Skip to main content

Ground Beef and Bell Peppers w/Egg Noodles



Everyday Midwestern home cooking means simple hearty dishes.  Beef is a major part of it, as well as noodles…






I don’t know what it is about egg noodles, but I think they’re great.  They’re flavorful ~ my favorite pasta.

This is a simple supper that’s substantial and full of good taste ~ perfect comfort food for the cold weather here now ~ which is all of 0 degrees now!

The good thing is that it can all be made on the stovetop, with it coming together quickly.  





You can probably have dinner on the table in 25 minutes, or maybe even before you can get the table set.  


Ground Beef and Bell Peppers w/Egg Noodles

Ingredients: 

1 pound 90% lean ground beef
1 Vidalia onion, chopped
4 garlic cloves, minced
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 (8-ounce) can sliced mushrooms
2 (15-ounce) cans diced tomatoes
½ teaspoon salt
½ teaspoon seasoned pepper
½ teaspoon sugar
½ teaspoon dried basil
¼ teaspoon dried thyme
8 ounces uncooked extra-wide egg noodles
Parmesan cheese, optional

Method:

Cook noodles, al dente, according to package directions.
Meanwhile, in a large skillet, over medium heat, brown beef, breaking it into bite-size chunks.
Add garlic and onions, cook until tender.
Stir in bell peppers and mushrooms, cook for 2 minutes.
Add tomatoes and seasonings, bring to a boil, and simmer for 3-4 minutes.
Reduce heat, stir in noodles and heat thoroughly.
Serve with Parmesan cheese, if desired.
4 servings



ENJOY!








Comments

  1. This sounds like one of those "go-to" recipes! Thanks for sharing, Pam! xo

    ReplyDelete
  2. Dear Pam,
    Happy New Year to you and yours.
    I love egg noodles too. I think they remind me of childhood covered in butter and cheese!
    This is a very nice and healthy meal. Perfect for the cold weather.
    It is cold here too and snowing as I write; very damp wet snow!!
    xo Catherine

    ReplyDelete
  3. Looks very satisfying and comforting for the cold days ahead in your part of the country.
    Sam

    ReplyDelete
  4. Good evening Pam...A very inviting dish. I love all of your ingredients and this is a fabulous recipe for this time of the year. Comfort food and something that will warm you up on this cold winter night. Your photo looks so good...Thanks fo sharing....Have a great rest of the week!
    Dottie :)

    ReplyDelete
  5. Pam, I hope that all is well...and try to stay warm! It's headed for 8 degrees overnight here...and Chicagoland is already in the deep freeze. As for the Beef & Noodles...it is true comfort food but I'd have to leave those bell peppers out of the recipe. Take Care, Big Daddy Dave

    ReplyDelete
  6. fabulously flavoured looks wonderful

    ReplyDelete
  7. I like egg noodles too.....I would eat them more often if the hubby liked noodles as much as I do. Geez.....I can't imagine temps of 0 degrees. I'm sure that good meals like this one are what helps to keep the body warm!! I'm sure hoping you all don't have a Winter like the one last year... Keep warm my friend...

    ReplyDelete
  8. What a great change from stuffed peppers, Pam! We usually have stuffed peppers with noodles so this dish just changes things up a bit. Just perfect for chilly days and a new year!

    Thanks for sharing, Pam...

    ReplyDelete
  9. This looks so good and perfect for a cold day. I'm going slow on pasta, but this would work with brown rice, too.

    ReplyDelete
  10. It's cold here too, but not as cold as you've got it! This would be perfect for a quick and easy supper after work. :)

    ReplyDelete
  11. This looks like a delicious and easy weekday dinner!

    ReplyDelete
  12. Sounding yummy!
    Mr. Ken would like this.


    M : )

    ReplyDelete
  13. Looks delicious Pam and I really like dishes like this. I'm a big fan of egg noodles as well.

    ReplyDelete

  14. This the perfect comfort food to warm us up for this very brutal weather that we are having. Stay warm!

    ReplyDelete
  15. It's going to be cold here tonight, too (below zero) so this is looking mighty tempting. Wonderful recipe -- thanks. And Happy New Year!

    ReplyDelete
  16. We could all use a little comfort food with this cold weather! This looks great, Pam!

    ReplyDelete
  17. This sounds delicious - I do love Midwestern cooking.

    ReplyDelete
  18. This looks delicious! Comforting and so perfect for a family one-pot meal!
    Happy New Year!

    ReplyDelete
  19. A very delicious and quick meal. I love one dish meals - thanks for sharing:)

    ReplyDelete

Post a Comment

_____________________________________

The more you weigh, the harder your are to kidnap.
Stay safe. Eat cake.
________________________

Hi!
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
____________________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…










“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”


~ D.H. Lawrence, Sons and Lovers







ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews