Better Than Takeout: Homemade Beef and Pepper Rice Bowl

Better Than Takeout: Homemade Beef and Pepper Rice Bowl

Craving something hearty, colorful, and quick to make? This Beef and Pepper Rice Bowl brings together savory ground beef, vibrant bell peppers, and fluffy rice in one satisfying dish. It’s perfect for busy weeknights, meal prep, or when you need a comforting bowl of goodness that won’t weigh you down.

Each bite is filled with bold flavor and balanced nutrition—making it ideal for anyone looking to eat well while still enjoying their food.

Why You’ll Love This Recipe

Quick & Easy: Ready in under 30 minutes
Balanced Meal: Protein, veggies, and carbs in one dish
Flavorful: Seasoned with soy, garlic, and a hint of spice
Customizable: Swap proteins or add veggies to your liking
Meal Prep Friendly: Tastes even better the next day

Ingredients

  • 1 lb lean ground beef (93% lean or higher)
  • 1 red bell pepper, sliced thin
  • 1 green bell pepper, sliced thin
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups cooked brown rice (or cauliflower rice for lower carbs)
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil (optional for flavor)
  • ¼ tsp crushed red pepper flakes (optional for heat)
  • Salt and pepper to taste
  • Optional garnish: green onions, sesame seeds

Instructions

Cook the Ground Beef:

In a large skillet over medium heat, cook the ground beef until browned, breaking it into crumbles. Drain any excess fat if necessary.

Add Aromatics:

Add the chopped onion and garlic to the skillet. Sauté for 2–3 minutes until softened and fragrant.

Stir in Peppers:

Add the sliced bell peppers to the pan and cook for 5–7 minutes until tender but still crisp.

Season the Mixture:

Stir in soy sauce, rice vinegar, sesame oil (if using), and red pepper flakes. Toss everything together and let it simmer for a minute or two so the flavors combine.

Assemble the Bowls:

Divide the cooked rice into 4 bowls and top with the beef and pepper mixture. Garnish with chopped green onions or sesame seeds if desired.

Nutritional Information

  • Calories: ~320
  • Protein: 24g
  • Carbs: 25g
  • Fat: 12g
  • Fiber: 3g
  • Sugar: 4g

Tips for Success

  • Use Lean Beef: This keeps it lighter and reduces saturated fat without losing flavor.
  • Cook Peppers Lightly: Maintain their crunch for added texture and color.
  • Swap the Base: Try quinoa, farro, or cauliflower rice to change things up.
  • Add Greens: Stir in spinach or kale in the last few minutes for added nutrition.
  • Double the Batch: Great for leftovers and makes a perfect lunch!

Why This Recipe Works

This rice bowl strikes a perfect balance between convenience, flavor, and nutrition. The combination of lean beef and colorful veggies creates a complete meal in one pan, with spices and sauces that elevate simple ingredients into something crave-worthy. It’s family-friendly, endlessly flexible, and hits the spot every time.

The Beef and Pepper Rice Bowl is a go-to recipe that proves eating well doesn’t have to mean sacrificing flavor. Whether you’re whipping it up for dinner tonight or packing it for tomorrow’s lunch, this dish will keep you full, fueled, and happy.

Better Than Takeout: Homemade Beef and Pepper Rice Bowl
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Better Than Takeout: Homemade Beef and Pepper Rice Bowl

Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

320

kcal

This Beef and Pepper Rice Bowl is a fast and flavorful one-pan meal featuring lean ground beef, tender bell peppers, savory seasonings, and fluffy rice. It’s a well-balanced dish that’s perfect for busy weeknights or healthy meal prep. With its vibrant colors and satisfying taste, it delivers on both nutrition and comfort — without the extra fuss. Whether you enjoy it fresh or as leftovers, this bowl is a simple yet delicious way to stay on track and enjoy every bite.

Ingredients

  • 1 lb lean ground beef (93% lean or higher)

  • 1 red bell pepper, sliced thin

  • 1 green bell pepper, sliced thin

  • 1 small onion, chopped

  • 2 cloves garlic, minced

  • 2 cups cooked brown rice (or cauliflower rice for lower carbs)

  • 2 tbsp low-sodium soy sauce

  • 1 tbsp rice vinegar

  • 1 tsp sesame oil (optional for flavor)

  • ¼ tsp crushed red pepper flakes (optional for heat)

  • Salt and pepper to taste

  • Optional garnish: green onions, sesame seeds

Instructions

  • Cook the Ground Beef:
    In a large skillet over medium heat, cook the ground beef until browned, breaking it into crumbles. Drain any excess fat if necessary.
  • Add Aromatics:
    Add the chopped onion and garlic to the skillet. Sauté for 2–3 minutes until softened and fragrant.
  • Stir in Peppers:
    Add the sliced bell peppers to the pan and cook for 5–7 minutes until tender but still crisp.
  • Season the Mixture:
    Stir in soy sauce, rice vinegar, sesame oil (if using), and red pepper flakes. Toss everything together and let it simmer for a minute or two so the flavors combine.
  • Assemble the Bowls:
    Divide the cooked rice into 4 bowls and top with the beef and pepper mixture. Garnish with chopped green onions or sesame seeds if desired.

Notes

  • Use Lean Beef: This keeps it lighter and reduces saturated fat without losing flavor.
    Cook Peppers Lightly: Maintain their crunch for added texture and color.
    Swap the Base: Try quinoa, farro, or cauliflower rice to change things up.
    Add Greens: Stir in spinach or kale in the last few minutes for added nutrition.
    Double the Batch: Great for leftovers and makes a perfect lunch!

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