Sunday afternoon is the perfect time to prep for a busy week ahead. This ground beef veggie skillet makes your life so much easier.
You deserve a healthy lunch that actually tastes good. This vibrant dish is full of color and satisfying protein. It is a fresh start for your busy Monday morning.
Why You’ll Love This Recipe
This recipe is a total lifesaver for busy families. It is packed with lean protein and colorful vegetables. You only need one pan for the whole meal.
It keeps you full and satisfied all afternoon long. Plus, it tastes even better the next day. This is a budget-friendly winner for any home cook.
Simple Method
Making this meal is incredibly simple and fast. You just brown the meat and toss in the veggies. Even beginner cooks will feel like pros in the kitchen.
The whole process takes less than 30 minutes. You spend less time cooking and more time relaxing. It is the ultimate shortcut to healthy eating.
Ingredients You’ll Need
We use mostly pantry staples and fresh, seasonal produce for this dish.
- 1.25 lbs 90% lean ground beef
- 2 large bell peppers, diced
- 1 medium zucchini, sliced into half-moons
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 cups baby spinach
Step-by-Step Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add diced onion and cook for 3 minutes until translucent.
- Add ground beef to the skillet, breaking it apart with a spatula.
- Cook until browned, which takes approximately 6 to 8 minutes.
- Drain excess fat from the pan for a cleaner taste.
- Stir in minced garlic, smoked paprika, garlic powder, salt, and pepper.
- Add diced bell peppers and zucchini to the skillet.
- Sauté for 5 minutes until vegetables are tender-crisp and vibrant.
- Fold in baby spinach and cook for 1 minute until wilted.
- Remove from heat and portion into four airtight containers.
Best Ways to Enjoy It
Serve this over a bed of fluffy white rice. It also tastes great with cauliflower rice for a lighter option. Add a squeeze of fresh lime for extra brightness.
Pack it into your favorite glass containers for easy weekday lunches. Set your table and enjoy a nourishing meal without the stress.
How to Store Leftovers
Store your leftovers in airtight containers for up to four days. This meal is perfect for the fridge. Reheat it in the microwave for two minutes.
It stays moist and flavorful after reheating in the pan. You can also freeze individual portions for a quick emergency dinner. Just thaw in the fridge overnight before heating.
Tips for Best Results
- Use a large skillet so the vegetables do not steam.
- Don’t skip draining the fat for a better texture.
- Cut your zucchini into even half-moons for consistent cooking.
- Prep all your vegetables while the beef is browning.
- Add a pinch of red pepper flakes for a little heat.
- Use lean ground beef to keep the macros balanced.
- Double the batch for a large family gathering.
Ways to Switch It Up
- Swap ground beef for ground turkey or chicken.
- Use yellow summer squash instead of zucchini in July.
- Add a handful of black beans for extra fiber.
- Swap the spices for taco seasoning for a Mexican twist.
Common Questions
Can I use frozen vegetables?
Yes, you can use frozen peppers and onions. Just cook them a few minutes longer to remove moisture. The texture might be slightly softer but still delicious.
Will my kids eat this?
Most kids love the mild flavor of this beef skillet. You can chop the vegetables very small if needed. It is a picky-eater friendly way to serve greens.
I hope this cozy recipe brightens your busy week. Give it a try and enjoy the feeling of being prepared. Happy cooking!
— Lidia
High Protein Meal Prep Ground Beef Veggie Skillet
Ingredients
- 1.25 lbs 90% lean ground beef
- 2 large bell peppers, diced
- 1 medium zucchini , sliced into half-moons
- 1/2 medium yellow onion, diced
- 2 cloves garlic , minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 cups baby spinach
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add diced onion and cook for 3 minutes until translucent.
- Add ground beef to the skillet, breaking it apart with a spatula, and cook until browned, approximately 6 to 8 minutes.
- Drain excess fat from the pan, then stir in minced garlic, smoked paprika, garlic powder, salt, and black pepper.
- Add diced bell peppers and zucchini to the skillet and sauté for 5 minutes until vegetables are tender-crisp.
- Fold in baby spinach and cook for 1 minute until just wilted.
- Remove from heat and portion into four equal-sized airtight containers for meal prep.
