Beef and Pepper Rice Bowl Recipe

Introduction

This Beef and Pepper Rice Bowl is a quick and easy one-pan meal packed with tender ground beef, colorful bell peppers, and savory seasoning. Served over fluffy rice, it’s a flavorful and satisfying dish perfect for busy weeknights or meal prepping.

Ingredients

• 2 tablespoons butter
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 jalapeño, diced (adjust spice to taste)
• 1 pound ground beef
• ½ cup soy sauce (low sodium optional)
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 2 teaspoons black pepper
• Optional: cooked rice, for serving

Instructions

1. Step 1: Heat a large pan over medium heat and melt the butter.
2. Step 2: Add the diced onion, green bell pepper, red bell pepper, and jalapeño. Sauté for about 5 minutes until the vegetables start to soften.
3. Step 3: Add the ground beef to the pan and cook until it is fully browned and the vegetables are tender.
4. Step 4: Drain any excess grease from the pan and return the mixture back to the heat.
5. Step 5: Stir in the soy sauce, garlic powder, salt, and black pepper. Mix well until everything is evenly combined.
6. Step 6: Serve hot over cooked rice if desired. Enjoy!

Tips & Variations

• Substitute ground beef with ground turkey, chicken, or tofu for a leaner or vegetarian option.
• Add mushrooms, zucchini, or broccoli along with the peppers for extra veggies.
• Use brown rice, quinoa, or cauliflower rice as a healthy grain alternative.
• Spice it up by adding sriracha, red pepper flakes, or chili oil.
• Swap soy sauce with tamari or coconut aminos to make it gluten-free.
• Top with a fried egg, sesame seeds, or chopped green onions for extra texture and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Let the dish cool to room temperature before sealing. To reheat, microwave with a splash of water or beef broth to keep the rice moist. For longer storage, freeze portions in freezer-safe containers or bags for 2–3 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, this Beef and Pepper Rice Bowl stores well in the fridge and freezer, making it ideal for meal prep and quick reheating.

How can I reduce the spice level?

Simply omit or reduce the jalapeño to lower the heat. You can also remove the seeds, which contain most of the spice.

Beef and Pepper Rice Bowl Recipe

Print Recipe

★★★★★

5 from 119 reviews

A quick and easy Beef and Pepper Rice Bowl recipe featuring tender ground beef cooked with colorful bell peppers and jalapeño, seasoned with soy sauce and spices, and served over fluffy rice. This one-pan meal is perfect for busy weeknights, offering a flavorful, nutritious, and budget-friendly dinner option.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons butter
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 jalapeño, diced (adjust based on spice preference)
• 1 pound ground beef
• ½ cup soy sauce (low sodium optional)
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 2 teaspoons black pepper

Optional

• Cooked rice, to serve

Instructions

1. Melt Butter: Heat a large pan over medium heat and melt the butter completely to prepare for sautéing.
2. Sauté Vegetables: Add the diced onion, green bell pepper, red bell pepper, and jalapeño to the pan. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened and released their flavors.
3. Cook Ground Beef: Add the ground beef to the pan with the vegetables. Brown the meat thoroughly, breaking up any clumps, and cook until it’s fully cooked and the vegetables are tender.
4. Drain Excess Grease: Carefully drain any excess grease from the pan to avoid greasiness, then return the beef and vegetable mixture to the pan.
5. Season the Mixture: Stir in the soy sauce, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly coated and combined, allowing the flavors to meld together for a minute or two on heat.
6. Serve: Plate the beef and pepper mixture and serve hot over cooked rice, if desired. Enjoy immediately while warm.

Notes

• Adjust jalapeño quantity to control heat level.
• Use low sodium soy sauce for a reduced sodium option.
• Store leftovers in airtight containers; refrigerate for 3–4 days or freeze for up to 2–3 months.
• To reheat, add a splash of water or beef broth to maintain moisture.
• Protein variations include ground turkey, chicken, or tofu for different dietary preferences.
• Vegetable additions like mushrooms, zucchini, or broccoli enhance nutrition and flavor.
• Try brown rice, quinoa, or cauliflower rice as healthier grain alternatives.
• Add extra heat with sriracha, red pepper flakes, or chili oil if desired.
• Top with a fried egg, sesame seeds, or chopped green onions for added texture and flavor.

Keywords: beef rice bowl, ground beef recipe, one pan dinner, easy weeknight meal, sautéed bell peppers, quick dinner, beef and pepper, rice bowl