Ground beef with roasted peppers and eggplant

Ground beef with roasted peppers and eggplant

Seasoned ground beef and spinach are flash-fried while a medley of colorful bell peppers, eggplant, and tomatoes roasts in the oven. Combine and voila! A fast and healthy dinner. Mix it up by adding your favorite spices and vegetables.

Ground beef with roasted peppers and eggplant

Seasoned ground beef and spinach are flash-fried while a medley of colorful bell peppers, eggplant, and tomatoes roasts in the oven. Combine and voila! A fast and healthy dinner. Mix it up by adding your favorite spices and vegetables.
USMetric
2 servingservings

Ingredients

  • 1 (4 oz.) 1 (120 g) red bell pepper, quartered and seededred bell peppers, quartered and seeded
  • 1 lb 450 g eggplant, cut into 1/2" (1 cm) thick slabs
  • 2 (8 oz.) 2 (230 g) tomato, halvedtomatoes, halved
  • 3 tbsp 3 tbsp olive oil, divided
  • salt and ground black pepper
  • ¾ lb 325 g ground beef or ground chicken
  • 1 1 garlic clove, mincedgarlic cloves, minced
  • 1 tbsp 1 tbsp Italian seasoning or dried oregano
  • 3 oz. (2¾ cups) 85 g (650 ml) baby spinach
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Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Prep the bell pepper, eggplant, and tomatoes and arrange them on a baking sheet. Drizzle with half the olive oil and season with salt and pepper on both sides. Roast for 15 minutes, flip the eggplant slices, and roast for an additional 15 minutes or until the vegetables are lightly browned and the eggplant is soft.
  3. Meanwhile, heat the rest of the olive oil in a large skillet over medium-high heat. Add the meat and garlic and cook, stirring to break up the clumps, until browned. Add Italian seasoning, salt, and pepper.
  4. Add the spinach and cook until the spinach wilts and the meat is cooked through. Season with salt and pepper.
  5. Serve the meat mixture with the roasted vegetables.

About the recipe

This original recipe is part of a collaboration with Pascale Naessens and comes from her book "Pure & Simple". This recipe has been modified to fit our guidelines.

Tips

Serve with a dollop of Greek yogurt, sour cream or mayonnaise, and fresh herbs.

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One comment

  1. Jill Wallentin Team Diet Doctor
    Hello there!
    Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.

    Happy cooking!

    /The recipe team

    P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!

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