Description
A bold, flavorful, and quick one-pan dish that combines spicy jalapeño popper flavors with fresh Mediterranean ingredients. Perfect for meal prep or a fast weeknight dinner!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 red bell pepper (deseeded and diced)
- 1 pint cherry tomatoes (halved)
- 8 ounces baby spinach
- 4 garlic cloves (minced)
- 2 green onions (thinly sliced, white and green parts separated)
- 1 pound ground beef
- ½ teaspoon dried oregano
- Kosher salt & black pepper (to taste)
- 2 tablespoons crumbled feta (optional)
Instructions
Sauté the Vegetables
- Heat olive oil in a large skillet over medium-high heat.
- Add bell pepper and cherry tomatoes. Cook for 4-5 minutes until the tomatoes start to blister.
- Stir in garlic and cook for 1 more minute.
Wilt the Spinach
- Add baby spinach and the white parts of the green onion.
- Stir for 2-3 minutes until the spinach wilts.
- Transfer the veggies to a plate.
Cook the Beef
- In the same skillet, add ground beef, oregano, salt, and black pepper.
- Break the meat apart with a spatula and cook until browned.
- Drain any excess grease if needed.
- Combine & Serve
Return the cooked vegetables to the pan and stir everything together.
Add the green parts of the green onion and mix until heated through.
Garnish with crumbled feta (optional) before serving.
Notes
Add More Flavor – Mix in red pepper flakes, kalamata olives, or sun-dried tomatoes for extra depth.
Customize the Veggies – Swap spinach for zucchini or kale based on what you have.
Perfect for Meal Prep – Stays fresh for 4 days in the fridge or 3 months in the freezer (skip the feta before freezing).
Serve It Your Way – Enjoy with rice, pita, or as a low-carb lettuce wrap!
- Prep Time: 10 minutes
- Cook Time: 20 mins
- Category: Main Dish
- Cuisine: Fusion (Mediterranean with a spicy twist)
Nutrition
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg