Beef and Pepper Rice Bowl

1 lb ground beef: Ground turkey or chicken also works if you’re looking for a lighter option.
1 red bell pepper diced: Adds sweetness and a pop of color.
1 green bell pepper diced: Balances the red with its slightly bitter flavor.
1 small onion diced: Because onions make everything better.
3 cups cooked white or brown rice: Use what you have; even cauliflower rice works!
¼ cup soy sauce: For that salty umami goodness.
2 tbsp hoisin sauce: Adds a hint of sweetness and depth.
1 tbsp sesame oil: This gives it a nutty aromatic flavor.
1 tsp garlic powder: Garlic lovers you can’t skip this!
½ tsp ground ginger: For a subtle zing that takes it up a notch.

Heat a large skillet over medium-high heat. Add the ground beef and break it apart as it cooks. I like to use a wooden spoon for this because it makes me feel like a chef, even if my kitchen’s a mess. Once the beef is browned and no pink remains, drain any excess grease and set it aside.

In the same skillet, add your sesame oil, diced onion, and bell peppers. Cook for about 3-5 minutes, or until the veggies start to soften. The aroma at this point? Amazing! You’ll feel like you’re in a stir-fry commercial.

Return the cooked ground beef to the skillet. Stir in the soy sauce, hoisin sauce, garlic powder, and ground ginger. Let everything simmer for 2-3 minutes so the flavors can meld together like old friends catching up.

Toss in your cooked rice and stir until everything is well combined. Pro tip: If your rice is cold from the fridge, microwave it for a minute before adding it to the skillet. Trust me, it’ll mix much easier.

Scoop your Beef and Pepper Rice Bowl into serving dishes and, if you’re feeling fancy, sprinkle some sesame seeds or chopped green onions on top. Grab a fork and dig in while it’s hot!