Ground Beef Skillet with Buckwheat and Bell Peppers
The ground beef skillet with buckwheat and bell peppers from Spoonsparrow tastes great for the whole family and is ready in just under half an hour.
Ingredients
- 200 g buckwheat
- 2 red bell peppers
- 2 yellow bell peppers
- 4 shallots
- 4 Spring Onions
- 4 tbsp rapeseed oil
- 500 g ground beef
- 5 g parsley (1 handful)
- Salt
- Pepper
Instructions
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1.
Cook buckwheat according to package instructions in boiling water for 15–20 minutes until slightly firm. Drain and set aside.
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2.
Meanwhile, halve the bell peppers, remove seeds, wash, and slice into strips. Peel shallots and trim spring onions; cut both into rings.
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3.
Heat rapeseed oil in a pan. Brown ground beef over medium heat for 8 minutes, breaking it up. Add bell pepper strips and shallots, cooking while stirring occasionally for 10 minutes. Meanwhile, rinse parsley, pat dry, and chop finely.
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4.
Add buckwheat and spring onions to the pan, stir, and warm through. Season the skillet with salt and pepper, serve in bowls, and sprinkle with parsley.
