Whole30 Ground Beef with Bell Peppers
This Whole30 Ground Beef with Bell Peppers recipe is a quick, healthy, and flavor-packed dinner solution that’s perfect for busy weeknights. Featuring nutrient-rich grass-fed ground beef and a vibrant trio of red, yellow, and green bell peppers, this dish delivers both on taste and visual appeal. Infused with the umami goodness of coconut aminos, a hint of tomato paste, and a fragrant mix of garlic, onion, and oregano, every bite is satisfying and wholesome. With just 10 minutes of prep and 20 minutes of cooking time, this paleo-friendly, gluten-free, and dairy-free recipe is an excellent option for meal prep or a nourishing family dinner. Serve it as-is or pair it with cauliflower rice for a complete grain-free meal, and don’t forget the fresh cilantro garnish to elevate the dish even further!
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Recipe Information
Ingredients
- 1 pound grass-fed ground beef
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 1 medium onion
- 2 cloves of garlic
- 3 tablespoons coconut aminos
- 2 tablespoons tomato paste
- 2 tablespoons avocado oil
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon sea salt
- 1 teaspoon dried oregano
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Begin by preparing your ingredients: dice the onion, and slice the red, yellow, and green bell peppers into thin strips. Mince the garlic cloves and set aside.
In a large skillet, heat the avocado oil over medium-high heat.
Once the oil is hot, add the diced onion and sauté for about 2-3 minutes until translucent.
Add the minced garlic to the onion and continue to sauté for another minute until fragrant.
Add the ground beef to the skillet. Use a wooden spoon to break up the beef as it cooks. Cook for about 5-7 minutes until the beef is browned and no longer pink.
Drain any excess fat if needed, and reduce heat to medium.
Stir in the coconut aminos and tomato paste until well combined with the beef mixture.
Add the bell pepper strips, sea salt, ground black pepper, and dried oregano. Stir everything together and allow to cook for another 5-8 minutes, or until the peppers are tender but still crisp.
Taste and adjust seasoning if necessary. Remove from heat.
Serve warm, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 527 mg | 23% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 10.2 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 654 mg | 14% | |
*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.
