Beef and Pepper Rice Bowl is a delicious one dish dinner made with ground beef and bell peppers in a sweet and tangy sauce. Serve over rice for a complete, well-balanced meal.
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Beef and Pepper Rice Bowl is an Asian-inspired recipe made with lean ground beef and plenty of colorful peppers, all coated in a savory, tangy sauce with a hint of heat. A simple stir fry dish served over rice when hectic days call for a complete one-dish dinner fast!
Easy Beef Bowls
Our easy ground Beef and Pepper Rice Bowl recipe is a flavorful fusion of my Korean Beef Bowl with my Egg Roll in a Bowl, but prepared stir fry-style like a deconstructed Stuffed Pepper.
Beef pepper rice bowls make complete, balanced, 20-minute meals featuring plenty of protein, whole grains, and veggies that are loaded with vitamins and fiber (and tons of flavor, too!).
Sweet and tangy with a subtle spicy kick, this ground beef and peppers dish tastes like my favorite Chinese restaurant take-out, but only better!
Why We Love Ground Beef and Bell Pepper Recipes
- Quick and easy to make in a single skillet.
- Uses a handful of simple ingredients.
- Tasty twist on the classic Chinese takeout.
- Delicious, satisfying one-dish dinner that’s picky eater approved.
- Flavorful, family-friendly complete meal; it contains a hearty serving of protein, carbs, and veggies.
Beef and Pepper Rice Bowl Ingredients
- Extra virgin olive oil
- Sweet yellow onion: You can also use yellow onion.
- Green bell pepper
- Red bell pepper
- Yellow bell pepper
- Minced garlic
- Fresh ginger root
- Lean ground beef: Use either 90/10 or 80/20.
- Low-sodium soy sauce
- Hoisin sauce
- Sriracha sauce
- Kosher salt (optional)
- Fresh cracked black pepper (optional)
- Jasmine rice
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Replace The Jasmine Rice: I prepared my ground beef with peppers recipe using Ben’s Ready Rice. If you prefer, you can substitute boil-in-bag rice, Minute rice, or Great Value instant rice. Or, serve your bell pepper ground meat mixture over my Better Than Takeout Fried Rice, instant pot brown rice, or stick of butter rice.
- Pick Your Protein: Feel free to substitute the beef for ground turkey, ground chicken, or ground pork. Want to make it meatless? Use tofu, meatless crumbles, or beans for a vegetarian version.
- Grab A Garnish: Top your bell pepper ground beef mixture with toasted sesame seeds, thinly sliced green onions, or even bean sprouts.
- Cut The Carbs: For a lower carb count, you can stuff your ground been and bell peppers into lettuce wraps, serve it over Cauliflower Fried Rice, or spoon it onto a bed of shredded lettuce.
- Serve It Spicier: If you like your rice bowl a bit more spicy, you can add extra Sriracha, thinly sliced red chilies, or some red pepper flakes.
How to Make Beef and Pepper Rice Bowls
- Sauté: Sauté the onion and bell peppers in hot oil for about 5-7 minutes, or until they begin to soften. Add the garlic and ginger and continue to sauté until fragrant.
- Brown The Beef: Add the ground beef, and cook until the meat is no longer pink. Drain off any excess oil.
- Stir In The Sauce: Stir in the soy sauce, hoisin sauce and sriracha. Add salt and pepper to taste.
- Serve: Heat the rice and serve the beef and peppers on top. Garnish with sesame seeds and sliced green onions. Serve immediately. Enjoy!
Tips For Making The Best Beef Bowls
- Ensure to stir the sautéd vegetables and aromatics often to keep them from burning.
- You can adjust the amount of Sriracha sauce used according to your desired level of heat. I suggest adding only 1-2 teaspoons at first and then tasting the sauce before adding more, as a little of this hot sauce goes a long way.
- If you prefer, you can serve your beef and peppers over lo mein, soba, or rice noodles instead of rice.
How to Store Beef and Pepper Rice Bowl
- To Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To Freeze: You can freeze this dish in a freezer-safe container for up to 3 months.
- To Reheat: Reheat in a skillet or in the microwave. You may want to add some extra sauce to restore the moisture because it tends to dry out the longer you leave it.
More Easy Asian Inspired Recipes
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Beef and Pepper Rice Bowl
Serves — 4
Beef and Pepper Rice Bowl is a delicious one dish dinner made with ground beef and bell peppers in a sweet and tangy sauce. Serve over rice for a complete, well-balanced meal.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ cup finely diced sweet yellow onion You can substitute yellow onion
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- 1 cup diced yellow bell pepper
- 1 tablespoon minced garlic
- 1 teaspoon freshly grated ginger root
- 1 pound lean ground beef 90/10 or 80/20
- ⅓ cup low sodium soy sauce
- ¼ cup hoisin sauce
- 1-2 teaspoons sriracha sauce adjust to how ever spicy you like
- ½ teaspoon kosher salt optional
- ½ teaspoon fresh cracked black pepper optional
- 17.3 ounces (1 pouch) Jasmine rice (I used Uncle Ben’s Ready Rice. You can substitute boil-in-bag rice, Minute rice or Great Value instant rice. You can also use leftover takeout rice)
Garnish
- toasted sesame seeds
- thinly sliced green onions
Instructions
- Add the 2 tablespoons of extra virgin olive oil to a deep sided 10 inch skillet over medium high heat.2 tablespoons extra virgin olive oil
- Once the oil is heated, add the onion, diced green, red and yellow bell peppers, stirring often to keep the vegetables from burning. Saute the vegetables for about 5-7 minutes, or until they begin to soften.½ cup finely diced sweet yellow onion, 1 cup diced green bell pepper, 1 cup diced red bell pepper, 1 cup diced yellow bell pepper
- Add the minced garlic and the freshly grated ginger root, stirring often to keep the garlic from burning. Continue to saute for about another minute, or until the garlic is fragrant.1 tablespoon minced garlic, 1 teaspoon freshly grated ginger root
- Add the ground beef, stirring constantly to break up the ground beef. (You are not wanting large chunks of ground beef, but small pieces) Continue to cook the ground beef until it is cooked through and no longer pink, this will be about another 5-7 minutes. Drain off any excess oil.1 pound lean ground beef
- Lower the heat to medium. Stir in the soy sauce, hoisin sauce and sriracha. Keep stirring often until the sauce and ground beef mixture has thickened, 5 more minutes. Taste the beef and peppers and add the kosher salt and cracked black pepper if needed. Remove the beef and peppers from the heat.⅓ cup low sodium soy sauce, ¼ cup hoisin sauce, 1-2 teaspoons sriracha sauce, ½ teaspoon kosher salt, ½ teaspoon fresh cracked black pepper
- Follow the package instructions for heating the rice. Serve the beef and peppers over the rice. You can garnish with toasted sesame seeds, thinly sliced green onions. Serve immediately. Cover and refrigerate any leftovers for up to 3 days.17.3 ounces (1 pouch) Jasmine rice, thinly sliced green onions, toasted sesame seeds
Jenn’s Notes
Storage:
- To Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To Freeze: You can freeze this dish in a freezer safe container for up to 3 months.
- To Reheat: Reheat in a skillet or in the microwave. You may want to add some extra sauce to restore the moisture because it tends to dry out the longer you leave it.
- Make sure to stir the sautéd vegetables and aromatics often to keep them from burning.
- You can adjust the amount sriracha sauce used according to your desired level of heat. I would suggest adding only 1-2 teaspoons at first and then tasting the sauce before adding more, as a little of this hot sauce goes a long way.
- You can serve your beef and peppers over lo mein, soba, or rice noodles instead of rice if you prefer.
Nutrition Info
Calories: 464kcal | Carbohydrates: 52g | Protein: 31g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 1442mg | Potassium: 792mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1383IU | Vitamin C: 148mg | Calcium: 54mg | Iron: 4mg
i have left over yellow rice, do you think that will be ok to use in this dish?
it was good, but really salty, I’d use less soy next time. I didn’t even add salt with it, just pepper and some chilli powder to the mixture.
I added sour cream after to balance it a little bit.