Spicy One Pot Beef & Veggies + Avocado
3 ozs Extra Lean Ground Beef
1 tbsp Extra Virgin Olive Oil
1/2 Red Bell Pepper (medium, diced)
1/2 Tomato (medium, diced)
1/2 tsp Italian Seasoning
1/8 tsp Red Pepper Flakes
1/2 cup Kale Leaves (finely chopped)
3 tbsps Pitted Kalamata Olives (halved)
1 stalk Green Onion (chopped)
Amount per serving
1Heat a large pan over medium heat. Add the beef to the pan, breaking it up as it browns. Once it is cooked through and no longer pink, drain excess drippings from the pan if necessary.
2Add the oil, peppers, and tomato to the pan with the beef and cook for three to four minutes until the tomatoes start to release their juices.
3Add the Italian seasoning and red pepper flakes and stir to combine. Add the kale leaves and olives and continue to stir until the kale has wilted.
4Continue to cook for five to eight minutes, stirring often, until the red peppers are tender. Divide between plates, top with green onions, and season with additional red pepper flakes if needed. Enjoy!
LeftoversRefrigerate in an airtight container for up to three days.
More FlavorAdd fresh garlic or finish with sea salt.
Serve it WithCauliflower rice and/or a side salad.
Make it Less SpicyOmit red pepper flakes.