Lean beef picadillo-style, bulked up with zucchini and bell peppers, with portioned rice and spicy tomato sauce.
Ingredients
- 600 g 5% lean ground beef
- 3 grated or finely diced zucchini
- 2 red bell pepper
- 480 g cooked rice
- 600 g crushed tomatoes
- 1 tsp cumin
- 1 tsp smoked paprika
- 40 g green olives
- 1 tbsp apple cider vinegar
Method
- Dry-brown the ground beef, discarding excess fat if necessary.
- Add the zucchini and bell peppers, cook until the liquid evaporates.
- Add the tomatoes, cumin, paprika, vinegar, and olives. Simmer for 15 minutes.
- Serve over portioned cooked rice.
- Excellent reheated: the sauce thickens even more the next day.
Nutrition
Per serving
- Energy
- 437.1 kcal
- Protein
- 36.72 g
- Carbohydrate
- 43.28 g
- Fat
- 10.27 g
- Fibre
- 4.61 g
- Calcium
- 54.01 mg
- Iron
- 1.83 mg
- Magnesium
- 36.75 mg
