Ingrédients pour Peppers Beef Macaroni
- 43 ounces total tomato product for sauce (28 ounces crushed tomatoes, 15 ounces tomato sauce)
- 1 pound lean ground beef
- 1 (16 ounce) package shell macaroni
- 1 green bell pepper, chopped
- 1 orange bell pepper, chopped
- 1/4 teaspoon salt
- Onion Powder
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
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Comment préparer Peppers Beef Macaroni
- Boil a large pot of salted water. Add macaroni and cook according to package directions until al dente. Drain and set aside.
- While the macaroni is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound of lean ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add 1 medium chopped onion to the skillet and cook until softened, about 3-5 minutes.
- Add 1 red bell pepper (chopped), 1 orange bell pepper (chopped), and 1 green bell pepper (chopped) to the skillet. Cook for another 5-7 minutes, until slightly softened.
- Stir in 28 ounces of crushed tomatoes, 15 ounces of tomato sauce, 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Bring the sauce to a simmer, then reduce heat and cook for 10-15 minutes, stirring occasionally, until slightly thickened.
- Stir in the cooked macaroni and 1/2 cup of grated Parmesan cheese. Cook for another 2-3 minutes to heat through and combine flavors.
- Serve immediately and garnish with extra Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
110g
Fat
33g
Carbs
20g
