Elbow with Beef

Choose peppers that have deep vivid colors, taut skin, and that are free of soft spots, blemishes and dark areas. Their stems should be green and fresh looking. Peppers should be firm enough so that they will only yield slightly to a small amount of pressure. Avoid those that have signs of decay including injuries to the skin or water soaked areas. The shape of the pepper does not generally affect the quality, but may not be suitable for some recipes.  Peppers are available throughout the year, but are best in the summer and early fall.

Unwashed bell peppers stored in the vegetable compartment of the refrigerator will keep for approximately 7 to 10 days. .Because bell peppers need to stay well hydrated and are very sensitive to moisture loss, place a damp cloth or paper towel in the vegetable compartment to help the peppers retain their moisture. Do not cut out the bell pepper stem prior to storage in the refrigerator. Bell peppers are especially sensitive to moisture loss through this stem portion and are more susceptible to chilling injury if the stem is removed. Bell peppers can be frozen.

Research Source: WH Foods
 

We love pasta around here. I know you will love this quick and easy pasta dish.

Elbow with Beef

Copyrighted 2014, Christine’s Pantry. All rights reserved.

Ingredients:

1 pound ground beef

1 medium onion, chopped

1 red bell pepper, seeded and chopped

1 tablespoon Worcestershire sauce

salt and pepper, to taste

1/2 teaspoon garlic powder

2 (8 oz.) cans tomato sauce

4 ounces uncooked elbow macaroni (about half box)

2 tablespoons olive oil

Directions:

Cook pasta according to package directions. Drain and set aside.

Heat oil in skillet over medium heat. Add ground beef, breaking meat up, add onion, bell peppers, Worcestershire sauce, salt, black pepper and garlic powder, cook until onions and bell pepper are soft and ground beef is no longer pink. Add tomato sauce, and stir in pasta. Simmer about 12 to 15 minutes. Enjoy!