Try this Ground Beef with Peppers and Pasta recipe, or contribute your own.
Suggest a better descriptionRoast peppers 2 inches below preheated broiler, turning until skin is blistered. Transfer peppers to bowl and cover with plastic wrap to loosen skin. When they cool, peel, seed, derib them over a bowl to catch any juice. Cut them into thin strips and strain juice and reserve. Heat oil over med-high and add beef, onions, fennel, garlic, 1/4 tsp salt and pepper. Cook and stir until beef browns. Add tomatoes, juice, vinegar and sugar. Reduce heat to med-low and simmer 10 min. Add peppers and juice and cook for 5 min. Add pasta and remaining 3/4 tsp salt to 3 quarts boiling water. Cook 6 min, it will be under done. Drain pasta, return to pot and add stock. Cover and simmer. Cook pasta for 1 min then add beef mixture, basil, pepper and stir. Simmer and stir 2-3 min until most liquid is absorbed. Put everything in bowl and sprinkle with parmesan cheese.
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Serving Size: 1 Serving (351g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 461 | ||
Calories from Fat: 193 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.5g | 29 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 109.7mg | 34 % | |
Sodium 333.8mg | 12 % | |
Potassium 569.8mg | 15 % | |
Total Carbohydrate 40.2g | 12 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 38.5g | ||
Protein 24.8g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 461
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