If you’re looking for a hearty, flavor-packed dish that comes together in under 40 minutes, Beef and Pepper Rice Bowls are the perfect recipe for you! This simple yet satisfying meal is loaded with vibrant veggies, savory ground beef, and a hint of spice that ties it all together beautifully. Whether you’re meal prepping or whipping up dinner for the family, this dish is sure to become a staple in your kitchen. Let’s dive in!
Ingredients You’ll Need
Here’s what you’ll need to create this delightful dish:
- 2 tablespoons butter
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeño, diced (adjust to your spice preference)
- 1 pound ground beef
- ½ cup soy sauce (low sodium works too!)
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 2 teaspoons black pepper
- Cooked rice (optional, for serving)
How to Make Beef and Pepper Rice Bowls
Step 1: Sauté the Vegetables
Heat the butter in a large skillet over medium heat. Once melted, toss in the chopped onion, green and red bell peppers, along with the jalapeño.
Pro Tip: The smell of sizzling onions and peppers will make your kitchen smell amazing—don’t skip this step!
Step 2: Cook the Ground Beef
Add the ground beef to the pan with the vegetables. Cook thoroughly, breaking it up with a spatula, until it’s browned and no pink remains.
Step 3: Season and Combine
Once the beef is cooked, drain any excess fat and return the mixture to the pan. Stir in the soy sauce, garlic powder, salt, and black pepper. Mix everything together until the flavors meld into a harmonious, savory blend.
Step 4: Serve and Enjoy
Serve the beef and pepper mixture over a bed of warm, fluffy rice. Garnish with extra black pepper or even a sprinkle of sesame seeds for a finishing touch!
Helpful Tips for Perfect Results
- Spice it up or tone it down: If you prefer a milder flavor, omit the jalapeño. For extra heat, add crushed red pepper flakes or a splash of sriracha.
- Rice options: Feel free to use white, brown, or even cauliflower rice for a low-carb option.
- Meal prep magic: This dish reheats beautifully, making it ideal for weekday lunches.
Substitutions and Variations
- Protein options: Swap ground beef for ground turkey, chicken, or plant-based meat for a vegetarian twist.
- Vegetable swaps: Use whatever you have on hand—zucchini, mushrooms, or broccoli would all work well.
- Gluten-free: Replace the soy sauce with tamari or coconut aminos to keep it gluten-free.
Frequently Asked Questions
1. Can I make this dish ahead of time?
Of course! This recipe keeps wonderfully in the refrigerator for up to 4 days. When you’re ready to enjoy it, just warm it up in the microwave or on the stovetop.
2. How spicy is this recipe?
The spice level depends on the jalapeño. Remove the seeds for a milder taste, or leave them in if you love heat!
3. Can I freeze leftovers?
Yes, you can freeze the beef and pepper mixture in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Storing Leftovers
- Refrigerate: Place any leftovers in a sealed, airtight container and store them in the fridge for up to 4 days.
- Reheat: Heat the dish in the microwave or on the stovetop over medium heat until warmed through.
- Freeze: Once cooled, transfer the mixture to a freezer-safe container and freeze for up to 3 months.
More Recipes You’ll Love
If you enjoyed this dish, you might also like:
- Beef Burritos -Tasty meal with seasoned beef and fresh fillings
Let’s Get Cooking!
I can’t wait for you to try these Beef and Pepper Rice Bowls. They’re a true crowd-pleaser that’s as easy to make as it is delicious. Let me know in the comments how yours turned out—did you make any fun tweaks? Happy cooking!