Reset Beef & Veggie Skillet

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A hearty one-pan meal with grass-fed beef and seasonal vegetables, designed to reset your palate and energy levels after a Whole30 break. This american-inspired whole30 (whole30) ready in about 30 minutes pairs (grass-fed) ground beef, (diced) bell peppers, (diced) zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 (grass-fed) ground beef
• 2 (diced) bell peppers
• 2 (diced) zucchini
• 1 (diced) onion
• 3 cloves garlic
• 2 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp fresh cilantro

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add diced onion and cook for 3 minutes until softened and translucent.
2. Step 2: Add minced garlic and cook for 1 minute until fragrant, then add ground beef, breaking it into small pieces with a wooden spoon.
3. Step 3: Cook beef for 5 minutes, stirring occasionally, until no longer pink; drain excess fat if needed.
4. Step 4: Stir in diced bell peppers and zucchini, then add remaining 1 tbsp olive oil, sea salt, and black pepper. Cook for 7 minutes, stirring occasionally, until vegetables are tender-crisp and slightly caramelized.
5. Step 5: Remove from heat, stir in chopped cilantro, and let rest for 2 minutes before serving to allow flavors to meld.