Description
This hearty Beef and Pepper Rice Bowl combines the savory flavors of ground beef sautéed with colorful bell peppers, jalapeño, and onions. Seasoned with garlic powder, soy sauce, and spices, it makes for a quick and flavorful meal perfect for any weeknight dinner.
Ingredients
Units
Scale
Protein and Vegetables
- 1 pound ground beef
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeño, diced
Seasonings and Others
- 2 tablespoons butter
- 1/2 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: Place a large pan over medium heat and melt the butter until fully liquefied and warm.
- Sauté Vegetables: Add the diced onion, green bell pepper, red bell pepper, and jalapeño to the pan. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and release their aromas.
- Cook Ground Beef: Add the ground beef to the pan with the sautéed vegetables. Stir and break up the meat, cooking until it is fully browned and the vegetables are tender, about 7-10 minutes.
- Drain Excess Grease: Carefully drain any excess grease from the pan to reduce fat content, then return the mixture back to the heat.
- Season the Mixture: Stir in the soy sauce, garlic powder, salt, and black pepper. Mix thoroughly so all ingredients are evenly coated and the flavors meld together.
- Serve: Serve the beef and pepper mixture hot on its own or over cooked rice as a delicious and satisfying rice bowl. Enjoy immediately.
Notes
- Use low sodium soy sauce to reduce salt content if desired.
- Adjust the jalapeño amount based on your spice tolerance.
- Draining grease helps make the dish leaner and less greasy.
- Can be served over rice or even quinoa for a healthier twist.
- Leftovers can be refrigerated for up to 3 days and reheated easily on the stovetop.
