I love a good one-skillet dinner that brings bold flavors together without the fuss. This Beef Pepper Rice Bowl does exactly that, combining savory ground beef with colorful bell peppers and fluffy jasmine rice in one satisfying dish. It reminds me of those evenings when I need something hearty on the table fast, and it always comes through.
Table of Contents
Ingredients for Beef Pepper Rice Bowl
I start with the freshest bell peppers I can find because their natural sweetness really shines in this dish. My go-to is a mix of red and yellow peppers for color, but any variety works well. When selecting ground beef, choose 85% lean for the right balance of flavor and health benefits.
- 1 pound ground beef (85% lean works best)
- 1 tablespoon olive oil
- 1 medium onion, diced (yellow onion works great for mild sweetness)
- 2 bell peppers, any color, sliced into thin strips
- 3 cloves garlic, minced (fresh garlic makes a noticeable difference)
- 1 cup uncooked jasmine rice (rinse it first to remove excess starch)
- 2 cups beef broth (low-sodium gives you better control over salt levels)
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground black pepper
- 1 teaspoon paprika (smoked paprika adds extra depth if you have it)
- Salt to taste
- 2 tablespoons chopped green onions for garnish
Step-by-Step Instructions
Have all your ingredients prepped before you start cooking since this recipe moves quickly once you begin.
Step 1: Combine 1 cup uncooked jasmine rice with 2 cups beef broth in a medium saucepan. Bring the mixture to a rolling boil over high heat, then immediately reduce to low, cover tightly with a lid, and simmer for 15 minutes without lifting the lid. Remove from heat and let it rest covered for 5 minutes before fluffing with a fork. This resting time helps the rice absorb any remaining liquid and prevents mushiness.
Step 2: While the rice cooks, heat 1 tablespoon olive oil in a large 12-inch skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent and slightly golden at the edges. You’ll know they’re ready when they turn soft and fragrant.
Step 3: Add ground beef to the skillet, breaking it apart with your spatula into small crumbles. Cook for 5 to 7 minutes until no pink remains and the beef develops a brown crust. The internal temperature should reach 160°F. Drain excess fat, leaving about 1 tablespoon in the pan for flavor.
Step 4: Toss in sliced bell peppers and cook for 3 minutes until they start to soften. Then add minced garlic and stir for another 1 to 2 minutes until fragrant. Watch the garlic closely since it can burn quickly and turn bitter.
Step 5: Add the cooked jasmine rice to your skillet along with soy sauce, Worcestershire sauce, black pepper, paprika, and salt to taste. Mix thoroughly until everything is evenly distributed and heated through, about 2 to 3 minutes. The rice should look evenly coated with the seasonings.
Step 6: Spoon the mixture into serving bowls and garnish with chopped green onions for a fresh finish.
Perfect Pairings for Your Beef Pepper Rice Bowl
This hearty bowl pairs well with lighter sides that add freshness and texture contrast.
Crisp Garden Salad: A simple mixed greens salad with cucumber and cherry tomatoes cuts through the richness of the beef while adding important vegetables to your meal. Try this fresh garden salad for a light complement.
Steamed Broccoli: The mild flavor of broccoli balances the savory beef nicely, plus you’re adding extra nutrients and fiber to round out the dinner.
Asian-Style Cucumber Salad: Thinly sliced cucumbers tossed with rice vinegar and sesame seeds bring a refreshing, tangy element that complements the soy-based flavors in the bowl.
Roasted Brussels Sprouts: When caramelized in the oven, these bring a nutty, crispy texture that contrasts nicely with the tender rice and beef.
Kimchi or Pickled Vegetables: For those who enjoy bold flavors, fermented vegetables add probiotic benefits and a spicy-tangy kick that elevates the entire meal.
Keep It Fresh and Delicious
Store any leftovers in an airtight container in your refrigerator for up to 3 days. Let the dish cool completely before sealing to prevent excess moisture buildup.
When reheating, add a splash of beef broth or water to the skillet and warm gently over medium-low heat, stirring occasionally. This prevents the rice from drying out and brings back that just-cooked texture. You can also microwave individual portions for 1 to 2 minutes, covered with a damp paper towel.
This dish is versatile beyond the basic bowl format. Try using it as a filling for lettuce wraps, stuffing it into bell peppers for a creative twist, or rolling it into tortillas for quick burritos. If you love ground beef recipes, check out this ground beef and cabbage skillet for another easy weeknight option.
FAQs
Can I use brown rice instead of jasmine rice?
Yes, brown rice works well, but you’ll need to adjust the cooking time to about 40 to 45 minutes and use 2.5 cups of broth instead of 2 cups since brown rice absorbs more liquid.
What other proteins work in this recipe?
Ground turkey, ground chicken, or crumbled tofu make good substitutes. Just adjust cooking times since turkey and chicken cook slightly faster than beef. For more ground turkey ideas, try this ground turkey stir fry.
How can I make this spicier?
Add red pepper flakes while cooking the beef, stir in sriracha with the sauces, or top your finished bowl with sliced jalapeños or your favorite hot sauce for customizable heat.
Beef Pepper Rice Bowl
Ingredients
Equipment
Method
- Combine 1 cup uncooked jasmine rice with 2 cups beef broth in a medium saucepan. Bring to a rolling boil over high heat, then reduce to low, cover tightly with lid, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- While rice cooks, heat 1 tablespoon olive oil in a large 12-inch skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent and slightly golden at the edges.
- Add 1 pound ground beef to the skillet, breaking it apart with a spatula into small crumbles. Cook for 5 to 7 minutes until no pink remains and beef reaches 160°F internal temperature. Drain excess fat, leaving about 1 tablespoon in the pan.
- Add sliced bell peppers and cook for 3 minutes until they start to soften. Add minced garlic and stir for 1 to 2 minutes until fragrant, watching carefully to prevent burning.
- Add cooked jasmine rice to skillet along with soy sauce, Worcestershire sauce, black pepper, paprika, and salt to taste. Mix thoroughly until everything is evenly distributed and heated through, about 2 to 3 minutes.
- Spoon mixture into serving bowls and garnish with chopped green onions.
Notes
