One of the best ways to meal prep for success is prepping your veggies ahead of time, and storing them properly ensures they'll last you through the week. Here is a how-to for prepping and storing veggies:

Prep & Store: Onions

1. Slice about 1/2 inch off the top of the onion and discard it.
2. Peel off the papery outer layers and discard those.
3. Turn the onion to rest on this flat end and slice in half vertically. Lay one onion half flat on your cutting board.
4. Holding the root end intact, carefully cut vertically into 1/4-inch slices. Carefully cut the onion the other way, horizontally, once or twice.
5. Rotate the onion 90 degrees and slice vertically through the onion, making a fine dice.
6. Repeat the process with additional onions.
7. Store cut onions in an airtight container with a layer of plastic wrap in between the lid and onions to prevent the lid from smelling.

Prep & Store: Peppers

1. Stand the pepper up on a cutting board.
2. Cutting top down and avoiding the stem and core, cut off one side of the pepper.
3. Rotate 90 degrees and repeat until all sides of the pepper are cut away from the core. Cut the bottom off and add to the sides. Discard the core and stem.
4. Remove any remaining seeds and carefully cut away any remaining membrane from the sides.
5. Slice or dice depending on how you want to use them throughout the week.
6. Repeat the process with additional peppers.
7. To store, wrap cut peppers in a sheet of dry paper towel to prevent them from getting slimy and place in an airtight storage container.

Prep & Store: Broccoli

1. Remove any leaves from the stalk.
2. Holding it from the stalk (head-side down) on a cutting board, cut away the florets. Halve any larger florets into smaller pieces.
3. To store, wrap the broccoli pieces in damp paper towels inside the refrigerator crisper drawer. Leave in an uncovered container or the broccoli will yellow.

Prep & Store: Carrots

1. Peel and rinse the carrots.
2. Trim the ends and leave them whole for different options throughout the week (i.e. matchsticks for a snack, diced for soups and mirepoix).
3. Carrots can dry out in the fridge, so cover them with cold water and store in an airtight container.