Ingredients with Measurements:
- 1 lb. ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 zucchinis, chopped
- 2 tomatoes, chopped
- 1 tbsp. tomato paste
- 1 tsp. paprika
- 1 tsp. cumin
- Salt and pepper, to taste
- 1 cup water
- 1 cup cooked rice
Special equipment needed: None
Step-by-step instructions:
1. In a large skillet, cook ground beef over medium-high heat until browned.
2. Add onion and garlic to the skillet and cook until onion is translucent.
3. Add red and green bell peppers, zucchinis, and tomatoes to the skillet and cook for 5 minutes.
4. Stir in tomato paste, paprika, cumin, salt, and pepper.
5. Pour in water and bring to a boil.
6. Reduce heat to low and simmer for 20 minutes.
7. Serve over cooked rice.
30 minutes
Temperature: Medium-high heat
Serving size: 4
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 25g
- Protein: 25g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Zucchinis can be substituted with yellow squash.
Variations:
- Add diced potatoes for a heartier dish.
- Use diced canned tomatoes instead of fresh tomatoes.
- Add a can of black beans for extra protein.
Tips and tricks:
- Make sure to chop all vegetables into similar sizes for even cooking.
- Adjust seasoning to taste.
- Serve with a dollop of sour cream or shredded cheese on top.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove until heated through.
Presentation ideas:
- Serve in a bowl with a sprinkle of fresh parsley on top.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Side salad
- Crusty bread
Troubleshooting advice:
- If the dish is too watery, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure ground beef is cooked to an internal temperature of 160°F.
Food history:
- Capuzet is a traditional dish from the Catalan region of Spain.
Flavor profiles:
- Savory, slightly spicy, and hearty.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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