Pepper and Beef Skillet

Name: Pepper and Beef Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 1
Ingredients: 100 g minced beef; 1 pepper; 1 tomato; 1 onion; 100 g button mushrooms; paprika; salt and freshly ground pepper; thyme

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A quick pepper and beef skillet with tomatoes and mushrooms. Naturally gluten-free, low carb and great for lunch, dinner or meal prep.

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This pepper and beef skillet is your saviour on hectic days: in under 30 minutes you'll have a satisfying, veg-packed meal on the table. Minced beef, colourful peppers, juicy tomatoes and mushrooms simmer together in one pan into an aromatic stew that practically cooks itself. Even better, it tastes just as good reheated for lunch the next day as it does fresh.

Prep10 min

Cook/bake15 min

Total25 min

Servings1

Pepper and Beef Skillet — A quick pepper and beef skillet with tomatoes and mushrooms. Naturally gluten-free, low carb and great for lunch, dinner or meal prep.

Ingredients

Serving

100 g minced beef
1 pepper
1 tomato
1 onion
100 g button mushrooms, or any other mushrooms you like
paprika, to taste
salt and freshly ground pepper, to taste
thyme, to taste

per serving (estimate)310kcalper plate, stays the same

Total for 1 Serving310kcal310 kcal × 1 Serving

The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.

All nutrition values side by side

Nutrient	per serving (estimate)	Total for 1 Serving
Calories	310 kcal	310 kcal
Carbohydrates	14 g	14 g
Protein	28 g	28 g
Fat	14 g	14 g
Fibre	5 g	5 g
of which sugar	9 g	9 g

How this is calculated

Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.

Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.

Sources

Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.

Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.

Instructions

Peel and finely dice the onion. Brown the minced beef with the onion in a non-stick pan over medium heat. Add a splash of water if needed to stop anything catching.
Meanwhile, trim, wash and cut the pepper, tomato and mushrooms into bite-sized pieces.
Add the prepared vegetables to the beef and onion in the pan. Season with paprika, thyme, salt and pepper, and stir everything together well.
Cover with a lid and let the skillet cook over low to medium heat for about 15 minutes, until the vegetables are tender.
Before serving, taste and adjust the seasoning with salt and pepper, then serve straight from the pan.