ngredients

• 1 tablespoon olive oil
• 1 red bell pepper, deseeded and diced
• 1 pint cherry tomatoes, sliced in half
• 8 ounces baby spinach (small tub)
• 4 garlic cloves, minced
• 2 green onion, thinly sliced, white and green parts separated
• 1 pound ground beef
• ½ teaspoon dried oregano
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons crumbled feta (optional)

Instructions

1. Cook the tomatoes and bell pepper.
   Warm the olive oil in a large pan over medium-high heat. Add the diced bell pepper and halved cherry tomatoes. Sauté for 4 to 5 minutes, stirring occasionally, until the tomatoes soften and release their juices. Stir in the garlic and cook for 1 additional minute.
2. Add the spinach.
   Add the baby spinach along with the white portions of the green onions. The spinach will look bulky at first but will quickly wilt. Cook, stirring, for 2 to 3 minutes until fully wilted. Transfer the vegetables to a plate and set aside.
3. Cook the beef.
   Place the ground beef into the same pan along with the oregano, salt, and black pepper. Break the meat apart with a spatula and cook until fully browned. Drain off any excess grease.
4. Garnish and serve.
   Return the cooked vegetables to the pan and add the green portions of the green onions. Stir everything together until heated through. Finish with crumbled feta on top, if using, and serve warm.

• Boost the flavor: Red pepper flakes, kalamata olives, or sun-dried tomatoes make great additions. This dish also pairs well with hummus or tzatziki on the side.
• Vegetable swaps: Spinach can be replaced with zucchini or kale if that’s what you have available.
• Meal prep friendly: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Allow the food to cool before sealing.
• Freezer option: For freezing, skip the feta. Store the stir fry in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave before serving.