Name: Beef Pepper Rice Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian-Inspired / American
Ingredients: 1 pound ground beef; 1 tablespoon olive oil; 1 medium onion, diced; 2 bell peppers (any color), sliced; 3 cloves garlic, minced; 1 cup uncooked jasmine rice; 2 cups beef broth; 2 tablespoons soy sauce; 1 tablespoon Worcestershire sauce; 1 teaspoon ground black pepper; 1 teaspoon paprika; Salt, to taste; Chopped green onions, for garnish

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This beef pepper rice bowl is a hearty, flavorful dish that I love to make on busy weeknights. With savory ground beef, colorful bell peppers, fluffy jasmine rice, and a kick of seasoning, it’s both comforting and satisfying. Everything cooks together in one pan, making it easy to prepare and simple to clean up.

Why You’ll Love This Recipe

I like how versatile this recipe is—it’s quick, filling, and can be customized to suit different tastes. The beef makes it rich and protein-packed, the peppers add crunch and color, and the rice soaks up all the bold flavors. It’s a balanced meal in a single bowl, and I can easily adjust the spice level or swap ingredients depending on what I have on hand.

Ingredients

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

1 pound ground beef
1 tablespoon olive oil
1 medium onion, diced
2 bell peppers (any color), sliced
3 cloves garlic, minced
1 cup uncooked jasmine rice
2 cups beef broth
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon paprika
Salt to taste
Chopped green onions, for garnish

Directions

I cook the jasmine rice in a medium saucepan with 2 cups of beef broth. I bring it to a boil, reduce the heat, cover, and let it simmer for 15 minutes. Then I let it rest for 5 minutes before fluffing with a fork.
In a large skillet, I heat olive oil over medium heat. I sauté the onion for 3–4 minutes until softened, then add the ground beef. I cook until browned, about 5–7 minutes, and drain any excess fat.
I stir in the sliced bell peppers and garlic, cooking for another 5 minutes until the peppers soften.
I add the cooked rice to the skillet, along with soy sauce, Worcestershire sauce, black pepper, paprika, and a pinch of salt. I mix everything well and cook for 2–3 minutes until heated through.
I spoon the mixture into bowls and top with chopped green onions before serving.

Servings and timing

This recipe makes 4 servings. It usually takes me 10 minutes to prep and about 25 minutes to cook, so it’s ready in around 35 minutes.

Variations

Sometimes I use ground turkey or chicken instead of beef for a leaner version. If I want a vegetarian option, I swap the meat for black beans or tofu. For extra flavor, I add corn, zucchini, or even mushrooms to the mix. A drizzle of sriracha or hot sauce also adds a spicy kick that I enjoy.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it on the stovetop over medium heat with a splash of broth to keep the rice moist. The microwave also works well for quick reheating. This dish can be frozen for up to 2 months; I thaw overnight in the fridge and reheat before serving.

FAQs

Can I use brown rice instead of jasmine rice?

Yes, but brown rice takes longer to cook, so I adjust the cooking time and liquid as needed.

Can I make this spicy?

Yes, I sometimes add chili powder, cayenne pepper, or hot sauce for extra heat.

Can I use leftover rice?

Definitely—I just skip the rice cooking step and stir in cooked rice directly with the beef and peppers.

What vegetables can I add?

I like adding mushrooms, corn, zucchini, or spinach for more texture and nutrition.

Can I meal prep this recipe?

Yes, I portion it into containers and refrigerate for easy lunches or dinners throughout the week.

Conclusion

This beef pepper rice bowl is one of my favorite all-in-one meals. I love how it’s flavorful, filling, and customizable with whatever ingredients I have on hand. It’s quick enough for weeknights but satisfying enough to serve to guests, making it a recipe I return to again and again.