You get two meals out of this tasty recipe that are perfect for freezing or eating later in the week
After long weekends, I'm always pretty tired and usually don't feel like cooking.
I'm also not in much of a mood to plan my meals for the week. Not good...
So before I left to celebrate Memorial Day at the beach, I made a recipe that makes two dinners in one, and it freezes well! Score!
It took me a little over an hour to make the entire recipe {both meals}. That includes figuring out what I was going to make, what was going to be in it, chopping, writing down the recipes, etc. And I started out thinking I was going to make something totally different, so it'll probably take a little less time for you.
I do recommend reading the entire recipe a couple of times and getting everything out and ready before you start though to help save time and keep things moving along.
Either way this is totally worth the little extra time because it literally takes less than 7 minutes to have dinner ready for the second meal! Now that's fast!
Basically, you need to make this recipe. You'll thank me later after you taste how good both dinners are and how great it is to have a tasty meal already prepared for you!
Italian Beef Skillet Pasta + Italian Stuffed Bell Peppers
Ingredients
- 4 teaspoon olive oil divided
- 1 lb lean ground beef at least 90/10
- 6 bell peppers 2 diced and 4 cut in half with ribs & seeds removed {assorted colors}
- 1 cup diced carrots about 2-3 large carrots
- 2 cups diced onion about 1 large onion
- 8 oz chopped mushrooms about 3 cups
- 3 cloves minced garlic
- 8 ounce can no salt added tomato sauce
- 2 (15 ounce) cans no salt added tomatoes
- 2 cups water
- 2 cups pasta about 5 oz
- 1 cup part skim ricotta cheese
- 1/4 cup shredded Parmesan cheese
- 3 cups cooked quinoa
- 1 cup shredded part skim mozzarella cheese
Instructions
- Preheat oven to 400°F.
- Line a baking sheet with parchment or foil. Cook peppers cut side down in 400 degree oven for 7 minutes.
- Remove from oven, flip cut side up. Set aside.
- In a large skillet heat 1 teaspoon oil over medium heat. Add the ground beef and cook, breaking up clumps with a wooden spoon, until done. Drain well and set aside.
- Meanwhile, heat 2 teaspoon oil over medium heat in a large Dutch or French oven. Sauté the 2 diced bell peppers, diced carrots, and diced onion. Cook until vegetables have softened and lightly browned. Stir in garlic. Cook about 1 minutes, stirring constantly.
- Meanwhile, heat remaining 1 teaspoon oil in a large skillet (I used the same pan I cooked the ground beef in. Just drain the beef and wipe out the pan before adding oil & mushrooms). Add the mushrooms and cook, stirring occasionally for 5-7 minutes until they release their juices.
- In the Dutch or French oven with the vegetables, stir in tomato sauce and both cans of tomatoes with their juices. Bring to a boil and reduce heat to a simmer.
- Stir in reserved cooked ground beef and mushrooms.
- Take out 2 1/2 cups vegetable-beef mixtures and set aside.
- To the vegetable-beef mixture, add the 2 cups water and pasta. Cover and simmer for 15-20 minutes until pasta is al dente. {add more water if needed}
- Remove from heat. Spoon ricotta over pasta mixture and top with Parmesan cheese. Let sit 5-10 minutes before serving. Enjoy!
To make: Italian Stuffed Bell Peppers
- Combine the reserved 2 1/2 cups vegetable-beef mixture and the 3 cups cooked quinoa.
- Fill each bell pepper half with about 2/3 cup mixture.
- Top stuffed bell peppers with 2 tablespoons mozzarella each.
- Cover and refrigerate until using. They keep covered in the refrigerator for about 2 days.
WHEN READY TO EAT: Preheat the broiler.
- Broil for 3-5 minutes until cheese is bubbly and lightly browned. Be careful not to broil too long or the cheese will burn.
- Serve with a large green salad. Enjoy!
diane Balch says
What forethought... you inspired me to try to think of the next meal to make with my recipes. I would love it if you shared this on my foodie friday party today.
memeinge says
Thanks!
Michelle says
Meme, This looks so yummy! Thanks so much for stopping by Creative Thursday last week. I couldn't do these parties without you. Can't wait to see what you link up this week. Have a great weekend.
Michelle
memeinge says
Thanks! I love seeing what all other bloggers post on your link party too 🙂
Wheeler says
That Italian beef skillet looks awesome! And I LOVE that you can freeze it. and I loved seeing you this weekend!! 🙂
memeinge says
Thank ya! Luckily, I've had it in my freezer because I've been busy and haven't had time to make dinner, so I've had a healthy, delicious meal waiting for me in my freezer 🙂
I'm soo glad I got to see you this weekend too!!