Beef Pepper Rice Bowl is one of those recipes that checks every box for busy Beef Pepper Rice Bowl is one of those weeknight dinners that comes together quickly and always satisfies. The colorful bell peppers and savory ground beef make it a meal everyone asks for again.
I learned to make simple rice bowls from my mother during those busy weeknights when she needed something hearty on the table fast. She’d brown the beef with onions and peppers while rice simmered on the back burner, and within 40 minutes, we’d have a complete meal. The smell of garlic and beef filling the kitchen always brought my brothers running to the table. Now I make this beef pepper rice bowl for my own family, and it’s become our Tuesday night tradition. The jasmine rice soaks up all those savory flavors, and the peppers add just the right amount of sweetness. Your kitchen’s about to smell incredible.
What You’ll Discover About This Rice Bowl
I’ve been making rice bowl recipes for years, and this beef pepper version stands out because everything cooks together to create layers of flavor. The ground beef browns perfectly, the peppers soften just right, and the rice absorbs all that delicious broth.
- Ready in 40 minutes from start to finish
- Packed with protein from the beef and nutrients from the colorful peppers
- Easy to customize with your favorite vegetables or spice level
- Creates a balanced, wholesome meal in one dish
- Budget-friendly ingredients that stretch to feed the whole family
- Great for meal prep and tastes delicious reheated
The Building Blocks
Ground beef provides the protein base and creates a savory foundation for the dish. I always choose 85% lean ground beef for the best balance of flavor and healthiness.
Olive oil is used to sauté the vegetables and prevents sticking while adding a subtle richness.
Onion adds sweetness and depth as it cooks down with the beef, creating layers of flavor.
Bell peppers bring color, nutrition, and a slight sweetness that balances the savory beef. In my kitchen, I prefer using a mix of red and yellow peppers for the best presentation.
Garlic adds aromatic flavor that infuses throughout the entire dish when sautéed properly.
Jasmine rice forms the base of the bowl and soaks up all the delicious beef broth and seasonings as it cooks.
Beef broth cooks the rice and adds extra depth of flavor compared to plain water.
Soy sauce and Worcestershire sauce create an umami-rich seasoning blend that makes this dish irresistible.
Black pepper and paprika add warmth and a subtle smoky note to the beef.
Green onions provide a fresh, bright garnish that adds both color and flavor to the finished bowl.
Cooking This Rice Bowl Step by Step
Step 1. I’ve found that cooking the rice first in beef broth instead of water adds so much more flavor. Combine 1 cup uncooked jasmine rice with 2 cups beef broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes, then fluff with a fork.
Step 2. While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent and fragrant.
Step 3. Add 1 pound ground beef to the skillet. Betty always starts by breaking the meat apart with a spatula and cooking until browned, about 5-7 minutes. Drain any excess fat.
Step 4. Toss in the sliced bell peppers and minced garlic. Through trial and error, I learned to stir and cook for an additional 5 minutes until the peppers soften but still have a slight bite.
Step 5. Add the cooked jasmine rice to the skillet with the beef and peppers.
Step 6. Pour in 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon black pepper, 1 teaspoon paprika, and salt to taste. The key I discovered is to mix everything well so the seasonings coat every grain of rice.
Step 7. Heat through for 2-3 minutes, stirring occasionally to prevent sticking and ensure even heating.
Step 8. Spoon the beef pepper rice mixture into bowls and garnish with chopped green onions before serving.
How to Store and Enjoy Later
I typically store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop as the dish sits, making day-two lunches even more delicious.
For the best texture, I reheat portions in the microwave with a damp paper towel over the bowl to prevent the rice from drying out. You can also reheat gently in a skillet over medium-low heat with a splash of water or broth, stirring frequently.
Freezing is not recommended for this dish because the rice texture changes and becomes mushy when thawed and reheated. It’s best enjoyed fresh or within a few days of making it.
Building the Perfect Plate
This satisfying rice bowl pairs wonderfully with several complementary dishes:
- Serve with a fresh garden salad for added crunch and freshness.
- Pair with steamed vegetables like garlic butter chicken with broccoli for extra greens on the plate.
- Try alongside easy vegetable soup for a complete Asian-inspired meal.
- Add a side of hot sauce or sriracha for those who like customizable heat.
- Use as a filling for tortillas or lettuce wraps for a fun variation.
- For more rice bowl inspiration, check out my Korean BBQ steak rice bowls or crispy salmon and rice bowl.
FAQs
I recommend using ground turkey or chicken as a leaner alternative. The cooking method remains the same, though you may want to add a bit more oil since these meats are leaner.
Betty’s solution is to add red pepper flakes, diced jalapeños, or a drizzle of sriracha when serving. Start with a small amount and adjust to your preferred heat level.
Many home cooks find success with adding snap peas, carrots, broccoli, or mushrooms. Just add them when you add the bell peppers so they cook through.
Beef Pepper Rice Bowl
Ingredients
Equipment
Method
- Cook jasmine rice by combining 1 cup uncooked rice with 2 cups beef broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
- Add 1 pound ground beef to the skillet. Break apart with a spatula and cook until browned, about 5-7 minutes. Drain excess fat.
- Toss in sliced bell peppers and minced garlic. Stir and cook for an additional 5 minutes until peppers soften.
- Add cooked jasmine rice to the skillet. Pour in 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon black pepper, 1 teaspoon paprika, and salt to taste. Mix well.
- Heat through for 2-3 minutes, stirring occasionally.
- Spoon mixture into bowls and garnish with chopped green onions.
