Weeknight Beef and Peppers

Quick-cooking ground beef stir-fried with colorful bell peppers and onions, seasoned simply and served over a fluffy bed of cauliflower rice for a complete and satisfying Whole30 meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $4.27/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Carb
• Low-Sugar
• High-Protein

Tags

• quick

Ingredients

• 1 tablespoon olive oil
• 1.5 pound ground beef (85% lean or higher)
• 1 yellow onion (chopped)
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 1 tablespoon garlic (minced)
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 package cauliflower rice (frozen)
• 0.25 cup fresh parsley (chopped)

Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
2. Add chopped yellow onion, red bell pepper, green bell pepper, and minced garlic to the skillet. Cook, stirring occasionally, until vegetables are tender-crisp, about 7-10 minutes.
3. Stir in dried thyme, smoked paprika, salt, and black pepper. Cook for another 1-2 minutes to allow the flavors to meld.
4. While the beef mixture cooks, prepare the frozen cauliflower rice according to package directions. Season the cauliflower rice with an additional pinch of salt if desired.
5. Serve the beef and pepper mixture immediately over beds of cauliflower rice. Garnish with fresh parsley, if using.

Notes

This dish is great for meal prepping; portion out leftovers into containers for easy lunches during the week.

Nutrition (per serving)

• Calories: 357
• Protein: 32.9 g
• Carbohydrates: 10.5 g
• Fat: 20.6 g
• Fiber: 3.5 g
• Sodium: 501 mg
• Saturated Fat: 7.5 g
• Sugar: 4.5 g
• Cholesterol: 101 mg