I only make high protein meal preps

Ingredients

• 4 pieces Bell Peppers (diced)
• 2 teaspoons Cajun Seasoning (adjust to taste)
• 1 teaspoon Paprika (smoked paprika optional)
• 0.5 teaspoon Black Pepper (freshly ground)
• 3 pounds Shredded Beef Steak (cooked and shredded)
• 2 cups Uncooked Rice (long grain white rice)
• 9.5 ounces Bone Broth (low‑sodium)
• 83 grams Honey (raw honey)
• 60 grams Sriracha (spicy chili sauce)
• 2 tablespoons Cooking Oil (vegetable or canola oil)

Instructions

1. Dice the peppers

   Wash and dice four bell peppers into bite‑size pieces.

   Time: PT5M

2. Sauté peppers with spices

   Heat 2 tbsp oil in a large skillet over medium‑high heat. Add diced peppers, 2 tsp Cajun seasoning, 1 tsp paprika, and ½ tsp black pepper. Stir and cook until peppers are softened, about 8 minutes.

   Time: PT8M

   Temperature: medium‑high

3. Cook shredded beef

   Add the shredded beef steak to the skillet. Toss to combine with the seasoned peppers and continue cooking for another 8 minutes, allowing the beef to heat through and absorb flavors.

   Time: PT8M

   Temperature: medium‑high

4. Combine rice and broth

   Pour 9.5 oz bone broth into the skillet, then add 2 cups uncooked rice. Stir briefly, cover with a lid, reduce heat to low, and simmer until rice is tender and liquid is absorbed, about 15 minutes.

   Time: PT15M

   Temperature: low

5. Mix honey‑Sriracha sauce

   In a small mixing bowl, combine 83 g honey with 60 g Sriracha sauce. Whisk until smooth.

   Time: PT3M

6. Assemble meal prep containers

   Divide the beef‑rice mixture evenly among eight meal‑prep containers (about 1 cup each). Drizzle each portion with the honey‑Sriracha sauce or keep the sauce on the side.

   Time: PT5M

7. Cool and store

   Allow containers to reach room temperature (about 10 minutes), then refrigerate. The meals keep for up to 4 days, or freeze for up to 2 months.

   Time: PT5M

Nutrition Facts

Calories

636

Protein

34 g

Carbohydrates

46 g

Fat

19 g

Fiber

1 g

Ingredient Substitutions

• Instead of Bell Peppers: any color bell peppers, poblano peppers
• Instead of Cajun Seasoning: chili powder, Creole seasoning
• Instead of Paprika: smoked paprika, regular paprika
• Instead of Black Pepper: white pepper
• Instead of Shredded Beef Steak: shredded chicken, ground beef
• Instead of Uncooked Rice: brown rice, quinoa
• Instead of Bone Broth: vegetable broth, water
• Instead of Honey: maple syrup, agave nectar
• Instead of Sriracha: chili garlic sauce, hot sauce
• Instead of Cooking Oil: olive oil, avocado oil

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Skillet
• Saucepan with Lid
• Measuring Cups
• Kitchen Scale
• Mixing Bowl
• Wooden Spoon or Spatula
• Meal Prep Containers

Critical Steps — Do Not Skip

• Sauté peppers until softened and lightly caramelized.
• Cook shredded beef until fully heated and flavors meld.
• Simmer rice with bone broth until fully cooked and liquid absorbed.
• Mix honey and Sriracha until a smooth sauce forms.

Chef Tips from the Video

• Use a cast‑iron skillet for a better sear on the beef and peppers.
• Toast the Cajun seasoning briefly before adding the peppers for deeper flavor.
• Let the cooked mixture rest for a few minutes before portioning so the flavors meld.

Troubleshooting

Storage

Refrigerator: Up to 4 days in airtight containers.

Freezer: Up to 2 months; thaw in refrigerator before reheating.

Room temperature: Do not store at room temperature; consume within 2 hours if left out.

Make-Ahead Tips

• Cook the beef‑rice mixture a day ahead and store in the refrigerator.
• Prepare the honey‑Sriracha sauce in advance and keep it in a small jar.
• Reheat individual containers in the microwave (2‑3 minutes) or in a skillet.

Frequently Asked Questions