Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 1 pound (454g) lean ground beef (at least 90% lean)
  • 1 medium yellow onion, diced (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced (approx. 1 cup / 150g)
  • 1 green bell pepper, diced (approx. 1 cup / 150g)
  • 1 (14.5 ounce / 411g) can diced tomatoes, undrained
  • 1 cup (240ml) beef broth (low sodium preferred)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup (approx. 100g) frozen peas
  • 1 cup (approx. 100g) frozen corn
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in the skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease (if needed).
  2. Add diced onion to the skillet and cook until softened, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Stir in diced bell peppers and cook for 5 minutes, until slightly softened.
  4. Add diced tomatoes (with their juice), beef broth, oregano, basil, red pepper flakes (if using), salt, and pepper to the skillet. Bring to a simmer.
  5. Reduce heat to low, cover, and simmer for 10 minutes, allowing the flavors to meld.
  6. Stir in frozen peas and corn. Cook until heated through, about 3-5 minutes.
  7. Garnish with fresh parsley and serve hot.