Rice is served with a stir-fry of fruit and meat.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 pound ground beef
- 2 red bell peppers, seeded and diced
- 1 bunch green onions, chopped
- 2 cloves garlic, minced
- 6 cups water, or as needed
- 2 (15 ounce) cans diced tomatoes, undrained
- 1 (6 ounce) can tomato paste
- 2 teaspoons Italian seasoning, or more to taste
- salt and ground black pepper to taste
- 2 cups farfalle (bow tie) pasta
- ¾ cup frozen corn
- ¾ cup frozen peas
- 1 (4.5 ounce) can sliced mushrooms, drained
Instructions
- Heat a Dutch oven or stockpot over medium-high heat. Cook and stir beef, red bell peppers, green onions, and garlic in the hot Dutch oven until browned and crumbly, 5 to 10 minutes; drain and discard grease. Add water, diced tomatoes, tomato paste, Italian seasoning, salt, and pepper to ground beef mixture; bring to a boil.
- Stir farfalle pasta into ground beef-tomato mixture; cook for 10 minutes. Add corn, peas, and mushrooms to mixture and continue cooking, stirring occasionally, until pasta is cooked through yet firm to the bite, about 5 more minutes.
Nutrition Facts
| Calories | 188 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 4 g |
| Protein | 12 g |
| Saturated Fat | 3 g |
| Sodium | 370 mg |
| Sugars | 7 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is a good starting place but as written I can only give it a 3 star rating. Originally the only thing I changed is that I added some fresh zucchini to give it more color and nutrition. I kept adding salt but that wasn’t working so I added a dash of Worcestershire and some hot pepper sauce which made it better but it was still lacking in something. I will play around with this more but I definitely think some fresh herbs are in order. That and some shredded parm as a garnish. Thanks for sharing!