. Add corn and scallions to pan; sauté 2 minutes. Remove from heat; stir in tomatoes, lime juice, and remaining 1/4 teaspoon salt. Spoon about 1 cup salad into each of 4 portable containers (if making ahead); sprinkle evenly with cheese. Arrange 1/2 cup quinoa in each container. Place 2 stuffed pepper halves in each container. Sprinkle with sliced scallions, if desired. Refrigerate for up to 4 days. Reheat before serving.