YOUR SOLIN GENERATED RECIPE
Ground Beef and Vegetable Skillet
Sautéed lean ground beef combined with vibrant bell peppers and tender zucchini in a savory, garlic-infused skillet that delivers a satisfyingly crisp texture.
INGREDIENTS
8 oz Ground beef (93% lean)
1 tsp Extra virgin olive oil
0.5 cup Yellow onion
1 cup Red bell pepper
1 cup Zucchini
2 clove Garlic
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Smoked paprika
0.25 tsp Dried oregano
PREPARATION
Heat a large skillet over medium-high heat and add the extra virgin olive oil.
Add the ground beef to the skillet, breaking it into small crumbles with a spatula, and cook until fully browned.
Remove the browned beef from the pan and set it aside on a plate, keeping the remaining juices in the skillet.
Add the diced yellow onion and red bell pepper to the skillet, sautéing for 4-5 minutes until they begin to soften.
Stir in the sliced zucchini and minced garlic, cooking for an additional 3-4 minutes until the zucchini is tender but still holds its shape.
Return the cooked beef to the skillet and season the entire mixture with sea salt, black pepper, smoked paprika, and dried oregano.
Toss everything together for 1-2 minutes until heated through and the flavors are well incorporated, then serve immediately.