Peppers Beef Macaroni
Satisfy your craving for comfort food with this hearty and flavorful Peppers Beef Macaroni recipe! Tender elbow macaroni is tossed in a rich, savory sauce made with seasoned ground beef, sweet red and green bell peppers, and aromatic garlic and onions. The dish is brought to life with a medley of Italian seasoning, paprika, and a hint of beef broth, creating a deeply satisfying flavor profile. Topped with melted cheddar cheese and a sprinkle of fresh parsley, this one-pot wonder is a perfect weeknight dinner that’s easy to prepare and bursting with vibrant colors and textures. Ready in just under 45 minutes, this family-friendly pasta dish is sure to become a go-to favorite. Whether you’re looking for a comforting dinner idea or a crowd-pleasing recipe, Peppers Beef Macaroni has it all—bold flavors, creamy cheesy goodness, and wholesome ingredients.
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 15-ounce can diced tomatoes, with juice
- 2 tablespoons tomato paste
- 1.5 cups beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large skillet or pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon, about 5-6 minutes. Drain excess fat if necessary.
Add the diced onion and minced garlic to the skillet. Cook until the onion becomes translucent, about 3-4 minutes.
Stir in the diced red and green bell peppers. Cook for another 5 minutes until they begin to soften.
Add the can of diced tomatoes (with their juice), tomato paste, and beef broth to the skillet. Stir to combine.
Season the mixture with Italian seasoning, paprika, salt, and black pepper. Bring the sauce to a gentle simmer and cook for 10-12 minutes, allowing the flavors to meld.
Add the cooked macaroni to the skillet with the sauce and stir until the pasta is fully coated.
Sprinkle the shredded cheddar cheese evenly over the pasta mixture. Cover the skillet for 3-4 minutes, or until the cheese is melted and bubbly.
Remove from heat and garnish with chopped fresh parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1090 mg | 47% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 8.2 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 275 mg | 21% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 793 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
