YOUR SOLIN GENERATED RECIPE
Savory Ground Beef and Summer Vegetable Skillet
Sautéed lean ground beef combined with vibrant bell peppers and zucchini in a cast-iron skillet, creating a sizzling and nutrient-dense meal seasoned with aromatic smoked paprika.
INGREDIENTS
8 oz Ground beef (93% lean)
1 tsp Olive oil
1 cup Zucchini
1 cup Red bell pepper
0.5 cup Yellow onion
1 clove 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 skillet over medium-high heat.
Add the ground beef to the skillet, breaking it into small crumbles with a spatula, and cook until browned and no longer pink.
Transfer the cooked beef to a plate and set aside, keeping the remaining fat in the skillet.
Add the diced yellow onion, red bell pepper, and sliced zucchini to the pan, sautéing for 5 to 7 minutes until the vegetables are tender yet still colorful.
Stir in the minced garlic, smoked paprika, sea salt, and black pepper, and cook for 1 minute until the spices are fragrant.
Return the cooked beef to the skillet and toss thoroughly with the vegetables to combine and heat through.
Remove from heat and garnish with freshly chopped parsley before serving warm.