YOUR SOLIN GENERATED RECIPE
Creamy Beef Macaroni Skillet with Peppers
Lean ground beef and bell peppers sautéed until tender, then tossed with macaroni in a velvety, protein-packed tomato cream sauce.
INGREDIENTS
4 oz ground beef
0.5 oz elbow macaroni
0.5 cup red bell pepper
0.5 cup yellow onion
0.25 tsp olive oil
0.25 cup tomato puree
0.25 cup plain Greek yogurt
0.5 tsp garlic powder
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Bring a small pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente, then drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet, breaking it up with a spatula, and cook until browned and no longer pink.
Stir in the diced red bell pepper and yellow onion, sautéing for 5 minutes until the vegetables are softened and slightly caramelized.
Lower the heat to medium and stir in the garlic powder, smoked paprika, sea salt, black pepper, and tomato puree, simmering for 2 minutes.
Remove the skillet from the heat and stir in the plain Greek yogurt and cooked macaroni until the sauce is creamy and the pasta is well coated.