Ingredients
Scale
- 1 lb lean ground beef
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup diced bell peppers (mix of red and green)
- 1 can (14.5 oz) diced tomatoes
- 2 cups low-sodium beef broth
- 2 cups cooked elbow macaroni
- 2 tsp smoked paprika
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- In a large pot over medium heat, add olive oil. Once hot, sauté chopped onions and minced garlic until translucent (about 3-4 minutes).
- Add ground beef, breaking it apart with a spoon. Cook until browned (5-7 minutes).
- Stir in diced bell peppers and cook until softened (4-5 minutes).
- Add canned diced tomatoes and beef broth; stir well.
- Sprinkle in paprika and Italian seasoning; bring to a gentle simmer for a few minutes.
- Mix in cooked elbow macaroni; simmer for another 5-10 minutes until heated through. Adjust seasoning if necessary.
Notes
- For a vegetarian option, substitute ground beef with beans or lentils and increase the amount of vegetables.
- Experiment with different veggies like zucchini or carrots to customize the recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 360
- Sugar: 4g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg