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One-Pot Unstuffed Pepper Pasta
If you love stuffed peppers, try this deconstructed version! So easy to make and ready in under 30 minutes.
Course
Main Dishes
Cuisine
American
Keyword
One-Pot Unstuffed Pepper Pasta
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
658
kcal
Author
Stacie Vaughan
Equipment
Cutting board
Cheese grater
Dutch oven
Ingredients
1
lb
lean ground beef
2
cups
Ditali pasta
uncooked (or other small pasta like orzo)
2
green peppers
chopped
1
sweet onion
chopped
1
jar
pasta sauce
24oz/650ml jar
½
tsp
garlic powder
1
tsp
Italian seasoning
1
tsp
Worcestershire sauce
2
cups
beef broth
2
cups
cheddar cheese
shredded
2
green onions
chopped, for garnish (optional)
US Customary
-
Metric
Instructions
Add ground beef, onions and green pepper to a Dutch oven over medium high heat. Stir to break up the beef.
Cook for about 3 minutes and then add in the spices and Worcestershire sauce. Continue cooking until beef is browned, about 5 minutes.
Stir in pasta sauce and beef broth. Bring to a boil.
Mix in uncooked pasta and reduce heat to medium. Cook for about 15 minutes, stirring occasionally, until pasta is tender.
Remove from heat and add in shredded cheese. Serve immediately. Garnish with green onions, if desired.
Nutrition
Serving:
1
g
|
Calories:
658
kcal
|
Carbohydrates:
34
g
|
Protein:
52
g
|
Fat:
34
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
13
g
|
Trans Fat:
1
g
|
Cholesterol:
158
mg
|
Sodium:
1082
mg
|
Fiber:
3
g
|
Sugar:
9
g