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Beef + Pepper Rice Bowls with Cheese

Active Time: 20 minutes
Total Time: 30 minutes
  • Dairy Free
  • Gluten Free
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Why we love it:

Did your grandmother make long simmered, multilayered, rice and beef stuffed peppers? Those are good. This fun to assemble dish is inspired by that but deconstructed and fast enough for a busy Wednesday before soccer practice!


  • 1 cup Basmati Rice (White)
  • 114 cups Water
  • 114 teaspoons Kosher Salt (divided)
  • 2 Tablespoons Extra Virgin Olive Oil (divided)
  • 1 Yellow Onion (small)
  • 2 cups Bell Pepper (Orange, Yellow or Red)
  • 14 teaspoon Black Pepper (freshly ground)
  • 1 pound Ground Beef
  • 2 cloves Garlic (minced)
  • 1 teaspoon Chili Powder
  • 1 teaspoon Ground Cumin
  • 14 teaspoon Cayenne Pepper (optional)
  • 1 15-ounce can Diced Tomatoes
  • 4 ounces Monterey Jack Cheese (or pepper jack, shredded)
  • 1 cup Cilantro (chopped)

Cooking Instructions

  • 1. RICE

    Place the rice, water and ½ teaspoon of salt in a small pot. Bring to a boil and stir well, then turn down to low and tightly cover. Simmer on low for 16 minutes. Turn off the heat and let it sit until serving time.


    Heat 1 Tablespoon olive oil in a 12-inch non-stick skillet over medium-high heat. Add onion and sauté 2 minutes, then add bell peppers, season with a pinch of salt and pepper (reserving some) and sauté until softened, about 5 minutes.

    Transfer pepper mixture to a plate.

  • 3. BEEF

    Heat remaining Tablespoon of olive oil in skillet over medium-high heat. Add in beef and break up with a wooden spoon, season with the rest of the salt and pepper. Continue to cook and break up beef, about 2 minutes more, until almost fully cooked through, then add garlic, chili powder, cumin and cayenne.


    Cook beef through then stir in tomatoes and pepper mixture and warm through, about 1 minute

  • 5. SERVING

    Plate a scoop of rice, top with some of the cheese, and spoon the beef and pepper mixture over top. Garnish with more cheese and cilantro.

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    omit cheese or use your favorite nut or soy cheese
  • PALEO:
    use cauliflower rice instead of real rice, omit the tomatoes and use 1 cup of stock to simmer the meat
  • BEEF:
    use ground chicken or turkey
    if you have tortilla chips, strips or romaine/iceberg lettuce (chop it up) they all taste amazing for crunch
    serving things “not touching” and with tortillas or chips is a good start here. Add steamed broccoli or green beans to get in a vegetable if needed

Prep Ahead & Use It Up

  1. Steam the rice
  2. Cook the beef mixture, it reheats well. Or just stir together the spice blend and set aside
Rate this recipe:
3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5 (3 votes, average: 5.00 out of 5)
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