Stuffed Pepper Soup Over White Rice

Macros (make 6 servings):

Protein: 29
Carbs: 98
Fat: 22
Calories: 706

Grocery List:

  • Ground beef (3 lbs of 80/20)
  • Jasmine rice (12 servings – I use the big bag from Costco)
  • Green pepper (3)
  • Onion (1 medium)
  • Tomato sauce (28 oz – I used cento all-in-one crushed tomatoes)
  • Diced tomato (two 14 oz cans)
  • Seasonings: salt, pepper, parsley, oregano, basil
  • Grated parmesan (optional)


  • Add rice to a rice cooker along with water (1:2 ratio of rice:water). Cook on white rice setting
  • Season the beef with salt and pepper
  • Cook the beef in a large pot. Once cooked, drain the excess fat and return to the pot
  • Dice onion and cut peppers into large chunks
  • In a separate pan, sauté the onion and peppers until desired tenderness
  • Add the onion and peppers to the pot containing the beef (note: you may need two large pots as this is a lot of food volume!)
  • Add the tomato sauce and diced tomatoes and remaining seasonings (parsley, oregano, basil)
  • Bring to a light boil and then remove from heat
  • Serve the stuffed pepper soup mixture over white rice
  • Top with grated parmesan (optional, but recommended!)

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