YOUR SOLIN GENERATED RECIPE
Savory Ground Beef and Rainbow Vegetable Skillet
Lean ground beef seared with vibrant bell peppers and zucchini in a cast iron skillet for a sizzling, nutrient-dense meal seasoned with aromatic garlic and smoked paprika.
INGREDIENTS
8 oz Ground beef (93% lean)
1 cup Zucchini
1 cup Red bell pepper
0.5 cup Yellow onion
1 tsp Extra virgin olive oil
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 extra virgin olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet, breaking it apart with a spatula until browned and fully cooked through.
Remove the beef from the skillet and set it aside on a plate, leaving any remaining fat in the pan.
Add the diced yellow onion and red bell pepper to the skillet, sautéing for 4-5 minutes until the vegetables have softened.
Stir in the sliced zucchini and minced garlic, cooking for an additional 3 minutes until the zucchini is tender-crisp.
Return the cooked beef to the skillet and sprinkle with smoked paprika, sea salt, and black pepper.
Toss all ingredients together for 1 minute to allow the flavors to meld.
Remove from heat and garnish with freshly chopped parsley before serving.