Makes 2 Servings
Macros: 258 Cal, Fat 14g, Carbs 8g, Fibre 3g, Protein 25g
227 grams Extra Lean Ground Beef
1 Red Bell Pepper (medium, diced)
1 Tomato (medium, diced)
1 tsp Italian Seasoning
1/4 tsp Red Pepper Flakes
1 cup Kale Leaves (finely chopped)
1/3 cup Pitted Kalamata Olives (halved)
2 stalks Green Onion (chopped)
Heat a large pan over medium heat. Add the beef to the pan, breaking it up as it browns. Once it is cooked through and no longer pink, drain excess drippings from the pan if necessary.
Add the peppers and tomato to the pan with the beef and cook for three to four minutes until the tomatoes start to release their juices.
Add the Italian seasoning and red pepper flakes and stir to combine. Add the kale leaves and olives and continue to stir until the kale has wilted.
Continue to cook for five to eight minutes, stirring often, until the red peppers are tender. Divide between plates, top with green onions, and season with additional red pepper flakes if needed. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavour: Add fresh garlic or finish with sea salt.
Make it Vegan: Use lentils instead of ground beef.
Serve it With: Cauliflower rice, brown rice, quinoa, and/or a side salad.
Make It Less Spicy: Omit red pepper flakes.