High Protein Beef Pepper Rice Bowl Recipe

This delicious and satisfying Beef Pepper Rice Bowl combines savory ground beef, colorful bell peppers, and fluffy jasmine rice all cooked together in a flavorful broth. I created this recipe during my competition prep days when I needed something that delivered serious protein but didn’t taste like cardboard – and honestly, my teenagers still request it weekly.

When I first made this dish, I was desperately trying to hit my protein goals without eating another plain chicken breast. I needed something that felt like comfort food but packed the nutritional punch I required. This one-pan wonder delivers 28 grams of protein per serving while satisfying those hearty meal cravings. The combination of tender beef, crisp-tender peppers, and perfectly seasoned rice creates a meal that’s both nutritious and genuinely delicious. You’re going to love this one!

Ingredients for Beef Pepper Rice Bowl

I always use 85/15 ground beef for the perfect balance of flavor and leanness – it gives you that rich taste without excessive grease. My go-to brand is organic grass-fed when possible, but any quality ground beef works beautifully.

• 1 pound ground beef (85/15 lean recommended)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 bell peppers (any color), sliced – I prefer using one red and one yellow for color
• 3 cloves garlic, minced
• 1 cup uncooked jasmine rice – In my experience, jasmine rice absorbs the beef broth better than regular white rice
• 2 cups beef broth (low sodium preferred)
• 2 tablespoons soy sauce – I usually use low-sodium soy sauce to control salt levels
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground black pepper
• 1 teaspoon paprika – My preference is smoked paprika for deeper flavor
• Salt to taste
• Chopped green onions for garnish – Pro tip: use both white and green parts for maximum flavor

Step-by-Step Instructions

I recommend reading through all steps before starting – this recipe moves quickly once you begin cooking.

Step 1: In a medium saucepan, combine 1 cup jasmine rice with 2 cups beef broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes before fluffing with a fork. The rice should be tender with individual grains that aren’t mushy.

Step 2: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent and fragrant. Add ground beef, breaking it apart with your spatula as it cooks. Brown for 5-7 minutes until no pink remains, then drain excess fat.

Step 3: Add sliced bell peppers and minced garlic to the beef mixture. Cook for 5 minutes, stirring occasionally, until peppers are crisp-tender but still have slight bite – they should be bright in color and slightly softened.

Step 4: Add the cooked rice, soy sauce, Worcestershire sauce, black pepper, paprika, and salt to taste. Mix thoroughly and heat through for 2-3 minutes, stirring gently to combine all flavors without breaking up the rice grains.

Step 5: Taste and adjust seasoning as needed. Serve hot, garnished with chopped green onions.

What to Serve with Beef Pepper Rice Bowl

This hearty bowl pairs beautifully with fresh, light sides that complement its rich, savory flavors.

Chickpea Beet and Feta Salad: The cool, earthy beets and tangy feta create a Mediterranean contrast that balances the Asian-inspired flavors while adding extra protein and fiber.

Asian Cucumber Salad: Crisp cucumber with rice vinegar dressing cuts through the richness of the beef while adding refreshing texture and complementary Asian flavors.

Steamed Broccoli: Simple steamed broccoli adds fiber and vitamins, plus the mild flavor won’t compete with the bold seasonings in the bowl.

Mixed Green Salad: A simple salad with sesame dressing provides fresh vegetables and helps balance the protein-heavy main dish.

Roasted Asparagus: The slightly bitter, earthy flavor of roasted asparagus complements the umami-rich beef and adds elegant color to your plate.

Storage & Serving Tips

Store leftovers in the refrigerator for up to 3 days in an airtight container. I recommend storing the rice mixture separately from any fresh garnishes to maintain the best texture.

For reheating, add a splash of beef broth or water and heat in the microwave in 30-second intervals, stirring between each interval. You can also reheat in a skillet over medium-low heat, adding liquid as needed to prevent sticking.

This recipe is perfect for meal prep – I often double the batch on Sundays and portion it into containers for quick weekday lunches. Pro tip: you can freeze portions for up to 2 months, though the rice texture may be slightly softer after freezing.

Conclusion

Beef Pepper Rice Bowl

A delicious high-protein one-pan meal with savory ground beef, colorful bell peppers, and fluffy jasmine rice cooked in beef broth

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground beef 85/15 lean recommended
• 1 tablespoon olive oil
• 1 medium onion diced
• 2 bell peppers any color, sliced
• 3 cloves garlic minced
• 1 cup jasmine rice uncooked
• 2 cups beef broth low sodium preferred
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• salt to taste
• green onions chopped, for garnish

Equipment

• Medium saucepan
• Large skillet
• Spatula

Method

 

1. In a medium saucepan, combine 1 cup jasmine rice with 2 cups beef broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes before fluffing with a fork. The rice should be tender with individual grains that aren’t mushy.
2. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent and fragrant. Add ground beef, breaking it apart with your spatula as it cooks. Brown for 5-7 minutes until no pink remains, then drain excess fat.
3. Add sliced bell peppers and minced garlic to the beef mixture. Cook for 5 minutes, stirring occasionally, until peppers are crisp-tender but still have slight bite – they should be bright in color and slightly softened.
4. Add the cooked rice, soy sauce, Worcestershire sauce, black pepper, paprika, and salt to taste. Mix thoroughly and heat through for 2-3 minutes, stirring gently to combine all flavors without breaking up the rice grains.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped green onions.

Notes

Store leftovers in refrigerator for up to 3 days. Can be frozen for up to 2 months. Great for meal prep – double the batch for easy weekday meals.