Ingredients
Scale
- 1 lb ground beef (or ground turkey as a leaner option)
- 2 tablespoons olive oil or avocado oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chopped bell peppers (any color)
- 1 medium zucchini, diced
- 1 cup fresh spinach, roughly chopped
- 1/2 cup shredded cheddar cheese (optional, can substitute with mozzarella or a dairy-free cheese)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon tomato paste (look for no added sugar)
- 1/4 cup beef or chicken broth (or water, if you’re in a pinch)
- Fresh parsley or cilantro for garnish (optional)
If you’re dairy-free, swapping out the cheese for a sprinkle of nutritional yeast gives a nice cheesy flavor without the dairy. And if you want to keep it vegetarian, firm tofu or tempeh can replace the ground meat, though you might want to increase the oil slightly to keep things moist.
Instructions
- Heat the olive oil in a large skillet over medium heat. This is one of my favorite moments—when the kitchen starts smelling like garlic and onions, I know dinner is on the way.
- Add the chopped onion and sauté for about 3-4 minutes until translucent and slightly golden. Toss in the garlic and cook for another 30 seconds, just until fragrant.
- Increase the heat to medium-high, then add the ground beef. Break it apart with your spatula and cook until browned and no longer pink, about 6-8 minutes. I always make sure to drain any excess fat here if it looks like a lot.
- Mix in the bell peppers, zucchini, and tomato paste. Stir well to combine and cook for about 5 minutes, allowing the veggies to soften but still retain some bite.
- Pour in the broth, sprinkle the smoked paprika, oregano, salt, and pepper. Stir everything together and let it simmer for 3-4 minutes. This step is where the flavors really start to marry beautifully.
- Just before turning off the heat, fold in the chopped spinach and shredded cheese. The spinach wilts quickly, and the cheese melts into a creamy, comforting finish.
- Give the mixture a final stir, then taste and adjust seasoning if needed. If your family is anything like mine, this is when the “Is it ready yet?” chorus starts. I always remind them this part takes love, not speed.
- Serve immediately, garnished with fresh parsley or cilantro if you like. I find these little green flecks make the dish feel special, even on the busiest weeknight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Keto Meals, recipe, cooking, food
