Ingredients
Scale
- 1 pound lean ground beef (substitute with ground turkey for a lighter option)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 cup mushrooms, sliced
- 1 can (14.5 oz) diced tomatoes, no salt added
- 2 cups fresh spinach leaves
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup cooked quinoa (or brown rice for a heartier option)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. This reminds me of mornings in our Devon kitchen, where the smell of onions was the sign of something good on the way.
- Add the garlic and cook for another minute until fragrant. Stir in the ground beef, breaking it up with a wooden spoon, and cook until browned.
- Mix in the bell pepper and mushrooms. Cook for about 5 minutes, until the vegetables are softened.
- Pour in the diced tomatoes along with their juices. Stir in the oregano, paprika, salt, and pepper. Let the mixture simmer on low heat for about 15 minutes, allowing the flavors to meld together beautifully.
- Fold in the fresh spinach and let it wilt into the mixture, which should take about 2-3 minutes.
- Serve the beef mixture over a bed of cooked quinoa or brown rice, making sure to spoon some of the flavorful juices over the top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
