Ground Beef and Vegetable Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ground Beef and Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Ground Beef and Vegetable Skillet

Sautéed lean ground beef tossed with colorful bell peppers and zucchini in a savory, garlic-infused skillet for a satisfyingly crisp finish.

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NUTRITION

561kcal
Protein
50.2g
Fat
30.6g
Carbs
26.0g

SERVINGS

1 serving

INGREDIENTS

8 oz 93% lean ground beef

1 tsp avocado oil

0.5 cup yellow onion

1 cup red bell pepper

1 cup zucchini

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

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PREPARATION

  • 1

    Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.

  • 2

    Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon, and cook until browned and no longer pink.

  • 3

    Stir in the diced yellow onion and red bell pepper, sautéing for 4 to 5 minutes until the vegetables begin to soften and the onions become translucent.

  • 4

    Add the diced zucchini, minced garlic, sea salt, black pepper, and smoked paprika to the pan.

  • 5

    Continue to cook for another 3 to 4 minutes, stirring frequently, until the zucchini is tender-crisp and the garlic is fragrant.

  • 6

    Remove the skillet from the heat and serve immediately while hot.

Ground Beef and Vegetable Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ground Beef and Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Ground Beef and Vegetable Skillet

Sautéed lean ground beef tossed with colorful bell peppers and zucchini in a savory, garlic-infused skillet for a satisfyingly crisp finish.

NUTRITION

561kcal
Protein
50.2g
Fat
30.6g
Carbs
26.0g

SERVINGS

1 serving

INGREDIENTS

8 oz 93% lean ground beef

1 tsp avocado oil

0.5 cup yellow onion

1 cup red bell pepper

1 cup zucchini

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

PREPARATION

  • 1

    Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.

  • 2

    Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon, and cook until browned and no longer pink.

  • 3

    Stir in the diced yellow onion and red bell pepper, sautéing for 4 to 5 minutes until the vegetables begin to soften and the onions become translucent.

  • 4

    Add the diced zucchini, minced garlic, sea salt, black pepper, and smoked paprika to the pan.

  • 5

    Continue to cook for another 3 to 4 minutes, stirring frequently, until the zucchini is tender-crisp and the garlic is fragrant.

  • 6

    Remove the skillet from the heat and serve immediately while hot.