Introduction

This Beef and Pepper Rice Bowl is a flavorful and easy-to-make meal perfect for busy weeknights. Combining tender ground beef with colorful peppers and a savory soy sauce glaze, it brings vibrant taste and comfort to your table in minutes.

A white bowl filled with three layers is shown on a white marbled surface. The bottom layer is fluffy white rice, covering the whole base of the bowl. On top of the rice, there is a colorful cooked mixture of ground meat and chopped bell peppers in red, yellow, green, and orange shades, along with small pieces of onions; the meat looks browned and juicy with a slight glossy sauce coating. The dish is garnished with small white sesame seeds and finely chopped green herbs scattered evenly. Two dark brown chopsticks rest leaning against the bowl on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons butter
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 jalapeño, diced
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

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

Tips & Variations

For a milder dish, remove the seeds from the jalapeño before dicing.
Swap ground beef with ground turkey or chicken for a leaner option.
Add a splash of lime juice before serving for a fresh, tangy twist.
To boost veggies, toss in some chopped mushrooms or zucchini during the sauté step.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. This dish does not freeze well due to the peppers’ texture.

How to Serve

A white speckled bowl holds a neat bed of steamed white rice as the base layer, topped with a mix of cooked ground beef and colorful diced bell peppers in red, yellow, orange, and green, all coated in a glossy brown sauce. The mix is scattered with small chopped green herbs and sprinkled with white sesame seeds for contrast. The food looks moist and vibrant, set against a white marbled surface with dark chopsticks resting on the bowl's edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pepper?

Yes, you can substitute with poblano, Anaheim, or even sweet yellow peppers based on your taste and availability.

Is this recipe gluten-free?

Use a gluten-free soy sauce or tamari to keep this dish gluten-free. All other ingredients are naturally gluten-free.

Beef and Pepper Rice Bowl Recipe

Print Recipe

★★★★★

4.8 from 150 reviews

This Beef and Pepper Rice Bowl is a flavorful and hearty dish featuring ground beef sautéed with vibrant bell peppers, jalapeño, and onions, seasoned with garlic powder, soy sauce, and spices. Perfect served over rice for a quick and satisfying meal.

Author: zara
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

Beef and Vegetables

2 tablespoons butter
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 jalapeño, diced
1 pound ground beef

Seasonings and Sauces

½ cup soy sauce (low sodium optional)
1 tablespoon garlic powder
1 teaspoon salt
2 teaspoons black pepper

Optional

Cooked rice, for serving

Instructions

Prepare the pan and melt butter: Heat a large pan over medium heat and melt the butter to create a flavorful base for sautéing the vegetables.
Sauté the vegetables: Add the diced onion, green bell pepper, red bell pepper, and jalapeño to the pan and cook for about 5 minutes until they begin to soften and release their aromas.
Cook the ground beef: Add the ground beef to the pan with the sautéed vegetables. Cook thoroughly, breaking the meat apart, until fully browned and the vegetables are tender.
Drain excess grease: Remove any excess fat from the pan to keep the dish from becoming greasy, then return the beef and vegetable mixture to the pan.
Add seasonings: Stir in the soy sauce, garlic powder, salt, and black pepper, mixing well to evenly coat the beef and vegetables with the savory flavors.
Serve: Serve the beef and pepper mixture hot over cooked rice if desired, making a complete and satisfying rice bowl.

Notes

You can adjust the amount of jalapeño based on your preferred spice level or omit for a milder dish.
Using low-sodium soy sauce helps reduce sodium intake without compromising flavor.
To make this dish gluten-free, ensure soy sauce is gluten-free or substitute with tamari.
Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
For a lower-fat option, use lean ground beef or substitute with ground turkey or chicken.

Keywords: Beef Rice Bowl, Ground Beef Recipe, Pepper Rice Bowl, Easy Dinner, One-pan Meal