Beefy Potatoes & Peppers (with vegetarian option)

I’m a big fan of pumping up meals with as many veggies as possible. This recipe does just that.The original idea came from the Rachael Ray Show.

Once I saw it, I knew it would be delish AND would be a cinch to make vegetarian friendly for my husband, by simply using some Trader Joe’s Beef-Less Ground Beef and veggie bacon.

Here is what you need:
Serves 4

- 1lb baby potatoes, quartered (I used red, butter and purple potato mix)- 1 small onion, chopped

- 2 small bell peppers, cut into strips
- 1 (12oz) bag dried egg noodles
- 1 (15oz) can tomato sauce
- 1 pound of ground beef (or vegeta

rian crumble. I used Trader Joe’s Beef-Less Ground)

1. In large skillet, heat 1 tbsp of olive oil over a medium/high heat. Cook onion for about 3-4 minutes, until it become soften.
2. Next add beef (or vegetarian crumble) and cook until browned and heated through, about 5-7 minutes. Season well with salt and pepper, and set aside in a bowl.
3. In the same skillet, heat the other 1 tbsp of olive oil  and cook potatoes, COVERED, until they just start to become tender. This should take about 8-10 minutes. Uncover and stir in bacon.
4. Next add bell peppers, and cook until soften, about 8 minutes.

5. In the meantime, bring a large pot of salted water to a boil. Cook egg noodles as directed on package to al dente. Set aside.
6. After peppers are soften,stir in the reserved beef mixture, frozen peas, tomato sauce, and 1 cup of water. Season again with salt and pepper. Simmer until potatoes are tender.

Beefy Potatoes & Peppers (with vegetarian option)

 

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Ingredients

• 1lb baby potatoes, quartered (I used red, butter and purple potato mix)
• 1 small onion, chopped
• 2 small bell peppers, cut into strips
• 1 (12oz) bag dried egg noodles
• 1 (15oz) can tomato sauce
• 1 pound of ground beef (or vegetarian crumble. I used Trader Joe’s Beef-Less Ground)
• 2 tbsp of olive oil, divided
• 4 slices of bacon, cooked and chopped (or vegetarian bacon)
• 1½ cups of frozen peas
• salt & pepper

Instructions

1. In large skillet, heat 1 tbsp of olive oil over a medium/high heat. Cook onion for about 3-4 minutes, until it become soften.
2. Next add beef (or vegetarian crumble) and cook until browned and heated through, about 5-7 minutes. Season well with salt and pepper, and set aside in a bowl.
3. In the same skillet, heat the other 1 tbsp of olive oil and cook potatoes, COVERED, until they just start to become tender. This should take about 8-10 minutes. Uncover and stir in bacon.
4. Next add bell peppers, and cook until soften, about 8 minutes.
5. In the meantime, bring a large pot of salted water to a boil. Cook egg noodles as directed on package to al dente. Set aside.
6. After peppers are soften,stir in the reserved beef mixture, frozen peas, tomato sauce, and 1 cup of water. Season again with salt and pepper. Simmer until potatoes are tender.

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