Beef and Bell Pepper Spaghetti

Beef and Bell Pepper Spaghetti. A super easy meat sauce with green peppers. A hearty, cozy pasta that’s ideal for a weeknight family meal, but will also work great when you have friends over for dinner. It’s deliciously packed with tender stewed peppers, ground beef, a bright tomato sauce and some red pepper flakes. Extraordinarily simple and minimalistic, but very satisfying. 

It’s a thick sauce packed with ground beef, some spices and bell peppers. The crushed tomatoes together with tomato paste gives it an extra intense flavor and you’ll definitely like the touch of smoked paprika in this dish. We also throw in a little ground cumin, coriander and curry powder, this may sound a little weird, but it will give you a nice taste without knowing where it came from. If you’d rather stick with traditional flavors, go for some Italian seasonings like oregano and thyme. This simple meaty sauce hits all the requirements for a weeknight dinner: easy, versatile, and cooks in about thirty minutes.

Let me guide you through the recipe with this step-by-step VIDEO.

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Yield: serves 4

Beef and Bell Pepper Spaghetti

Print

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 250 g/9 oz spaghetti
• 450 g/1 lb ground beef
• 2 small green bell peppers, diced
• 3 tbsp olive oil
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 250 ml/1 cup chicken or vegetable broth
• 3 tbsp tomato paste
• 1 can (400 ml/14 oz) crushed tomatoes
• 2 tbsp chopped parsley

spices

• 1/2 tsp each: ground cumin, ground coriander, curry powder
• 1 tsp each: smoked paprika, red pepper flakes, salt, black pepper

Instructions

1. Get all the prep done before you start cooking: mince the garlic, finely chop the onion and dice the bell peppers.
2. Heat oil in a large pan or skillet over medium-high heat. Add bell peppers, sauté for 5 minutes, stirring from time to time. Add onion and garlic, cook for 5 minutes. Lower the heat if the peppers start to char.
3. Add ground beef, break up the meat into small pieces with a wooden spoon, and cook until browned and no longer pink in the middle, 6 minutes. Stir in spices, tomato paste and chicken broth. Bring to a boil and simmer for about 5 minutes.
4. Add crushed tomatoes, reduce the heat to low and cook, uncovered, stirring occasionally, for 10-15 minutes.
5. In the meantime, cook the spaghetti in a large pot of generously salted boiling water, until al dente. Drain, reserving 1/4 cup cooking water.
6. Add some cooking water to the sauce if it thickens too much. Stir in chopped parsley. Adjust salt and pepper to your own taste. Remove from the heat and toss with spaghetti. Enjoy!

Notes

Calories Per Serving: 483 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

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