First of all — thank you for being here! Your visits and love for easy, delicious home cooking keep this kitchen alive and bustling. If you’re anything like me, you crave hearty, bold flavors without a mountain of dishes or hours at the stove. This Beef and Pepper Rice Bowl is exactly that kind of weeknight hero — fast, family-friendly, meal-prep friendly, and loaded with savory goodness in every single bite.
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Why You’ll Love This Beef and Pepper Rice Bowl
- Bold, balanced flavors: Savory beef, sweet peppers, and a rich, umami sauce.
- Quick & easy: Ready in 30 minutes — perfect for busy nights.
- Family-approved: Even picky eaters can’t say no!
- Meal prep magic: Stores well and reheats like a dream.
What Does It Taste Like?
Think tender ground beef coated in a sticky, savory-sweet sauce with hints of garlic, soy, and hoisin — all balanced by crisp-tender peppers and fluffy rice that soaks up every drop. It’s hearty, satisfying, and just a tiny bit spicy if you like a kick!
Benefits of Making This Bowl
- Budget-friendly ingredients.
- One skillet + one pot — less cleanup!
- Customizable: Use any veggies or ground meat you have on hand.
- Great for lunchboxes or quick dinners.
Ingredients
Here’s what you’ll need to whip up this magic bowl:
| Ingredient | Amount |
|---|---|
| White rice (uncooked) | 1 cup |
| Ground beef | 1 lb (450g) |
| Red bell pepper (sliced) | 1 |
| Green bell pepper (sliced) | 1 |
| Yellow onion (sliced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Soy sauce | ¼ cup |
| Hoisin sauce | 2 tbsp |
| Brown sugar | 1 tbsp |
| Sesame oil | 1 tbsp |
| Black pepper | ½ tsp |
| Red pepper flakes (optional) | ¼ tsp |
| Olive oil | 1 tbsp |
| Green onions (sliced) | 2 stalks |
| Sesame seeds (optional) | 1 tsp |
Tools You’ll Need
- Large skillet or wok
- Medium pot or rice cooker
- Sharp knife and cutting board
- Small mixing bowl for the sauce
- Spatula or wooden spoon
Ingredient Additions & Swaps
- Switch the protein: Try ground turkey, chicken, or pork.
- Add more veggies: Mushrooms, snap peas, shredded carrots, or baby corn work beautifully.
- Lower carb: Serve over cauliflower rice or shredded cabbage.
- Extra spicy: Drizzle with sriracha or chili crisp oil!
How to Make Beef and Pepper Rice Bowls
1️⃣ Cook the Rice
Make rice according to package directions. Fluff with a fork and set aside.
2️⃣ Sauté Aromatics
Heat olive oil in a large skillet over medium-high heat. Add sliced onion and sauté for 3–4 minutes. Stir in minced garlic and cook for 30 seconds more.
3️⃣ Brown the Beef
Add the ground beef, breaking it apart with a spatula. Cook until browned and fully cooked, about 6–8 minutes. Drain excess grease if needed.
4️⃣ Make the Sauce
In a small bowl, whisk together:
- ¼ cup soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Pour over the beef, stirring to coat everything. Let it simmer 2–3 minutes until slightly thickened.
5️⃣ Add the Peppers
Add sliced red and green bell peppers. Stir-fry for 4–5 minutes until just tender-crisp — you want them bright and slightly crunchy!
6️⃣ Assemble Your Bowls
Scoop rice into bowls, top with generous spoonfuls of the beef and pepper mix.
7️⃣ Garnish & Serve
Finish with sliced green onions, sesame seeds, or a drizzle of sriracha for an extra kick!
What to Serve With It
Honestly? This bowl is perfect on its own, but here are a few tasty sides if you’re feeling fancy:
- Steamed edamame with sea salt
- A quick cucumber salad with rice vinegar
- Crispy spring rolls
- Miso soup
Tips for the Best Beef & Pepper Bowl
- Use fresh garlic: It makes all the difference!
- Don’t overcook the peppers: Keep them vibrant and a little crisp.
- Make extra sauce: If you love extra drippy rice, double the sauce recipe.
- Prep ahead: Chop veggies and mix the sauce the day before to save time.
How to Store Leftovers
Store cooled beef and peppers and rice separately in airtight containers for up to 4 days. Reheat in the microwave or toss in a skillet over medium heat for the best texture.
FAQs
Can I freeze this?
Yes! Freeze the cooked beef and peppers for up to 2 months. Cook fresh rice when ready to serve.
Can I make it vegetarian?
Absolutely! Use crumbled tofu or plant-based ground “beef.” Works great!
Is it gluten-free?
Use gluten-free soy sauce or tamari and double-check your hoisin sauce label.
Final Bite: Try It Tonight!
Quick, satisfying, and so tasty — this Beef and Pepper Rice Bowl proves you don’t need takeout to crush those weeknight cravings.
If you make it, I’d love to see your version! Leave a review, pin it, or share a photo on Pinterest and tag me — I always love cheering you on in your kitchen adventures!
Nutritional Info (Per Serving, Approximate)
Calories: ~520 | Protein: 26g | Carbs: 52g | Fat: 22g
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