Description
The Beef Pepper Rice Bowl is a savory, colorful one-pan meal that combines ground beef, bell peppers, and fluffy jasmine rice in a bold black pepper sauce. It’s quick to prepare, full of umami flavor, and ideal for weeknight dinners or meal prep.
Ingredients
1 lb ground beef
1 tbsp olive oil
1 medium onion, diced
2 bell peppers (any color), sliced
2 cloves garlic, minced
1 cup jasmine rice
2 cups beef broth
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tsp ground black pepper
1/2 tsp paprika
Salt, to taste
2 tbsp chopped green onions (for garnish)
Instructions
- Combine jasmine rice and beef broth in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Let rest 5 minutes, then fluff with a fork.
- In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3 minutes.
- Add ground beef, breaking it apart as it cooks. Brown for 5–7 minutes, then drain excess fat.
- Stir in sliced bell peppers and minced garlic. Cook for another 5 minutes until peppers are just tender.
- Add cooked rice to the skillet. Stir in soy sauce, Worcestershire sauce, black pepper, paprika, and salt.
- Cook for 2–3 more minutes, stirring gently until everything is heated through and well combined.
- Serve in bowls and garnish with chopped green onions.
Notes
Use ground turkey, chicken, pork, or steak for variation.
Substitute beans or lentils for a vegetarian version.
Add chili flakes or sriracha for heat.
Top with a fried egg for extra richness.
Freezes well—perfect for batch cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg