Low Fat Ground Beef with Bell Peppers
Looking for a healthy, flavorful twist on classic comfort food? This Low Fat Ground Beef with Bell Peppers recipe is a quick and nutritious one-pan wonder that’s perfect for busy weeknights. Featuring lean ground beef, three colorful bell peppers, aromatic garlic and onions, and a splash of low sodium soy sauce for a savory kick, this dish is both light and satisfying. With a prep time of just 15 minutes and adaptable serving options, it’s ideal for those seeking a protein-packed meal without sacrificing taste. Enhanced with dried oregano and fresh parsley for a touch of herbaceous brightness, this vibrant skillet recipe is gluten-free and pairs beautifully with steamed rice or a fresh green salad. Healthy eating never looked so delicious!
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Recipe Information
Ingredients
- 500 grams lean ground beef
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large yellow bell pepper
- 1 medium onion
- 3 units garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons low sodium soy sauce
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley
Instructions
Begin by preparing your vegetables. Remove the seeds and core from the red, green, and yellow bell peppers, then slice them into thin strips.
Peel and finely chop the onion. Mince the garlic cloves.
Heat the olive oil in a large non-stick skillet over medium heat.
Once the oil is hot, add the onions and garlic to the skillet. Sauté them until the onions become translucent, about 3-4 minutes.
Add the lean ground beef to the skillet. Cook, breaking it apart with a spatula, until it is no longer pink, about 5-7 minutes. Drain any excess fat if needed.
Stir in the sliced bell peppers. Continue to cook for another 5 minutes, allowing the peppers to soften.
Season with salt, black pepper, and dried oregano. Pour in the low sodium soy sauce, mixing everything thoroughly to ensure the beef and vegetables are well coated.
Cook for an additional 3-4 minutes, stirring occasionally, until the peppers are tender but still crisp.
Remove the skillet from heat, and stir in the freshly chopped parsley for added freshness and flavor.
Serve hot. This can be enjoyed on its own or paired with a side of steamed rice or a green salad.
Nutrition Facts
Calories |
1140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 3874 mg | 168% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 16.9 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1634 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
