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Pasta with Ground Meat and Bell Pepper

A super simple, super fast dish for busy weeknights. When you're short on time and energy, quick recipes like this one save the day. This pasta with ground meat and bell pepper takes only about 15 minutes of hands-on work, and you end up with a tasty, filling meal.

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Pasta with minced meat and bell pepper
Pasta with minced meat and bell pepper Pasta with minced meat and bell pepper
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 % 8 g
Fats 31 % 15 g
Carbohydrates 53 % 26 g
264 kcal
GI: 12 / 88 / 0
  • Get your ingredients ready. The cooking goes faster and easier if you have chilled or fully thawed ground meat on hand. A mix of ground beef and pork works best, and it's worth making sure the pork has some fat in it, so the dish comes out rich, juicy, and full of flavor. If you have the time, you can grind your own from fresh meat. Season the ground meat with salt, black pepper, and any other spices you like, then mix well. Rinse the bell pepper, cut it in half, remove the seeds and stem, and slice the flesh into short strips. The color of the pepper doesn't matter, it'll add brightness and a nice flavor either way. Peel the onion and finely chop it. Pour vegetable oil into a skillet and heat it up. Sauté the onion over medium heat until translucent, then add the seasoned ground meat. Keep cooking over medium heat, breaking up the clumps of meat with a spatula and stirring so it browns quickly and evenly. The meat is done when its color turns from red to brown (or white, depending on the type of meat you used), about 8 minutes total. Meanwhile, start the pasta. Use any shape you like, just make sure it's durum-wheat pasta. Drop it into boiling salted water and cook until al dente (just short of fully cooked), usually about 8 minutes. Drain the water and set the pasta aside in a colander. Add the bell pepper to the skillet with the meat. After a couple of minutes, stir in the tomato paste. Mix, lower the heat to its minimum, and let it simmer for about 5 minutes; you can cover the skillet with a lid, but stir now and then so nothing sticks. Add the drained pasta to the skillet and toss to combine. Keep cooking everything together for another 5 to 7 minutes. Taste and adjust with salt or pepper as needed, then sprinkle with chopped fresh herbs. A hearty, tasty, satisfying meal is ready, with the meat and the side dish all in one. Serve it with a green salad or some fresh or canned vegetables on the side. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sweet pepper - 27  kcal/100g
  • Pasta, premium grade, fortified - 337  kcal/100g
  • Pasta, premium, dairy - 309  kcal/100g
  • Pasta, premium grade, egg - 342  kcal/100g
  • Pasta made from flour of the 1st grade - 333  kcal/100g
  • Pasta made of flour in /with - 338  kcal/100g
  • Boiled pasta - 135  kcal/100g
  • Pasta - 338  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Mixed minced meat - 351  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g

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