Beefy Potatoes & Peppers (with vegetarian option)

This is the ULTIMATE steak and potatoes recipe.
 
Beefy Potatoes and Peppers
 

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)

2 tbsp of olive oil, divided
- 4 slices of bacon, cooked and chopped (or vegetarian bacon)
- 1.5 cups of frozen peas
salt & pepper

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.

 

 
Serve over noodles and ENJOY! The Family Fresh Meals girls sure did! XO Chef Corey
 
 
Beefy Potatoes and Peppers
 
 
Beefy Potatoes & Peppers (with vegetarian option)
 
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.

Comments

  1. Ooo this looks so yummy :)

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