Mediterranean Beef and Vegetable Lettuce Cups
15min
20min
2
320
Chef's Note
For the best texture, make sure to dice the vegetables uniformly so they cook evenly. If you prefer a bit more acidity, serve with extra lemon wedges on the side. The beef mixture can be made ahead and reheated, but assemble the lettuce cups just before serving to keep them crisp.
Tags
Ingredients
8 oz lean ground beef
1 tbsp olive oil
1 medium red bell pepper
1 small zucchini
1/2 medium red onion
2 cloves garlic
1 tsp dried oregano
1/2 tsp ground cumin
1 tbsp lemon juice
1 head butter lettuce
1/2 medium cucumber
1/2 cup cherry tomatoes
Instructions
- 1
Finely dice 1 medium red bell pepper, 1 small zucchini, and 1/2 medium red onion. Mince 2 cloves of garlic.
- 2
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced red onion and cook for 3-4 minutes until softened.
- 3
Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
- 4
Add 8 oz lean ground beef to the skillet, breaking it up with a wooden spoon. Cook for 5-6 minutes until browned.
- 5
Add the diced red bell pepper and zucchini to the skillet. Cook for 3-4 minutes until vegetables begin to soften.
- 6
Season with 1 tsp dried oregano, 1/2 tsp ground cumin, and salt and pepper to taste. Stir to combine.
- 7
Cook the mixture for another 3-4 minutes until vegetables are tender and beef is fully cooked.
- 8
Remove from heat and stir in 1 tbsp lemon juice.
- 9
While the beef mixture cools slightly, wash and separate large leaves from 1 head of butter lettuce. Pat dry with paper towels.
- 10
Dice 1/2 medium cucumber and halve 1/2 cup cherry tomatoes.
- 11
To serve, spoon the beef mixture into lettuce cups and top with diced cucumber and halved cherry tomatoes.
Nutrition Information (per serving)
320
24g
15g
18g
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