Bell Pepper Mushroom and Ground Beef Skillet is an easy and healthy weeknight dinner recipe. Serve over brown rice, quinoa or egg noodles for a family favorite that you can add to the weekly meal rotation.
Sometimes at the end of a long day (especially say one spent with a fussy infant who is teething) when it come to putting dinner on the table, I just throw together whatever I can. I look in the frig and pull out a few ingredients that we happen to have on hand and hope for the best 😉 I figure it out on the fly…sometimes it doesn’t work out so hot and then sometimes, if I am lucky, it is super yummy!! And that was the case with this Bell Pepper Mushroom and Ground Beef Skillet 🙂
I make ground beef skillets a lot, Â some of my favs are:
Asian Ground Beef Skillet
Chipotle Beef and Cherry Tomato Skillet
Cheesy Burger Skillet with Fresh Tomatoes, Broccoli and Rice
They tend to be on the weekly rotation just about every week because they are quick, easy and dependable crowd pleasers! I am always looking for new variations. I am pleased to say that I have come up with a real winner with this Bell Pepper Mushroom and Ground Beef Skillet. I had to share it with you and make sure that I have it available for future reference 😉
Here is your recipe for Bell Pepper Mushroom and Ground Beef Skillet:
- 1 tbsp. extra virgin olive oil
- 1 lb. 93% Lean Ground Beef
- 1 large, sweet, yellow onion, chopped
- 3 cloves garlic, minced or pressed
- 1 package (8 oz.) baby bella mushrooms, sliced
- 1 red bell pepper, ribs and seeds removed, chopped
- 1 green bell pepper, ribs and seeds removed, chopped
- ½ cup dry red wine
- ¼ cup reduced sodium beef broth
- 2 tbsp. balsamic vinegar
- 2 tbsp. worcestershire sauce
- 2 tbsp. fresh basil, chopped
- sea salt and fresh ground pepper, to taste
- Heat olive oil in a large skillet over medium high heat.
- Once hot, add beef and crumble as it is cooking. Continue cooking beef until browned on all sides and no pink remains.
- Add onion and garlic to the pan and cook for approximately 3 minutes or until onion softens and turns translucent.
- Add bell peppers and mushrooms and continue to cook for about 5 minutes or until the peppers soften and the mushrooms release their juices.
- Add wine and deglaze the pan. Cook down for about 2 minutes or until liquid has reduced by half.
- Add beef broth, balsamic vinegar worcestershire sauce, basil, salt and pepper. Stir to combine and bring to a boil. Reduce heat to a simmer and reduce liquid for about 3 minutes to thicken.
- Serve alone or over brown rice, quinoa or egg noodles and a green side such as broccoli or a salad.
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