Peppers, Beef & Macaroni

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (36 ounce) jar pasta sauce (i used prego chunky garden tomato, onion and basil)
• 1 lb ground sirloin
• 8 ounces shell macaroni or 8 ounces elbow macaroni
• 1 large green pepper
• 1 small orange bell pepper (or red or yellow)
• salt, to taste (optional)
• onion powder, to taste (optional)

Recipe

• 1 add water to a large pot, place on stove and turn on high.
• 2 run over to the table and frantically chop up the green and orange peppers into chunks. no need to dice or mince.
• 3 when the water boils, add the shell macaroni.
• 4 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.
• 5 drop ground beef into large frying pan on medium heat.
• 6 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.
• 7 when the macaroni is done, add it to the pasta sauce.
• 8 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.).
• 9 add the beef and peppers to the pasta sauce and macaroni. stir it all together, heat through and serve.