Beef and Pepper Rice Bowl

Ingredients

• 2 tablespoons butter
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 jalapeño, diced
• 1 pound ground beef
• ½ cup soy sauce (low sodium optional)
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 2 teaspoons black pepper
• Optional: Cooked rice, for serving

Instructions

Step 1:
In a large skillet, melt the butter over medium heat.

Step 2:
Add the diced onion, green bell pepper, red bell pepper, and jalapeño to the skillet. Sauté for 4-5 minutes, stirring occasionally, until the vegetables soften and their aroma fills the kitchen.

Step 3:
Add the ground beef to the skillet. Cook until the beef is browned, breaking it apart with a spoon as it cooks. If desired, drain any excess fat for a leaner dish.

Step 4:
Stir in the soy sauce, garlic powder, salt, and black pepper. Mix well to ensure the beef and vegetables are evenly coated in the flavorful sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.

Step 5:
Serve the beef and pepper mixture over cooked rice for a complete and hearty meal. Garnish with additional black pepper or chopped green onions, if desired.

Variations

• Spicy Upgrade: Add a pinch of red pepper flakes or a drizzle of sriracha for an extra kick.
• Vegetarian Option: Swap the ground beef for crumbled tofu or a plant-based meat alternative.
• Protein Alternatives: Use ground chicken, turkey, or pork for a different flavor profile.
• Additional Veggies: Incorporate mushrooms, zucchini, or snap peas for added texture and nutrition.

Cooking Notes

• Use low-sodium soy sauce if you prefer a less salty flavor.
• For a richer taste, try adding a splash of toasted sesame oil during the final steps.
• Adjust the spice level by increasing or decreasing the amount of jalapeño.

Serving Suggestions

This Beef and Pepper Rice Bowl pairs perfectly with steamed white or brown rice, but you can also serve it over quinoa or cauliflower rice for a lighter option. Complete the meal with a side of steamed broccoli or a fresh salad for a balanced dinner.

Tips

• Make-Ahead: Cook the beef and pepper mixture in advance and reheat it when ready to serve. Store it in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze the cooked beef and pepper mixture for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet before serving.
• Leftovers: Use leftovers as a filling for wraps, tacos, or stuffed bell peppers for a creative twist.

Prep Time:

10 minutes

Cooking Time:

15 minutes

Total Time:

25 minutes

Nutritional Information (per serving):

• Calories: 360
• Protein: 24g
• Sodium: 910mg

FAQs

1. Can I use frozen vegetables?
Yes, frozen diced peppers and onions work well in this recipe. Just cook them for a few extra minutes to remove any excess moisture.

2. How can I reduce the sodium content?
Opt for low-sodium soy sauce and reduce the added salt to your taste preference.

3. Can I make this dish spicier?
Absolutely! Add more jalapeños, a pinch of cayenne pepper, or a drizzle of hot sauce to elevate the heat.

4. What other toppings can I add?
Garnish with sliced green onions, sesame seeds, or a fried egg for an extra layer of flavor and texture.

This Beef and Pepper Rice Bowl Recipe is a versatile, flavorful dish that’s perfect for weeknight dinners or meal prep. With its bold flavors and simple preparation, it’s bound to become a favorite in your recipe collection!