Ground Beef and Colorful Summer Vegetable Skillet
Lean ground beef seared with sweet yellow pepper, earthy kale, carrot, and courgette in a rich tomato sauce. A quick 20-minute whole-food skillet packed with protein and fiber.
Prep
10 min
Cook
12 min
Total
22 min
Makes
1 serving
Created together. Shared with you.
Made by Becky + Lila
Becky created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
12 min
Total
22 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Knife and cutting board
Time saver
To save time on busy weeknights, chop the red onion, carrot, yellow pepper, and courgette ahead of time and keep them stored in an airtight container in the fridge.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Heat a large non-stick frying pan or…
- 01
Heat a large non-stick frying pan or…
Heat a large non-stick frying pan or skillet over medium-high heat (350°F / 175°C).
Tap card to mark done - 02
Add the lean ground beef to the…
Add the lean ground beef to the hot pan, breaking it up with a wooden spoon. Cook for 5 to 6 minutes until browned through with no pink remaining.
Look for: browned through with no pink remaining
Tap card to mark done - 03
Add the olive oil
Add the olive oil, red onion, carrot, yellow pepper, and courgette to the pan with the beef. Stir well and cook over medium heat for 4 to 5 minutes until the vegetables begin to soften.
Look for: the vegetables begin to soften
Tap card to mark done - 04
Stir in the garlic
Stir in the garlic, tomato paste, dried oregano, salt, and black pepper, cooking for 1 minute until fragrant.
Look for: fragrant
Tap card to mark done - 05
Pour in the chopped canned tomatoes and…
Pour in the chopped canned tomatoes and stir to combine all ingredients evenly. Bring to a gentle simmer for 3 minutes until the sauce slightly thickens.
Look for: the sauce slightly thickens
Tap card to mark done - 06
Add the chopped kale to the pan…
Add the chopped kale to the pan and fold it into the hot beef mix. Cook for 2 minutes until the kale is wilted and tender.
Look for: the kale is wilted and tender
Tap card to mark done - 07
Remove from the heat and serve immediately…
Remove from the heat and serve immediately in a wide dinner bowl.
Ready when: everything is assembled and ready to enjoy
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