Beef & Vegetable Skillet

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A simple, one-pan meal with ground beef and seasonal vegetables, ideal for those starting a Whole30 reset to avoid stress and cravings. This American-inspired Whole30 recipe, ready in about 25 minutes, pairs ground beef, red bell pepper, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb (450g), 85% lean ground beef
• 1 medium, thinly sliced red bell pepper
• 1 medium, thinly sliced yellow onion
• 2 cloves, minced garlic
• 2 tbsp avocado oil
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp sea salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add 1 lb ground beef and cook, breaking it into small pieces, for 5-7 minutes until browned and cooked through.
2. Step 2: Add 1 medium sliced red bell pepper, 1 medium sliced yellow onion, and 2 minced garlic cloves to the skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
3. Step 3: Stir in 1 tsp paprika, 1/2 tsp cumin, 1/2 tsp sea salt, and 1/4 tsp black pepper. Cook for 1 more minute until fragrant.