Ingredients
Scale
- 1 lb lean ground beef (90/10)
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 zucchini, diced
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and pepper to taste
- Juice of ½ lemon
- ¼ cup fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onions and sauté for 2-3 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
- Add ground beef to the skillet, breaking it apart with a wooden spoon. Cook for 5-6 minutes until browned, stirring occasionally. Drain excess fat if needed.
- Stir in bell peppers and zucchini. Add oregano, cumin, smoked paprika, salt, and pepper. Cook for 4-5 minutes until vegetables are tender-crisp.
- Squeeze lemon juice over the mixture and stir well. Garnish with fresh parsley. Serve hot with couscous, rice, or warm pita bread.
Notes
- For extra flavor, use grass-fed ground beef
- Add a pinch of red pepper flakes for heat
- Substitute ground lamb for an authentic Mediterranean twist
- Cook vegetables to your preferred doneness (al dente or softer)
- Store leftovers in an airtight container for up to 3 days
- Freezes well for up to 2 months
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 280 Kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg