Tuesday, August 30, 2016

Ground Beef and Pepper Skillet Supper


Peppers are clearly in season right now (I've picked up 24 in the past 2 weeks from the farm!) so I knew I had to come up with some way to use them. Josh also bought some beef from the farmers market this weekend, so I knew combining them would be a treat. This meal is hearty, super flavorful and packs lots of nutrition. And talk about awesome leftovers - this definitely gets better the longer it sits.


1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook until no longer pink. Drain fat and transfer to a bowl. 



2. Add the remaining tablespoon of oil to the skillet and add the peppers and carrot. Cook for 3-4 minutes, or until softened, then add the garlic and onions. Cook 1 minute longer. 



3. Combine the tamari, Worcestershire, cumin, salt, pepper, sugar, tomato paste and tomato puree in a large bowl. 

4. Add the cooked ground beef back to the skillet and pour the tomato mixture over. Bring to a boil, cover and reduce heat to low; simmer 15 minutes. Finish with fresh parsley. 


5. Adjust seasonings as needed and serve over rice.


Ground Beef and Pepper Skillet Supper
Serves 6

All you need:
2 tablespoons olive oil, divided
1 lb. ground beef
2 yellow bell peppers, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 jalapenos, seeded and diced
1 large carrot, peeled and diced
3 garlic cloves, minced
1 small red onion, diced
1 shallot, diced
1 bunch green onion, thinly sliced
2 tablespoons reduced-sodium tamari (or soy sauce)
2 tablespoons Worcestershire sauce  
1 teaspoon ground cumin
2 teaspoons salt 
1/2 teaspoon pepper
Pinch sugar
1 (6 oz.) can tomato paste
1 (29 oz.) can tomato puree
1/2 bunch Italian parsley, chopped
Brown rice, for serving 

All you do:
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook until no longer pink. Drain fat and transfer to a bowl. 
2. Add the remaining tablespoon of oil to the skillet and add the peppers and carrot. Cook for 3-4 minutes, or until softened, then add the garlic and onions. Cook 1 minute longer. 
3. Combine the tamari, Worcestershire, cumin, salt, pepper, sugar, tomato paste and tomato puree in a large bowl. 
4. Add the cooked ground beef back to the skillet and pour the tomato mixture over. Bring to a boil, cover and reduce heat to low; simmer 15 minutes. Finish with fresh parsley. 
5. Adjust seasonings as needed and serve over rice. 
 

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