Beef and Pepper Rice Bowl

Name: Beef and Pepper Rice Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
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

Isabella

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Jump to Recipe

This Beef and Pepper Rice Bowl is a simple yet flavorful dish made with ground beef, colorful bell peppers, and a touch of jalapeño for a bit of heat. It’s a quick and satisfying meal that pairs perfectly with rice, making it a go-to recipe for busy weeknights.

Why I Love This Recipe

I love how easy this dish comes together with just a handful of ingredients. The combination of savory beef, slightly sweet bell peppers, and the kick from the jalapeño makes every bite delicious. Plus, it’s incredibly versatile—perfect for meal prep, customizable with different seasonings, and easy to adjust for spice levels.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 medium onion, diced

1 green bell pepper, diced

2 tablespoons butter

1 red bell pepper, diced

1 jalapeño, diced

½ cup soy sauce (low sodium, optional)

1 pound ground beef

1 tablespoon garlic powder

2 teaspoons black pepper

1 teaspoon salt

Optional: cooked rice

Directions

Heat a large pan over medium heat and melt the butter.

Add the diced onion, green bell pepper, red bell pepper, and jalapeño. Sauté for about 5 minutes until the vegetables start to soften.

Add the ground beef to the pan and cook until it is fully browned and the vegetables are tender.

Drain any excess grease and return the mixture to the pan.

Stir in the soy sauce, garlic powder, salt, and black pepper. Mix well until everything is evenly combined.

Serve hot with cooked rice if desired.

Servings and Timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Calories: 320 kcal per serving

Variations

Make it spicier – Add an extra jalapeño or a pinch of red pepper flakes.

Go low-carb – Serve over cauliflower rice or eat it on its own.

Add more veggies – Mushrooms, zucchini, or shredded carrots work great in this dish.

Switch up the protein – Try ground turkey or chicken instead of beef.

Make it saucier – Add a tablespoon of hoisin sauce or oyster sauce for a richer flavor.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating: Warm in a skillet over medium heat or microwave in 30-second intervals until heated through.

Related Recipes:

Pepper Steak with Bell Peppers and Onion

FAQs

How can I make this dish less spicy?

I leave out the jalapeño or replace it with a milder pepper like a poblano.

Can I use frozen bell peppers?

Yes, but I sauté them for a little longer to remove excess moisture before adding the beef.

What type of rice goes best with this dish?

I like serving it with jasmine or basmati rice, but brown rice or even quinoa works well too.

Can I make this ahead of time?

Yes, this dish stores well and reheats easily, making it great for meal prep.

What can I use instead of soy sauce?

Coconut aminos or tamari are good alternatives if I want a soy-free option.

Conclusion

This Beef and Pepper Rice Bowl is a quick, delicious, and satisfying meal that’s perfect for any day of the week. With its bold flavors and easy preparation, it’s a dish I keep coming back to. Whether I customize it with extra spice, more veggies, or a different protein, it always turns out great.