Monday night dinner dilemmas are a thing of the past with these 20 delicious and healthy ground beef recipes! We’ve gathered quick, family-friendly meals perfect for busy weeknights—from comforting classics to fresh twists. Get ready to transform your ground beef into satisfying dinners that everyone will love. Let’s dive in and make your weeknight cooking easier and more exciting!
Turkey and Beef Blended Meatballs with Hidden Veggies
Finally, after years of trying to sneak vegetables into my family’s meals, I’ve perfected these meatballs that even my pickiest eater devours without suspicion. I started blending turkey and beef during my college days when I was trying to stretch my grocery budget, and now it’s become our go-to weeknight dinner that feels indulgent yet secretly wholesome. There’s something so satisfying about watching my kids happily eat their vegetables without even knowing it!
Ingredients
Ground turkey – 1 lb
Ground beef – 1 lb
Breadcrumbs – ½ cup
Egg – 1 large
Grated zucchini – ½ cup
Grated carrot – ½ cup
Minced onion – ¼ cup
Garlic powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Squeeze excess moisture from the grated zucchini using paper towels or a clean kitchen towel.
3. Combine ground turkey, ground beef, breadcrumbs, egg, grated zucchini, grated carrot, minced onion, garlic powder, salt, and black pepper in a large mixing bowl.
4. Mix all ingredients thoroughly with your hands until just combined, being careful not to overwork the meat.
5. Scoop approximately 2 tablespoons of the meat mixture and roll into 1½-inch balls between your palms.
6. Arrange the meatballs in a single layer on the prepared baking sheet, spacing them about 1 inch apart.
7. Brush each meatball lightly with olive oil using a pastry brush.
8. Bake for 20-25 minutes until the internal temperature reaches 165°F and the exteriors are golden brown.
9. Remove from oven and let rest for 5 minutes before serving.
Getting these meatballs right means achieving that perfect balance between the turkey’s leanness and beef’s richness, creating a surprisingly moist texture that holds together beautifully. The hidden veggies add subtle sweetness and moisture without overpowering the meaty flavor, making them versatile enough for spaghetti, sandwiches, or even as appetizers with dipping sauce.
Healthy Beef and Sweet Potato Hash
Getting dinner on the table during a busy week used to stress me out until I discovered this one-pan wonder. Growing up, my mom always made hash with whatever was in the fridge, and this healthier twist with sweet potatoes has become my family’s new favorite comfort food. It’s the perfect solution for those nights when you want something satisfying but don’t want to spend hours in the kitchen.
Ingredients
- Ground beef – 1 lb
- Sweet potato – 1 large, peeled and diced
- Yellow onion – 1 medium, diced
- Olive oil – 2 tbsp
- Paprika – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Add diced sweet potato to the hot skillet and cook for 8 minutes, stirring occasionally until edges begin to brown.
- Push sweet potatoes to one side of the skillet and add ground beef to the empty space.
- Break up the ground beef with a wooden spoon and cook for 5 minutes until no pink remains.
- Add diced onion to the skillet and cook for 4 minutes until onions become translucent.
- Sprinkle paprika, salt, and black pepper evenly over the entire mixture.
- Stir all ingredients together thoroughly until well combined.
- Reduce heat to medium and continue cooking for 7 minutes, stirring every 2 minutes.
- Press the hash down firmly with your spatula to create a crispy bottom layer.
- Cook for an additional 3 minutes without stirring to develop a golden crust.
- Remove from heat and let rest for 2 minutes before serving.
This hash develops the most wonderful crispy edges while staying tender inside, with the sweet potatoes caramelizing beautifully against the savory beef. The smoky paprika adds depth without overwhelming the natural flavors, making it perfect for topping with a fried egg or stuffing into warm tortillas for breakfast tacos.
Protein-Packed Beef and Lentil Soup
When the chilly autumn air starts creeping in, nothing warms my soul quite like a big pot of this hearty beef and lentil soup. I first discovered this recipe during a particularly blustery November, and now it’s become my go-to comfort food that keeps me full for hours.
Ingredients
- Olive oil – 2 tbsp
- Ground beef – 1 lb
- Yellow onion – 1 medium, diced
- Carrots – 2 medium, chopped
- Garlic – 3 cloves, minced
- Brown lentils – 1 cup
- Beef broth – 6 cups
- Canned diced tomatoes – 14.5 oz
- Dried thyme – 1 tsp
- Bay leaf – 1
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
- Add ground beef and cook for 6-8 minutes, breaking it up with a wooden spoon until no pink remains.
- Add diced onion and chopped carrots, cooking for 5 minutes until onions become translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add brown lentils, beef broth, diced tomatoes with their juices, dried thyme, bay leaf, salt, and black pepper.
- Bring the soup to a boil over high heat, then immediately reduce to a simmer.
- Cover and simmer for 45 minutes, stirring occasionally to prevent sticking.
- Remove the bay leaf after cooking.
- Let the soup rest for 10 minutes off the heat before serving.
Oh, the rich broth becomes wonderfully thick from the lentils, while the beef stays tender against the soft vegetables. I love serving this with crusty bread for dipping, or sometimes I’ll top it with a sprinkle of fresh parsley for a bright contrast to the deep, savory flavors.
Zucchini Noodle Beef Bolognese
Tired of heavy pasta dishes that leave you feeling sluggish? I recently discovered this zucchini noodle beef bolognese when my garden overflowed with summer squash, and it’s become my go-to comfort food that doesn’t weigh me down. The spiralized zucchini creates the perfect vehicle for that rich, meaty sauce we all crave.
Ingredients
Ground beef – 1 lb
Olive oil – 2 tbsp
Onion – 1 medium, diced
Garlic – 3 cloves, minced
Crushed tomatoes – 28 oz can
Tomato paste – 2 tbsp
Dried oregano – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Zucchini – 4 medium
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion and cook for 5 minutes until translucent, stirring occasionally.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Add ground beef and cook for 8 minutes, breaking it up with a spatula until browned.
5. Stir in tomato paste and cook for 2 minutes to deepen the flavor.
6. Pour in crushed tomatoes and add dried oregano, salt, and black pepper.
7. Reduce heat to low, cover, and simmer for 25 minutes to develop flavors.
8. While sauce simmers, spiralize all zucchini into noodles using a spiralizer.
9. Pat zucchini noodles dry with paper towels to remove excess moisture.
10. After 25 minutes, add zucchini noodles directly to the simmering sauce.
11. Cook for 3 minutes, tossing gently, until zucchini is just tender but still has bite.
12. Remove from heat and let rest for 2 minutes before serving.
The zucchini noodles maintain a satisfying al dente texture while soaking up the rich, meaty sauce beautifully. I love topping mine with a sprinkle of fresh basil and serving it in shallow bowls to showcase the vibrant colors – it’s hearty enough to satisfy pasta cravings but light enough for any weeknight.
Lightened-Up Beef and Mushroom Stroganoff
Finally, after years of trying to recreate my grandma’s rich stroganoff without the heavy cream aftermath, I’ve perfected this lighter version that still delivers all the cozy comfort. I actually developed this recipe during a snowy weekend when my traditional version felt too heavy, and now it’s become my go-to weeknight dinner. The secret is in the mushroom broth reduction that creates that luxurious sauce without all the dairy.
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1 medium, diced
– Cremini mushrooms – 1 lb, sliced
– Lean ground beef – 1 lb
– Beef broth – 2 cups
– Greek yogurt – ½ cup
– Egg noodles – 8 oz
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large skillet over medium-high heat until it shimmers.
2. Add diced onion and cook for 4 minutes until translucent, stirring occasionally.
3. Add sliced mushrooms and cook for 8 minutes until they release their liquid and brown slightly.
4. Push vegetables to the side and add ground beef, breaking it up with a spatula.
5. Cook beef for 6 minutes until no pink remains, mixing with vegetables halfway through.
6. Pour in beef broth and bring to a boil, then reduce heat to maintain a simmer.
7. Simmer uncovered for 15 minutes until liquid reduces by half, stirring every 5 minutes.
8. Meanwhile, cook egg noodles according to package directions until al dente (typically 7-9 minutes).
9. Remove skillet from heat and let cool for 2 minutes to prevent yogurt from curdling.
10. Stir in Greek yogurt until fully incorporated into the sauce.
11. Season with salt and pepper, then toss with drained noodles.
12. Serve immediately while hot.
Actually, what makes this stroganoff special is how the tangy Greek yogurt cuts through the rich beef flavor while keeping it light. The mushrooms create this wonderful meaty texture that makes you forget it’s a healthier version, and I love serving it over zucchini noodles for an extra veggie boost on busy nights.
Healthy Korean Beef Bowl with Brown Rice
Busy weeknights call for meals that come together quickly but still deliver big on flavor, which is exactly why this Korean beef bowl has become my go-to. Between work deadlines and my daughter’s soccer practice, I’ve perfected this recipe to be both nourishing and lightning-fast—it’s the kind of meal that makes you feel accomplished even on the most chaotic evenings.
Ingredients
Ground beef – 1 lb
Brown rice – 1 cup
Soy sauce – ¼ cup
Sesame oil – 1 tbsp
Brown sugar – 2 tbsp
Garlic – 3 cloves, minced
Ginger – 1 tsp, grated
Green onions – 3, sliced
Sesame seeds – 1 tsp
Instructions
1. Rinse 1 cup of brown rice under cold water until the water runs clear.
2. Combine the rinsed rice with 2 cups of water in a medium saucepan.
3. Bring the rice and water to a boil over high heat.
4. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 45 minutes.
5. Remove the rice from heat and let it stand covered for 10 minutes to steam.
6. While the rice cooks, heat a large skillet over medium-high heat.
7. Add 1 lb of ground beef to the hot skillet, breaking it apart with a spatula.
8. Cook the beef for 6-8 minutes, stirring occasionally, until it is fully browned and no pink remains.
9. Tip: If there’s excess grease, drain it off for a lighter dish—I usually tilt the skillet and spoon it out.
10. Reduce the heat to medium and add 3 minced garlic cloves and 1 tsp grated ginger to the beef.
11. Cook for 1 minute, stirring constantly, until the garlic is fragrant.
12. In a small bowl, whisk together ¼ cup soy sauce, 1 tbsp sesame oil, and 2 tbsp brown sugar until the sugar dissolves.
13. Pour the sauce mixture over the beef in the skillet.
14. Simmer the beef and sauce for 3-4 minutes, stirring occasionally, until the sauce thickens slightly and coats the beef.
15. Tip: For extra depth, let the beef simmer a minute longer—it helps the flavors meld together beautifully.
16. Fluff the cooked brown rice with a fork.
17. Divide the rice evenly between four bowls.
18. Top each bowl with the saucy beef mixture.
19. Garnish with sliced green onions and a sprinkle of sesame seeds.
20. Tip: For a fresh crunch, add extra green onions right before serving—they brighten up the whole dish.
Glazed with that savory-sweet sauce, the beef stays wonderfully tender against the nutty chew of brown rice, while the green onions add a pop of freshness. I love serving this with a side of quick-pickled cucumbers or wrapping it in lettuce leaves for a low-carb twist—it’s versatile enough to please everyone at the table.
Guilt-Free Beef and Black Bean Tacos
Zesty flavors and wholesome ingredients come together in these guilt-free beef and black bean tacos that have become my family’s Tuesday night staple. I first whipped these up during a busy week when I wanted something satisfying but didn’t want to undo my healthy eating goals—now they’re on regular rotation. The secret is in the lean protein and fiber-packed beans that keep you full without the heavy feeling.
Ingredients
Ground beef (93% lean) – 1 lb
Black beans – 1 can (15 oz), drained
Taco seasoning – 2 tbsp
Corn tortillas – 8
Shredded lettuce – 2 cups
Diced tomatoes – 1 cup
Shredded cheddar cheese – ½ cup
Instructions
1. Place a large skillet over medium-high heat and add the ground beef.
2. Cook the beef for 6-8 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
3. Drain any excess fat from the skillet using a slotted spoon.
4. Add the drained black beans and taco seasoning to the skillet.
5. Stir the mixture continuously for 2 minutes until the beans are heated through and evenly coated with seasoning.
6. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
7. Spoon ¼ cup of the beef and bean mixture into the center of each warm tortilla.
8. Top each taco with ¼ cup shredded lettuce, 2 tablespoons diced tomatoes, and 1 tablespoon shredded cheddar cheese.
Velvety soft tortillas cradle the hearty filling, where the savory beef mingles beautifully with earthy black beans. The crisp lettuce and juicy tomatoes add refreshing contrast that makes each bite perfectly balanced. For a fun twist, try serving these open-faced on a bed of Mexican rice or layer them in a baking dish for quick taco casserole leftovers.
One-Pan Ground Beef and Roasted Veggie Medley
Every time I’m craving something hearty but don’t want to spend hours cleaning up, this one-pan wonder becomes my go-to dinner. It’s the kind of meal that feels both nourishing and effortless, perfect for those busy weeknights when even thinking about multiple pots and pans feels exhausting. I actually started making this after a particularly chaotic day when my toddler decided to ‘help’ with dinner by scattering ingredients across the kitchen—now it’s our family’s favorite rescue recipe!
Ingredients
Ground beef – 1 lb
Potatoes – 2 cups diced
Carrots – 1 cup sliced
Broccoli – 2 cups florets
Olive oil – 2 tbsp
Garlic powder – 1 tsp
Salt – ¾ tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 425°F and place a large baking sheet inside to heat up—this helps create that perfect sear on the beef and veggies.
2. Dice 2 cups of potatoes and slice 1 cup of carrots into uniform pieces to ensure even cooking.
3. In a large bowl, combine potatoes, carrots, and 2 cups of broccoli florets with 2 tablespoons of olive oil, tossing until evenly coated.
4. Spread the vegetable mixture in a single layer on the preheated baking sheet and roast for 15 minutes at 425°F until vegetables begin to soften.
5. While vegetables roast, season 1 pound of ground beef with 1 teaspoon garlic powder, ¾ teaspoon salt, and ½ teaspoon black pepper, mixing gently with your hands to distribute evenly.
6. Remove the baking sheet from the oven and push vegetables to one side, then add the seasoned ground beef to the empty space in small chunks.
7. Return the pan to the oven and bake for 12-15 minutes at 425°F until the beef is fully browned and registers 160°F on a meat thermometer.
8. Remove from oven and use a spatula to break up the beef into smaller pieces while mixing with the roasted vegetables.
9. Let the mixture rest for 3 minutes before serving to allow flavors to meld together. Using a hot baking sheet creates that beautiful caramelization on both the vegetables and beef, making all the difference in flavor. Uniform vegetable sizes prevent some pieces from burning while others remain undercooked—I always check my potato and carrot pieces are roughly the same size. Don’t skip the resting time! Those few minutes let the juices redistribute through the beef and vegetables for maximum tenderness. Ultimately, you’ll love how the crispy-edged potatoes contrast with the tender broccoli and savory beef—it’s the kind of texture harmony that makes every bite interesting. Try serving it over cauliflower rice for a lighter option, or stuff it into warm tortillas for a quick taco night twist that my kids absolutely adore.
Healthy Greek-Style Beef Pita Wraps
Naturally, I find myself craving Mediterranean flavors on busy weeknights when I want something satisfying but don’t want to spend hours in the kitchen. These Greek-style beef pita wraps have become my go-to solution—they’re packed with flavor, come together in under 30 minutes, and always make me feel like I’m enjoying a casual meal at my favorite Greek spot.
Ingredients
Ground beef – 1 lb
Pita bread – 4 pieces
Plain Greek yogurt – ½ cup
Cucumber – 1 medium
Red onion – ¼ cup chopped
Lemon juice – 2 tbsp
Olive oil – 1 tbsp
Dried oregano – 1 tsp
Salt – ¾ tsp
Black pepper – ½ tsp
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. 2. Add 1 pound ground beef to the hot skillet, breaking it apart with a wooden spoon. 3. Cook the beef for 6-8 minutes, stirring occasionally, until no pink remains and it develops browned edges. 4. Stir in 1 teaspoon dried oregano, ¾ teaspoon salt, and ½ teaspoon black pepper until evenly distributed. 5. Remove the skillet from heat and let the beef rest while you prepare the sauce. 6. Grate 1 medium cucumber using the large holes of a box grater into a medium bowl. 7. Squeeze the grated cucumber firmly with your hands over the sink to remove excess liquid—this prevents your sauce from becoming watery. 8. Combine the drained cucumber with ½ cup plain Greek yogurt and 2 tablespoons lemon juice in the bowl. 9. Stir the cucumber-yogurt mixture until completely smooth and well incorporated. 10. Warm 4 pita breads in a dry skillet over medium heat for 30-45 seconds per side until pliable and lightly toasted. 11. Chop ¼ cup red onion into fine pieces for even distribution throughout the wraps. 12. Divide the seasoned beef evenly among the 4 warmed pita breads. 13. Top each pita with 2 tablespoons of the cucumber-yogurt sauce. 14. Sprinkle chopped red onion over the sauce on each wrap. Finally, these wraps deliver the perfect balance of warm, savory beef against the cool, tangy yogurt sauce with that satisfying crunch from fresh vegetables. I love serving them with extra lemon wedges for squeezing over the top, and they’re equally delicious whether you fold them into neat packets or eat them open-faced with a fork.
Beef and Cabbage Stir-Fry with Ginger Garlic Sauce
Whenever I’m craving something hearty yet healthy that comes together in minutes, this beef and cabbage stir-fry is my absolute go-to. I actually first made this on a busy Tuesday when my fridge was nearly empty—just some ground beef and half a cabbage left—and now it’s become a weekly staple in our house.
Ingredients
Ground beef – 1 lb
Green cabbage – 4 cups shredded
Soy sauce – 3 tbsp
Fresh ginger – 1 tbsp minced
Garlic – 2 cloves minced
Vegetable oil – 1 tbsp
Instructions
1. Heat vegetable oil in a large skillet over medium-high heat until it shimmers.
2. Add ground beef to the hot skillet and break it apart with a spatula.
3. Cook beef for 5-7 minutes, stirring occasionally, until no pink remains and it develops browned edges.
4. Add minced garlic and ginger to the skillet and cook for 1 minute until fragrant.
5. Stir in shredded cabbage and cook for 3-4 minutes until it begins to wilt but still has some crunch.
6. Pour soy sauce over the mixture and stir to combine everything evenly.
7. Continue cooking for 2 more minutes until the cabbage is tender-crisp and the sauce coats all ingredients.
8. Remove from heat and let rest for 1 minute before serving.
Crisp-tender cabbage pairs beautifully with the savory beef, while the ginger-garlic sauce adds just enough zing to keep things interesting. I love serving this over steamed rice, but it’s also fantastic wrapped in lettuce cups for a low-carb option—the contrast of warm filling against cool lettuce is absolutely delightful.
Lean Beef and Eggplant Lasagna Roll-Ups
Vividly remembering the first time I attempted traditional lasagna and ended up with a sloppy, layered mess, I knew there had to be a simpler way to enjoy those classic flavors without the fuss. These roll-ups were my happy accident—neater to assemble, easier to portion, and just as delicious. Now they’re my go-to for weeknight dinners that feel special enough for company.
Ingredients
- Lasagna noodles – 8
- Lean ground beef – 1 lb
- Eggplant – 1 medium
- Marinara sauce – 2 cups
- Ricotta cheese – 1 cup
- Mozzarella cheese – 1 cup, shredded
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Garlic – 2 cloves, minced
Instructions
- Preheat your oven to 375°F.
- Bring a large pot of salted water to a rolling boil.
- Add the lasagna noodles and cook for 8 minutes until pliable but still firm.
- Drain the noodles and lay them flat on a baking sheet to prevent sticking.
- Slice the eggplant into ¼-inch thick rounds.
- Brush both sides of the eggplant slices with 1 tablespoon of olive oil.
- Sprinkle the eggplant with ½ teaspoon of salt and ¼ teaspoon of black pepper.
- Heat a skillet over medium-high heat and cook the eggplant for 3-4 minutes per side until golden brown.
- Remove the eggplant from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil and cook the lean ground beef over medium heat for 6-8 minutes until browned.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in 1 cup of marinara sauce and simmer for 2 minutes.
- In a bowl, mix the ricotta cheese with the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper.
- Spread 2 tablespoons of the ricotta mixture evenly over each lasagna noodle.
- Top the ricotta with a layer of cooked eggplant slices.
- Spoon 2 tablespoons of the beef mixture over the eggplant.
- Carefully roll each noodle from one end to the other, creating tight cylinders.
- Pour the remaining 1 cup of marinara sauce into a 9×13 inch baking dish.
- Arrange the roll-ups seam-side down in the baking dish.
- Sprinkle the shredded mozzarella cheese evenly over the roll-ups.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes until the cheese is bubbly and lightly browned.
- Let the roll-ups rest for 5 minutes before serving to set properly.
Finally, these roll-ups deliver the perfect balance—tender noodles wrapped around savory beef and silky eggplant, all hugged by melted cheese. For a fresh twist, I love serving them alongside a simple arugula salad tossed with lemon vinaigrette to cut through the richness.
Healthy Sloppy Joe Lettuce Wraps
My family used to think healthy eating meant sacrificing flavor, until I discovered these game-changing lettuce wraps. Remember those messy sloppy joes from childhood? I’ve transformed them into a light, satisfying meal that even my pickiest eater devours.
Ingredients
- Ground turkey – 1 lb
- Onion – ½ cup, diced
- Tomato sauce – 8 oz can
- Worcestershire sauce – 1 tbsp
- Brown sugar – 1 tbsp
- Yellow mustard – 1 tsp
- Iceberg lettuce – 1 head
Instructions
- Heat a large skillet over medium-high heat until a drop of water sizzles immediately.
- Add 1 lb ground turkey to the hot skillet, breaking it apart with a wooden spoon into small crumbles.
- Cook the turkey for 6-8 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
- Add ½ cup diced onion to the skillet with the turkey and cook for 3-4 minutes until onions become translucent.
- Pour in 8 oz tomato sauce, 1 tbsp Worcestershire sauce, 1 tbsp brown sugar, and 1 tsp yellow mustard.
- Stir all ingredients together until fully combined and the sugar has dissolved completely.
- Reduce heat to low and simmer the mixture uncovered for 10 minutes, stirring every 2-3 minutes to prevent sticking.
- While the mixture simmers, separate 8 large iceberg lettuce leaves from the head, keeping them intact as cups.
- Arrange the lettuce cups on a serving platter in a single layer.
- Remove the skillet from heat and spoon the turkey mixture evenly into each lettuce cup.
Beyond being delicious, these wraps offer the perfect textural contrast between the cool, crisp lettuce and the warm, savory filling. The slight sweetness from the brown sugar balances beautifully with the tangy Worcestershire, creating a flavor profile that satisfies both kids and adults alike. Try serving them with a side of sweet potato fries for a complete meal that feels indulgent yet remains surprisingly light.
Beef and Kale Stuffed Bell Peppers
Craving something hearty yet healthy that doesn’t require a ton of cleanup? These beef and kale stuffed bell peppers have become my go-to weeknight dinner—they’re surprisingly simple to throw together, and my kids actually devour the hidden greens without a single complaint.
Ingredients
Bell peppers – 4 large
Ground beef – 1 lb
Cooked rice – 1 cup
Kale – 2 cups, chopped
Onion – ½ cup, diced
Garlic – 2 cloves, minced
Tomato sauce – 1 cup
Olive oil – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Slice the bell peppers in half lengthwise and remove all seeds and membranes.
3. Brush the inside of each pepper half with olive oil and place them cut-side up in a baking dish.
4. Bake the peppers for 15 minutes to soften them slightly.
5. While the peppers bake, heat a large skillet over medium-high heat.
6. Add the ground beef and cook for 5–7 minutes, breaking it up with a spoon until no pink remains.
7. Drain any excess fat from the skillet.
8. Add the diced onion and minced garlic to the skillet and cook for 3 minutes until fragrant.
9. Stir in the chopped kale and cook for another 2 minutes until wilted.
10. Mix in the cooked rice, tomato sauce, salt, and black pepper until well combined.
11. Remove the peppers from the oven and evenly divide the beef mixture among them.
12. Return the stuffed peppers to the oven and bake for 25 minutes until the peppers are tender and the filling is heated through.
13. Let the peppers rest for 5 minutes before serving. Versatile and satisfying, these peppers offer a wonderful contrast between the tender, slightly sweet bell pepper and the savory, textured filling. I love serving them with a dollop of Greek yogurt or alongside a simple arugula salad for a complete meal that feels both nourishing and indulgent.
Low-Fat Beef and Tomato Basil Soup
Unbelievably, this soup became my go-to comfort food after I accidentally created it while trying to use up leftover ingredients from taco night—now it’s the recipe friends request most often when they’re craving something hearty but healthy.
Ingredients
– Lean ground beef – 1 lb
– Olive oil – 1 tbsp
– Diced tomatoes – 28 oz can
– Low-sodium beef broth – 4 cups
– Fresh basil – ¼ cup chopped
– Garlic – 3 cloves minced
– Onion – 1 medium diced
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large pot over medium-high heat (350°F) for 1 minute until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add minced garlic and cook for 1 minute until fragrant—be careful not to burn it as this will make the soup bitter.
4. Add lean ground beef, breaking it up with a wooden spoon, and cook for 8 minutes until no pink remains.
5. Drain any excess fat from the pot using a spoon—this simple step keeps the soup low-fat without sacrificing flavor.
6. Pour in diced tomatoes with their juices and low-sodium beef broth.
7. Bring the soup to a boil over high heat, then reduce to a simmer (180°F) and cook uncovered for 25 minutes.
8. Stir in chopped fresh basil, salt, and black pepper.
9. Simmer for an additional 5 minutes to let the flavors meld—taste and adjust seasoning if needed, but remember the flavors will continue to develop as it sits.
10. Ladle the soup into bowls and serve immediately.
Just ladled into your favorite bowl, this soup delivers tender beef in a vibrant tomato broth with fresh basil notes that brighten every spoonful. The texture stays satisfyingly chunky yet light, perfect for dunking crusty whole-grain bread or topping with a sprinkle of Parmesan if you’re feeling indulgent.
