Description
This Beef and Pepper Rice Bowl is a quick and flavorful dish featuring sautéed bell peppers, jalapeños, and ground beef seasoned with soy sauce and spices. Perfect for an easy weeknight dinner, it delivers a savory, slightly spicy meal served over a bed of rice.
Ingredients
Meat and Dairy
- 1 pound ground beef
- 2 tablespoons butter
Vegetables
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeño, diced
Seasonings
- ½ cup soy sauce (low sodium, optional)
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 2 teaspoons black pepper
Optional
- Cooked rice, for serving
Instructions
- Heat the pan: Melt the butter in a large pan over medium heat until fully melted and starting to shimmer.
- Sauté vegetables: Add the diced onion, green bell pepper, red bell pepper, and jalapeño to the pan. Cook, stirring occasionally, for about 5 minutes or until the vegetables are softened but still slightly crisp.
- Cook beef: Add the ground beef to the pan with the vegetables. Break it up with a spatula and cook until browned all over and cooked through, about 7-10 minutes. Drain any excess grease from the pan to keep the dish from being too fatty.
- Season: Stir in the soy sauce, garlic powder, salt, and black pepper. Mix everything thoroughly so the beef and vegetables are evenly coated with the flavorful seasonings. Adjust seasoning to taste if desired.
- Serve: Spoon the beef and pepper mixture over bowls of cooked rice while hot and enjoy immediately.
Notes
- For a lower sodium option, use low-sodium soy sauce or reduce the amount used.
- Adjust the amount of jalapeño according to your preferred spice level or substitute with milder peppers.
- Drain excess fat from the ground beef to make the dish lighter and less greasy.
- Serve with steamed vegetables or a side salad for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
