Peppers Beef Macaroni Recipes

CREAMY PEPPER PASTA WITH STEAK STRIPS

Steps:

• Place a heavy based skillet over a high heat and leave it to get hot.
• Season the steak with salt and rub with 1 tablespoon of the olive oil.
• Add the steak to the hot skillet and sear for 2 minutes on one side before turning and searing for 2 minutes on the other side.
• Remove the steak from the pan and set aside tented with foil.
• Chop the red onion into a small dice and add it to the skillet along with the remaining oil. Cook over a low heat whilst move to the pasta.
• Bring a large pan of water to the boil, then salt generously and add the pasta. Cook until al-dente (usually a minute less than the packet suggests) Set a timer and whilst the pasta is cooking finish the sauce.
• Increase the heat under your onion skillet, add the butter and sliced mushrooms. Cook until the mushrooms have turned golden.
• Add the white wine, stirring well and scrape any bits from the bottom of the pan into the wine.
• Once the wine has reduced by half add the beef broth, cracked black pepper, green peppercorns, crushed garlic clove, mustard and heavy cream . Bring to a simmer then reduce the heat to low.
• Reserve a cup of the pasta cooking water and then drain the pasta.
• Add the pasta to the sauce along with 1/4 cup of the cooking water, place back on a medium/low heat and stir to combine.
• Thinly slice the steak across the grain and then add it to the skillet along with any meat juices that have collected on the plate.
• If needed add a little more pasta cooking water to thin your sauce, stir well and serve immediately with a parsley garnish.

CHEESY BEEF & MACARONI CASSEROLE

Steps:

• Preheat oven to 375°F.
• Cook noodles for ¾ of time according to package. (My noodles said 9 minutes so I cooked them for 6). Drain and rinse under cold water.
• Meanwhile, brown beef, garlic & onion in a frying pan. Drain.
• Combine green peppers, beef, noodles, tomatoes, tomato sauce & paste, basil, salt & pepper, 1 cup of cheddar cheese, 2 tablespoons fresh parsley. Pour into a 9×13 casserole dish.
• Combine remaining cheeses & 1 tablespoon of parsley. Sprinkle on top of casserole. Bake uncovered for 35-40 minutes or until bubbly and cheese is browned!

BEEFY RED PEPPER PASTA

Steps:

• Place peppers in a food processor; cover and process until smooth. In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the pepper puree, tomatoes, garlic, oregano, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, in a Dutch oven, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking. Cook until pasta and green beans are tender; drain. Stir in meat sauce. Sprinkle with cheese; stir until melted.

SKILLET BEEF AND MACARONI

Steps:

• In a large skillet over medium-high heat, cook beef and onion until the meat is no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until macaroni is tender, stirring occasionally, 20-25 minutes. Add more water if needed.

BEEF MACARONI SKILLET

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until macaroni is tender.

PEPPERS, BEEF & MACARONI

Steps:

• Add water to a large pot, place on stove and turn on high.
• Run over to the table and frantically chop up the green and orange peppers into chunks. No need to dice or mince.
• When the water boils, add the shell macaroni.
• Dump the pasta sauce into a large sauce pan (about 3 quarts). Add maybe 1/4 cup of water to the jar, tightly close the lid, shake and empty rest of sauce into the pan. No waste! Heat on medium.
• Drop ground beef into large frying pan on medium heat.
• When the ground beef is about half cooked, pour in the peppers. Stir it all together. At this point, you might also drop in salt (I used sea salt - about 1 teaspoon) and onion powder (I added a lot - maybe 1 tablespoon). I didn't have an onion on hand.
• When the macaroni is done, add it to the pasta sauce.
• When the beef is cooked through and the peppers look a bit limp, drain the grease. (I didn't have the muscles, empty cans or lid for pouring it out, so I just wad up a paper towel, tilt the pan and let the grease collect in the paper towel. It works for me.).
• Add the beef and peppers to the pasta sauce and macaroni. Stir it all together, heat through and serve.

EASY BEEF MACARONI

Steps:

• 1. Place chopped onions, bell peppers, and ground beef in large skillet that has been sprayed with Pam. Cook until ground beef is well done.
• 2. Cook elbow noodles in water for 9 minutes.
• 3. Add both cans of tomato soup to the cooked and drained ground beef. Simmer until the noodles are cooked.
• 4. Drain noodles and add to mix. Stir well.

ELBOWS AND GROUND BEEF

Steps:

• Cook pasta according to package directions. Drain.
• In a Dutch oven, brown ground beef over medium heat. Add chopped onion, and cook until onion is soft. Add green pepper and tomato sauce; cook until pepper is soft.
• Serve sauce over pasta.