The weather has been so warm and sunny the last few days I am thinking ahead to my garden and all the fresh veggies. Spring break is around the corner too and we might be taking our antibodies to the beach, so eating healthy is feeling important right now.
What you need:
1 lb lean ground beef (ground turkey or bison would work too)
3 bell peppers ( I like to use a colored assortment)
1 small yellow onion
5 cloves of garlic, sliced into thin pieces
1 cup sliced mushrooms
2 cups fresh arugula (could also use spinach or kale but the arugula adds a peppery flavor)
salt and pepper
1 tsp italian seasoning
1 14 oz can of crushed tomatoes (I recommend San Marzano)
Fresh basil, about 10 leaves sliced into ribbons
1/2 cup shredded Italian cheese blend or mozzarella
To begin add about 1 tbsp of olive oil to an oven safe sauté pan and then add in your onion, peppers, and mushrooms. Add a bit of salt and pepper (roughly 1 tsp) and stir occasionally until soft. Next add your ground beef and a tad more salt and pepper (another tsp). Your Italian seasoning and garlic should come next. Crumble the beef and cook through. When the meat has cooked through deglaze the pan with your crushed tomatoes. Add your arugula and 1/2 the basil leaves. Stir to combine, the arugula should wilt rather quickly. Turn off the burner and add your half cup of cheese on top and place under the broiler in your oven for about 3 minutes. Add some more fresh basil to the top.