Ingredients
1 1/2 pounds ground beef
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Italian seasoning
2 cans (14.5 oz each) tomato sauce
2 cans (14.5 oz each) diced tomatoes
3 cups beef broth
2 cups dry elbow macaroni
1 cup frozen peas
Instructions
- In a skillet over medium heat, cook ground beef until browned.
- Add diced onion and bell peppers to the skillet, sauté until tender.
- Transfer mixture to a 6-quart slow cooker.
- Stir in garlic, salt, pepper, Italian seasoning, tomato sauce, diced tomatoes, and beef broth.
- Cover and cook on HIGH for 3.5 hours (or LOW for 6–7 hours).
- About 1 hour before serving, cook macaroni according to package directions.
- Thirty minutes before serving, stir in cooked macaroni and frozen peas.
- Cover and let everything warm through before serving.
Notes
- Cook pasta separately to avoid mushiness in the slow cooker.
- You can substitute ground beef with turkey, chicken, or sausage.
- Optional add-ins: mushrooms, carrots, or black olives for extra flavor.
- Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.
- Best served with garlic bread or a fresh green salad.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 7g
- Sodium: 920mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 55mg
