A hearty, colorful one-pan meal made with seasoned ground beef, zucchini, bell peppers, tomatoes, and red onion. Perfect for a quick lunch or dinner.
Ingredients
- 1 lb (450 g) ground beef
- 1 medium zucchini, diced
- 1 red bell pepper, chopped
- 1 yellow/orange bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp tomato paste
- 2 tbsp water or beef broth
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the ground beef and cook for 6–8 minutes, breaking it apart as it browns.
- Add the red onion and garlic. Cook for about 2 minutes.
- Add the zucchini and bell peppers. Stir-fry for 4–5 minutes until they begin to soften.
- Add the tomatoes, tomato paste, paprika, Italian seasoning, cumin, salt, and black pepper.
- Add 2 tablespoons of water or broth and stir everything together.
- Cook for another 5–7 minutes, stirring occasionally, until the vegetables are tender and the beef is fully cooked.
- Taste and adjust seasoning.
- Garnish with fresh parsley and serve hot.
Quick Info
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4
Nutrition Information
Estimated per serving; actual values vary with the beef fat percentage and exact vegetables/oil used.
- Calories: ~380 kcal
- Protein: ~27 g
- Carbohydrates: ~14 g
- Fat: ~25 g
- Fiber: ~4 g
- Sugar: ~7 g
- Sodium: ~500–650 mg
For reference, USDA-derived data lists cooked 85% lean/15% fat ground beef at about 256 calories, 27.7 g protein, and 15.3 g fat per 100 g; the final recipe nutrition depends on the particular beef and other ingredients used.
Tips
- Use 90–93% lean beef for a lighter version.
- Add chili flakes if you like it spicy.
- Serve over rice, quinoa, or couscous for a more filling meal.
- For a low-carb option, serve as-is or with cauliflower rice.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
Q&A
Q: Can I use ground turkey instead of beef?
A: Yes. Ground turkey works very well and gives the dish a lighter flavor.
Q: Can I make this ahead of time?
A: Yes. Cook completely, refrigerate, and reheat in a skillet or microwave.
Q: Can I freeze it?
A: Yes. Cool completely and freeze in an airtight container for up to about 2–3 months.
Q: What vegetables can I substitute?
A: Mushrooms, spinach, broccoli, green beans, or eggplant can be used.
Q: Is this recipe low-carb?
A: Yes, it can fit a low-carb meal plan when served without rice, pasta, bread, or potatoes.
Q: What should I serve with it?
A: Rice, quinoa, couscous, pita bread, or a simple green salad all work well.