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, some of my favs are:
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.