Beef and Pepper Rice Bowl

Beef and Pepper Rice Bowl is one of my favorite quick-fix dinners when I need something hearty, flavorful, and fast. It’s an Asian-inspired dish that combines lean ground beef with colorful bell peppers, all tossed in a savory, slightly sweet sauce with a subtle kick. Served over rice, this one-pan meal satisfies every time—perfect for busy weeknights or when I’m craving takeout without the wait.

Why You’ll Love This Recipe

I love how this recipe brings bold flavors and balanced nutrition together in just one skillet. It’s quick, easy, and endlessly customizable. Whether I’m using up leftover rice, swapping in a different protein, or dialing up the heat with more Sriracha, this rice bowl never fails to hit the spot. Plus, the colorful peppers make it as beautiful to serve as it is satisfying to eat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Extra virgin olive oil
• Sweet yellow onion (or regular yellow onion)
• Green bell pepper
• Red bell pepper
• Yellow bell pepper
• Minced garlic
• Fresh ginger root
• Lean ground beef (90/10 or 80/20)
• Low-sodium soy sauce
• Hoisin sauce
• Sriracha sauce
• Kosher salt (optional)
• Fresh cracked black pepper (optional)
• Jasmine rice

Directions

Step 1: Sauté the Vegetables
I heat a bit of olive oil in a large skillet and sauté the onions and bell peppers for about 5–7 minutes, until they start to soften. Then I add in the minced garlic and grated fresh ginger and cook just until fragrant.

Step 2: Cook the Beef
I add the ground beef to the skillet and cook until it’s fully browned, breaking it apart with a spoon. Once cooked, I drain off any excess grease.

Step 3: Add the Sauce
I stir in the soy sauce, hoisin sauce, and Sriracha. I taste it and adjust with salt or pepper if needed.

Step 4: Serve
While the beef mixture simmers for a couple of minutes to let the flavors meld, I heat up my rice. I spoon the beef and pepper mixture over the rice and garnish with sesame seeds and sliced green onions before serving.

Servings and timing

This recipe makes 4 servings.

• Prep time: 10 minutes
• Cook time: 20–25 minutes
• Total time: 30–35 minutes

Variations

Sometimes I swap out the beef for ground turkey or chicken when I want something lighter. I’ve also served this mixture in lettuce wraps or over cauliflower rice when I’m cutting carbs. For extra heat, I add more Sriracha or red pepper flakes. I love topping it with sesame seeds and green onions, but bean sprouts or shredded carrots also add great crunch.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I use a skillet or the microwave until hot. If I’m reheating rice with it, I add a splash of water to keep it from drying out. This dish also freezes well—I portion it out and freeze for up to 2 months, then thaw and reheat as needed.

FAQs

Can I use frozen bell peppers?

Yes, I can. I just make sure to sauté them a little longer to cook off any excess moisture before adding the beef.

What’s the best rice to serve with this?

I like jasmine rice for its fragrance and texture, but basmati, brown rice, or even noodles work well too.

Can I make this dish spicier?

Absolutely. I add extra Sriracha, red pepper flakes, or even thinly sliced chili peppers if I want a real kick.

Is this recipe gluten-free?

Not as written, but it can be. I use gluten-free soy sauce and hoisin sauce to keep it safe for gluten-free diets.

Can I prep this ahead of time?

Yes, I often cook the beef and veggie mixture ahead and reheat when I’m ready to eat. It keeps well and still tastes great the next day.

Conclusion

This Beef and Pepper Rice Bowl is a weeknight staple in my kitchen. It’s flavorful, filling, and comes together fast with just one pan and simple ingredients. I love how versatile it is and how easy it is to make it my own. If I’m ever short on time but still want a homemade meal that satisfies, this recipe is always a winner.

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