YOUR SOLIN GENERATED RECIPE
Savory Ground Beef and Rainbow Vegetable Skillet
Lean ground beef sautéed with vibrant bell peppers and zucchini, seasoned with aromatic garlic and smoked paprika for a smoky, satisfying finish.
INGREDIENTS
8 oz Ground beef (93% lean)
1 tsp Olive oil
0.5 cup Yellow onion
1 cup Bell pepper
1 cup Zucchini
2 cloves Garlic
0.5 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
PREPARATION
Heat the olive oil in a large cast-iron or stainless steel skillet over medium-high heat.
Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon, and cook until fully browned.
Transfer the cooked beef to a plate and set aside, leaving any remaining fat in the skillet.
Add the diced onion and bell peppers to the skillet and sauté for 4-5 minutes until they begin to soften and caramelize.
Stir in the sliced zucchini and minced garlic, cooking for an additional 3 minutes until the zucchini is tender yet still bright.
Return the browned beef to the skillet and sprinkle with smoked paprika, sea salt, and black pepper.
Toss all ingredients together for 1-2 minutes to ensure the flavors are well-combined and the beef is heated through.
Remove from heat and garnish with freshly chopped parsley before serving.