Name: Quick & Easy Beef and Pepper Rice Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound ground beef; 2 bell peppers (any color), sliced; 1 onion, sliced; 2 cups cooked rice; 3 tablespoons soy sauce; 2 tablespoons olive oil; Salt and pepper to taste; Optional: green onions for garnish; Optional: sesame seeds

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I cook this meal many weeknights. It works when I have little time and want a warm plate fast. I use things I usually keep on hand. It cleans up easy and keeps well for lunch the next day.

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I call it Quick & Easy Beef and Pepper Rice Bowl in my notes. I swap peppers or soy sauce to match what I have. This dish helped when I needed a quick dinner that still felt like a full meal. I keep it simple and repeat it often.

This recipe makes a simple bowl of beef, peppers, and rice. It tastes savory and a bit sweet from the peppers and soy. People often make it for weeknight dinners, quick lunches, or for feeding a small family. It is not fancy. It is a straight, filling meal that warms the house and fills plates. For a sweeter option try a different weeknight idea like pineapple chicken and rice.

Why make this recipe

Make this dish when you need fast food at home. It cooks in one skillet. It uses plain ingredients and few spices. It is cheap and feeds two to four people well. You can change peppers or use frozen veggies to save time. The mix of beef and soy gives a deep, salty taste. This meal fits many nights and tastes good with leftovers. For a spicier take, see a similar spicy ground beef stir fry.

How to make this recipe

You brown the beef first to lock in flavor. Then add the sliced onions and peppers to soften them. The soy sauce at the end ties the meat and veg together. Expect about 15 to 20 minutes of active work and a few minutes to heat the rice. Stir as you cook so the beef breaks up and the peppers cook evenly. Keep heat medium so the vegetables do not burn and the beef cooks through.

Ingredients

1 pound ground beef, 2 bell peppers (any color) sliced, 1 onion sliced, 2 cups cooked rice, 3 tablespoons soy sauce, 2 tablespoons olive oil, Salt and pepper to taste, Optional: green onions for garnish, sesame seeds

Ground beef gives the bowl its main protein and flavor. Bell peppers add color and a touch of sweet or sharp taste, depending on the type. Onion adds depth and a mild bite. Cooked rice is the base that soaks up the sauce. Soy sauce brings salt and a bit of umami. Olive oil helps the meat and veg cook without sticking. Green onions and sesame seeds add a fresh, final touch.

Directions

In a large skillet, heat olive oil over medium heat. — Heat the pan so the beef sears well.
Add the ground beef and cook until browned, breaking it apart as it cooks. — Break the beef so it cooks evenly and stays bite-size.
Add the sliced onions and bell peppers to the skillet, sautéing until the vegetables are tender. — Cook until peppers soften but still have a little bite.
Pour in the soy sauce and mix well. — The sauce coats the meat and veggies for even flavor.
Season with salt and pepper to taste. — Taste before you add much salt. Soy sauce is already salty.
Serve the beef and pepper mixture over cooked rice. — Warm the rice first so the bowl is hot.
Garnish with green onions and sesame seeds if desired. — The garnish adds a little crunch and color.

How to serve this recipe

Serve this bowl hot from the pan. Put rice in a shallow bowl and spoon the beef and peppers on top. Add green onions and sesame seeds if you want a fresh bite. Serve with a simple side salad or steamed greens to add color. It also pairs with a small soup or pickles for contrast. This meal works for solo dinners, quick family meals, or packed lunches for the next day.

How to store this recipe

Cool the food for about 15 minutes before packing. Put the beef and peppers in an airtight container and the rice in another if you like. Store in the fridge for up to 3 days. To freeze, use a freezer-safe container and keep for 2 to 3 months. Thaw in the fridge overnight before heating. Reheat in a skillet on low so it heats evenly, or use a microwave and stir halfway to avoid cold spots.

Tips to make this recipe

Use medium heat to avoid dried out beef. Do not overcrowd the pan so the meat browns well. If peppers cook too fast, add them later. Taste after you add soy sauce before adding more salt. If the dish is dry, add a splash of water or a little more soy sauce. To lower fat, drain excess oil after browning. For more flavor, brown the meat well and scrape the browned bits from the pan into the sauce. Try not to overcook the rice.

Variation

Swap ground beef for ground turkey or thin sliced steak for a different texture. Use a mix of red and yellow peppers for more color. Add a splash of vinegar or a little sugar to change the sauce taste. If you want more heat, add red pepper flakes or a dash of hot sauce. You can also stir in frozen peas or shredded carrots for more veg. For a very different side, pair it with a canned roasted red pepper soup recipe like that soup.

FAQs

Q: Can I use other rice?

A: Yes. Use white, brown, or leftover rice. Warm it before serving.

Q: Can I make this vegetarian?

A: Use firm tofu or a plant-based ground meat. Cook the same way.

Q: How long to cook peppers?

A: About 5 to 7 minutes over medium heat until tender.

Q: Can I meal prep this?

A: Yes. Store in fridge up to 3 days and reheat before eating.

Q: Is soy sauce needed?

A: It adds flavor, but you can use tamari or coconut aminos.

Conclusion

This bowl is a fast, no-fuss meal you can make many times. It uses simple foods and a short cook time. You can tweak peppers, meat, and sauce to fit what you have. For more ideas and similar takes on beef and peppers, check a full write-up at Beef and Pepper Rice Bowls – Great Grub, Delicious Treats. Another quick version is shown at 30 Minute Beef & Pepper Rice Bowl – Buns In My Oven.