Ingredients:

  • 1 lb (450g) 93% lean ground beef
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 medium (110g) yellow onion, diced
  • 3 large (500g) red bell peppers, chopped into 1/2-inch pieces
  • 3 cloves (9g) garlic, minced
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes
  • 1 can (8 oz / 227g) tomato sauce
  • 4 cups (950ml) low-sodium beef broth
  • 1 tsp (2g) dried oregano
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) red pepper flakes
  • 2 cups (300g) cooked brown rice
  • 1/4 cup (15g) fresh parsley, chopped
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Heat the olive oil in your pot over medium-high heat.
  2. Add the lean ground beef, breaking it apart with a spoon. Cook until the meat is browned and no longer pink.
  3. Stir in the diced onion and chopped red peppers. Sauté for 5–7 minutes until the onions are translucent and the peppers have softened slightly.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the diced tomatoes (with juice), tomato sauce, and beef broth.
  6. Stir in the oregano, smoked paprika, and red pepper flakes.
  7. Bring the mixture to a gentle boil, then reduce the heat to low.
  8. Cover and simmer for 15–20 minutes, or until the red peppers are tender but not disintegrating.
  9. Stir in the cooked brown rice and let it heat through for 2–3 minutes.
  10. Remove the pot from the heat.
  11. Stir in the fresh parsley and lemon juice to brighten the flavors.
  12. Season with salt and black pepper according to your preference.