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Beefy Red Pepper Pasta

 Beefy Red Pepper Pasta
Chock-full of veggies and gooey with cheese, this hearty one-dish meal will warm the whole family to their toes! Pureed roasted red peppers add zing and color to the sauce. Marge Werner - Broken Arrow, Oklahoma
6 ServingsPrep: 20 min. Cook: 25 min.


  • 1 jar (12 ounces) roasted sweet red peppers, drained
  • 1 pound lean ground beef (90% lean)
  • 1 small onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 3/4 teaspoon salt
  • 8 ounces uncooked ziti or small tube pasta
  • 1-1/2 cups cut fresh green beans
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese


  • Place peppers in a food processor; cover and process until smooth. In
  • a large skillet, cook beef and onion until meat is no longer pink;
  • drain. Stir in the pepper puree, tomatoes, garlic, oregano, basil
  • and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15
  • minutes.
  • Meanwhile, in a Dutch oven, cook pasta according to package
  • directions, adding green beans during the last 5 minutes of cooking.
  • Cook until pasta and green beans are tender; drain. Stir in meat
  • sauce. Sprinkle with cheese; stir until melted. Yield: 6 servings.

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Beefy Red Pepper Pasta (continued)

Nutritional Facts: 1-2/3 cups equals 362 calories, 11 g fat (5 g saturated fat), 53 mg cholesterol, 739 mg sodium, 38 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.