Ingredients
Scale
- 1.5 lbs 80/20 Ground Beef
- 2 large Zucchinis, diced
- 1 Red Bell Pepper, chopped
- 1 Green Bell Pepper, chopped
- 1/2 Yellow Onion, finely diced
- 3 cloves Garlic, minced
- 2 tbsp Olive Oil
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1 tbsp Chili Powder
- 1 tsp Cumin
- 1/2 tsp Smoked Paprika
- 1 cup Shredded Cheddar Cheese (optional)
- Fresh Cilantro for garnish
Instructions
- Start by washing all your fresh produce. Dice the zucchinis into bite-sized cubes and chop the bell peppers into uniform pieces. Finely mince the onion and garlic. Having everything chopped and ready to go makes the cooking process much faster. Set out four glass meal prep containers on your counter so you can divide the portions easily once the cooking is finished.
- Heat a large skillet over medium-high heat. Add the ground beef and cook until fully browned, breaking it apart with a wooden spoon as it cooks. Once browned, drain the excess grease but leave about a tablespoon for flavor. Add the diced onions and bell peppers to the skillet with the beef. Sauté for about 5 minutes until the onions become translucent. Stir in the garlic, zucchini, and all the spices. Continue cooking for another 7-10 minutes until the zucchini is tender but still has a slight bite.
- Turn off the heat and give everything a final toss to ensure the spices are evenly distributed. Evenly divide the beef and vegetable mixture into your four meal prep containers. If you are using cheese, sprinkle it over the top while the mixture is still hot so it melts slightly. Allow the meals to cool to room temperature before snapping on the lids. Store them in the refrigerator for up to four days.
- Cook Time: 40 minutes