Satiating Beef & Bell Pepper Medley with Coconut Aminos

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A protein-packed, high-volume dish using lean ground beef and colorful bell peppers to prevent hunger pangs during Whole30. This American-inspired beef recipe (high protein), ready in about 18 minutes, pairs Lean ground beef, Red bell peppers, Yellow bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 1, 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

• 8 oz Lean ground beef
• 1, thinly sliced Red bell peppers
• 1, thinly sliced Yellow bell peppers
• 3 tbsp Coconut aminos
• 1/2 tsp Garlic powder
• 1 tbsp Olive oil
• 1/4 tsp Sea salt
• 1 tbsp, chopped Fresh parsley

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Instructions

1. Step 1: Heat olive oil in a large skillet over medium heat until shimmering. Add ground beef, breaking it into small crumbles with a spatula, and cook for 5-6 minutes until no longer pink.
2. Step 2: Stir in sliced bell peppers and cook for 3-4 minutes until peppers are tender-crisp and edges slightly charred.
3. Step 3: Add 3 tbsp coconut aminos, 1/2 tsp garlic powder, and 1/4 tsp sea salt to the skillet. Stir constantly for 1 minute until the sauce bubbles and thickens slightly.
4. Step 4: Remove from heat and stir in 1 tbsp chopped fresh parsley. Let rest for 2 minutes to allow flavors to meld before serving.