Beefy Red Pepper Pasta

• 1 jar (12 ounces) roasted sweet red peppers, drained
• 1 pound lean ground beef (90% lean)
• 1 small onion, chopped
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3/4 teaspoon salt
• 8 ounces uncooked ziti or small tube pasta
• 1-1/2 cups cut fresh green beans
• 1-1/2 cups shredded part-skim mozzarella cheese

1. Place peppers in a food processor; cover and process until smooth. In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the pepper puree, tomatoes, garlic, oregano, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
2. Meanwhile, in a Dutch oven, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking. Cook until pasta and green beans are tender; drain. Stir in meat sauce. Sprinkle with cheese; stir until melted.

sweet red peppers, ground beef, onion, tomatoes, garlic, oregano, basil, salt, pasta, green beans, mozzarella cheese

Taken from www.tasteofhome.com/recipes/beefy-red-pepper-pasta/ (may not work)