Name: Low-Cal Italian Beef Skillet With Peppers & Onions - Easy, Flavorful, Weeknight-Friendly
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb (450 g) lean ground beef (90–95% lean); 2 bell peppers (any colors), thinly sliced; 1 large yellow onion, thinly sliced; 3 cloves garlic, minced; 2 tbsp tomato paste; 1 tsp Italian seasoning; 1/2 tsp crushed red pepper flakes (optional); 1/2 tsp smoked paprika (optional but great for warmth); 1/2 cup low-sodium beef broth (or water); 1 tbsp olive oil; 2 tbsp red wine vinegar (or balsamic for sweeter notes); Salt and black pepper, to taste; Fresh parsley or basil, chopped, for garnish; Optional: grated Parmesan for topping

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This skillet hits that sweet spot: bold Italian flavors, bright peppers and onions, and a lean, satisfying beef base—all in under 30 minutes. It’s the kind of dish you can throw together on a busy weeknight without sacrificing taste. The sauce is light but punchy, and the vegetables stay crisp-tender for a fresh bite.

Serve it as is, over cauliflower rice, or tucked into lettuce cups. It’s hearty, colorful, and surprisingly low in calories.

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Why This Recipe Works

Lean ground beef gives you protein and savory flavor without extra fat.
Peppers and onions bring natural sweetness and crunch, so you don’t need a heavy sauce.
Tomato paste and Italian seasoning add depth fast, keeping the ingredient list short.
One skillet means easy cooking and even easier cleanup.
Flexible serving options let you keep it low-cal or dress it up for guests.

What You’ll Need

1 lb (450 g) lean ground beef (90–95% lean)
2 bell peppers (any colors), thinly sliced
1 large yellow onion, thinly sliced
3 cloves garlic, minced
2 tbsp tomato paste
1 tsp Italian seasoning
1/2 tsp crushed red pepper flakes (optional)
1/2 tsp smoked paprika (optional but great for warmth)
1/2 cup low-sodium beef broth (or water)
1 tbsp olive oil
2 tbsp red wine vinegar (or balsamic for sweeter notes)
Salt and black pepper, to taste
Fresh parsley or basil, chopped, for garnish
Optional: grated Parmesan for topping

Step-by-Step Instructions

Preheat and prep: Set a large skillet over medium-high heat. Slice the peppers and onion, mince the garlic, and have the tomato paste and spices ready.
Brown the beef: Add the ground beef to the dry skillet.
Cook, breaking it up with a spatula, until no longer pink, about 5–6 minutes. Drain excess fat if needed for a lighter dish.
Season the beef: Stir in Italian seasoning, red pepper flakes, smoked paprika, and a pinch of salt and pepper. Cook 1 minute to toast the spices.
Sauté veggies: Push beef to one side.
Add olive oil to the empty side, then add onions and peppers. Cook 4–5 minutes, stirring occasionally, until crisp-tender. Mix everything together.
Add garlic and tomato paste: Stir in garlic and tomato paste.
Cook 1–2 minutes, letting the paste darken slightly for richer flavor.
Deglaze and simmer: Pour in beef broth and vinegar, scraping up any browned bits. Simmer 3–4 minutes until the sauce thickens and coats the beef and vegetables.
Taste and finish: Adjust salt, pepper, and heat level. Sprinkle with chopped parsley or basil.
Add a light dusting of Parmesan if you like.
Serve: Enjoy on its own, over cauliflower rice or zoodles, or in lettuce cups for a low-cal option. For a treat, spoon over a small portion of polenta or whole-grain pasta.

Storage Instructions

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
Freeze: Portion into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight.
Reheat: Warm gently in a skillet over medium heat with a splash of broth or water, or microwave in 45-second bursts, stirring between intervals.

Why This is Good for You

High in protein: Supports satiety and muscle maintenance without extra calories.
Vegetable-rich: Bell peppers and onions add fiber, vitamin C, and antioxidants.
Lower in fat: Lean beef and modest olive oil keep calories in check while maintaining flavor.
Low-sugar, low-starch sauce: Tomato paste and herbs deliver depth without heavy creams or sweeteners.

What Not to Do

Don’t overcook the peppers and onions. You want crisp-tender, not mushy.
Don’t skip draining excess fat if your beef isn’t very lean—it keeps the dish lighter.
Don’t add too much broth. You’re aiming for a glossy coating, not a soup.
Don’t skimp on seasoning. Salt and acid (vinegar) brighten the whole dish.

Alternatives

Protein swap: Ground turkey or chicken for even fewer calories; sliced flank steak for a classic beef-and-peppers feel.
Veg-forward: Add mushrooms, zucchini, or spinach near the end to boost volume without many calories.
Sauce twist: Use balsamic instead of red wine vinegar for a touch of sweetness, or add a spoon of capers for briny bite.
Spice profile: Sub in oregano and fennel seeds for a sausage-style flavor without the extra fat.
Serve it differently: Spoon into roasted bell pepper halves, or top a baked potato if you’re not counting carbs.

FAQ

How many calories are in a serving?

With lean beef and minimal oil, a typical 1-cup serving lands around 250–300 calories, depending on toppings and sides.

Can I make this dairy-free?

Yes.

Skip the Parmesan and you’re set. Everything else is naturally dairy-free.

Is this gluten-free?

It is, as written. Just confirm your broth and spices are certified gluten-free if you’re sensitive.

Can I meal prep this?

Absolutely.

It reheats well and keeps texture nicely. Store portions with cauliflower rice or greens for grab-and-go lunches.

What if I don’t have tomato paste?

Use a few tablespoons of crushed tomatoes and simmer longer to reduce, or add a bit of marinara and cut back on broth.

How do I make it spicier?

Increase red pepper flakes, add a pinch of cayenne, or stir in Calabrian chili paste to taste.

Wrapping Up

This Low-Cal Italian Beef Skillet With Peppers & Onions is fast, colorful, and full of flavor without weighing you down. It’s flexible, meal-prep friendly, and easy to tweak to your taste.

Keep it simple on a weeknight, or dress it up with fresh herbs and a sprinkle of cheese. Either way, it’s a reliable go-to you’ll want in your regular rotation.