Beef and Pepper Rice Bowl

Why You’ll Love This Recipe

• Quick and easy – Ready in under 30 minutes, making it great for weeknight dinners.
• Flavorful and satisfying – A savory combination of soy sauce, hoisin, and spices gives it a delicious umami taste.
• Customizable – Easily swap out ingredients to suit your preferences or dietary needs.
• Balanced meal – Packed with protein, veggies, and carbs for a wholesome dish.
• Great for meal prep – Stores and reheats well for make-ahead meals.

Ingredients

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

• 1 lb ground beef
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 3 cups cooked white or brown rice
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp sesame oil
• 1 tsp garlic powder
• 1/2 tsp ground ginger

Directions

1. In a large skillet, heat the sesame oil over medium heat.
2. Add the diced onion and cook until it becomes translucent.
3. Add the ground beef to the skillet and cook until browned, breaking it apart as it cooks.
4. Stir in the diced red and green bell peppers and cook until they start to soften.
5. Add the garlic powder and ground ginger, stirring to combine.
6. Pour in the soy sauce and hoisin sauce, mixing everything together.
7. Cook for an additional 2-3 minutes, allowing the flavors to meld.
8. Serve the beef and pepper mixture over the cooked rice.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Spicy kick – Add red pepper flakes or Sriracha for extra heat.
• Low-carb option – Swap white or brown rice for cauliflower rice.
• Different protein – Use ground turkey, chicken, or tofu instead of beef.
• Extra veggies – Toss in mushrooms, carrots, or snap peas for more nutrition.
• Gluten-free – Use tamari or coconut aminos in place of soy sauce.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Microwave in 30-second intervals, stirring between each, until heated through. You can also reheat in a skillet over medium heat with a splash of water to keep it moist.
• Freezing: Freeze the beef and pepper mixture separately from the rice in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

How can I make this dish healthier?

Use lean ground beef, reduce the soy sauce, and serve with brown rice or quinoa for added fiber.

Can I make this ahead of time?

Yes, this dish is great for meal prep. Store portions in containers for easy reheating.

What can I serve with this rice bowl?

Pair it with a side of steamed broccoli, a simple cucumber salad, or miso soup.

Can I use frozen bell peppers?

Yes, but they may release more moisture. Sauté them a little longer to cook off excess liquid.

Is this dish spicy?

No, but you can add chili flakes or hot sauce if you prefer spice.

Can I use a different type of rice?

Absolutely! Jasmine, basmati, or even quinoa work well in this recipe.

What’s a good substitute for hoisin sauce?

Try a mix of soy sauce, honey, and a little peanut butter for a similar sweet-savory flavor.

Can I cook this in an Instant Pot?

Yes! Sauté the ingredients, then use the pressure cook function for a couple of minutes to blend flavors.

Can I double this recipe?

Yes, just make sure to use a large enough skillet to accommodate all the ingredients.

How do I keep the beef from being too greasy?

Use lean ground beef or drain excess fat after browning the meat.

Conclusion

This Beef and Pepper Rice Bowl is a fantastic meal that’s easy, flavorful, and perfect for busy nights. With simple ingredients and endless customization options, it’s sure to become a family favorite. Whether you’re making it fresh or meal-prepping for the week, this dish is a satisfying choice that delivers on taste and convenience. Enjoy!