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
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.