Description

This Beef and Pepper Rice Bowl is a flavorful, quick, and easy one-pan meal featuring ground beef sautéed with a colorful mix of bell peppers, jalapeño, and onions, seasoned with garlic powder and soy sauce. Perfect for a satisfying weeknight dinner, it’s served over warm cooked rice for a comforting and hearty dish.

Ingredients

2 tablespoons butter
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 jalapeño, diced
1 pound ground beef
½ cup soy sauce (low sodium, optional)
1 tablespoon garlic powder
1 teaspoon salt
2 teaspoons black pepper
Optional: cooked rice

Cook Mode Prevent your screen from going dark

Instructions

Melt Butter: Melt the butter in a large pan over medium heat, preparing the base to sauté the vegetables and ground beef.
Sauté Vegetables: Add the diced onion, green bell pepper, red bell pepper, and jalapeño to the pan. Cook for about 5 minutes until the vegetables are softened and fragrant.
Cook Ground Beef: Add the ground beef to the pan with the vegetables. Cook until the beef is browned and the vegetables are tender. Once cooked, drain any excess grease from the pan to keep the dish lighter.
Add Seasonings: Stir in the soy sauce, garlic powder, salt, and black pepper. Mix everything well to ensure the flavors are evenly distributed throughout the mixture.
Serve: Spoon the cooked beef and pepper mixture over prepared cooked rice. Serve hot for a delicious and filling meal.

Notes

For a spicier dish, increase the amount of jalapeño or add crushed red pepper flakes.
You can substitute ground turkey or chicken for a leaner protein option.
Use low-sodium soy sauce to reduce salt content if preferred.
To make it gluten-free, ensure the soy sauce is gluten-free or use tamari sauce as a substitute.
Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.