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!