Healthy Beef and Pepper Rice Bowls (Cheap High Protein Meal Prep)
These healthy beef and pepper rice bowls deliver tender, seasoned beef, crisp peppers, fluffy rice, and roughly 35 grams of protein per bowl, all for less than six dollars a serving. You get real food that tastes genuinely good, stores beautifully in glass containers, and makes you feel like you've actually got your life together on Monday morning.
Equipment
- large skillet or wok
- mixing bowl
- cutting board
Ingredients
- 1 pound lean ground beef (85/15 blend)
- 3 large bell peppers, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (optional)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon sriracha or chili paste (optional)
- 2 cups cooked rice (white or brown)
- 2 tablespoons vegetable oil for cooking
- Salt and pepper to taste
- Green onions and sesame seeds for serving (optional)
Instructions
- Step 1: Cook your rice ahead of time if not already done. While it simmers, prep everything else.
- Step 2: Dice peppers and onion into three-quarter inch pieces, mince garlic and ginger, and set aside.
- Step 3: Whisk together soy sauce, sesame oil, rice vinegar, and sriracha. Taste and adjust seasonings as needed.
- Step 4: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add ground beef in one layer and let sit 2-3 minutes without stirring to create a golden crust. Break up, stir, and cook 4-5 minutes until fully browned. Drain most grease.
- Step 5: Add garlic and ginger to beef and cook for 1 minute, stirring constantly.
- Step 6: Add another half tablespoon oil if needed, then add peppers and onions. Cook 4-5 minutes over medium-high heat, stirring occasionally, until tender but crisp.
- Step 7: Pour sauce over beef and vegetables, stir until coated and glossy. Cook 30 seconds. Taste and season with salt and pepper if needed.
- Step 8: Divide rice among four bowls, top with beef and pepper mixture, drizzle with extra sauce, and garnish with green onions and sesame seeds.
Notes
Store in glass containers in the fridge for up to 5 days. Freezes beautifully for up to 3 months; thaw overnight and reheat gently on stovetop with a splash of soy sauce. Use 85/15 ground beef for better flavor and texture. Day-old rice stir-fries better as grains separate more easily. Can transform into a sheet pan dinner by spreading mixture on a baking sheet and baking at 400 degrees for 10-12 minutes. Make it spicier with red pepper flakes or fresh chilies instead of sriracha.