Menu Enter a recipe name, ingredient, keyword...


Peppers ’n’ Potatoes Beef Skillet Supper


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped
  • 1 pound ground beef
  • Salt
  • Pepper
  • 4 slices bacon, chopped
  • 1 pound baby red-skinned potatoes, quartered
  • 2 bell peppers, cut into thin strips
  • 1 cup frozen peas
  • 15-ounce can tomato sauce
  • 12-ounce bag dried egg noodles



Step 1

In a large, deep skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the beef and cook, stirring occasionally, until browned, 5 to 7 minutes; season with salt and pepper. Transfer to a bowl.

In the same skillet, cook the bacon over medium heat until crisp, 4 to 5 minutes; drain on a paper-towel-lined plate. Add the potatoes to the pan and stir to coat with the rendered bacon grease; cover and cook until just tender, about 8 minutes. Stir in the bell peppers and cook until softened, 6 to 8 minutes. Stir in the reserved beef mixture, the peas, tomato sauce and 1 cup water; season with salt and pepper and cook until the potatoes are tender, 8 to 10 minutes.

Meanwhile, in a large pot of boiling, salted water, cook the egg noodles until al dente, 8 to 10 minutes; drain. Add the beef mixture; toss. Top with the bacon.

You'll also love

Review this recipe

Potato Salad Leek and Potato Soup