This slow cooker Amish-style bell pepper beef pasta is the kind of practical, deeply comforting supper that earns a regular place in meal planning. With just six main ingredients, it leans on the old-fashioned virtues of thrift, ease, and hearty flavor: tender beef, sweet peppers, a savory tomato-rich sauce, and pasta to bring it all together. Tucking the sliced bell peppers around the raw beef cubes before cooking helps them soften gently into the sauce while still keeping their character, giving the finished dish a homey, rustic feel.
Serve this pasta with buttered egg noodles or another short pasta shape if you want the sauce to cling in every bite, and round out the meal with a crisp green salad, steamed green beans, or simple roasted carrots. A piece of warm bread is especially welcome for catching the rich juices, and if you like a little contrast, a spoonful of cottage cheese or a tangy cucumber salad works nicely alongside.
Slow Cooker 6-Ingredient Amish Bell Pepper Beef Pasta
Servings: 6
Ingredients
2 pounds beef stew meat, cut into cubes
2 large bell peppers, sliced
1 medium onion, sliced
1 jar (24 ounces) pasta sauce
1 teaspoon salt
12 ounces egg noodles or other pasta, cooked for serving
Directions
1. Add the beef cubes to the slow cooker, then tuck the sliced bell peppers and onion around and over the meat so the vegetables are nestled evenly throughout.
2. Sprinkle the salt over the top, then pour in the pasta sauce, covering the beef and vegetables as evenly as possible.
3. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is very tender and the peppers are soft.
4. Near the end of the cooking time, boil the noodles according to package directions and drain well.
5. Spoon the beef and pepper mixture over the hot cooked noodles and serve right away.
Variations & Tips
Add garlic: If you do not mind stepping beyond the strict six-ingredient format, 2 to 3 minced garlic cloves add a deeper savory note. Stir them into the sauce before cooking so they mellow as the beef braises.
Use different peppers: Red bell peppers make the dish sweeter, while green peppers give it a more traditional, slightly sharper flavor. Using one of each gives the best balance and a more colorful finished plate.
Swap the pasta: Egg noodles are especially fitting for the dish's Amish-style comfort-food character, but rotini, penne, or even mashed potatoes work well if that is what you have on hand.
Brown the beef first: For a richer flavor, you can sear the beef cubes in a skillet before adding them to the slow cooker. It is not necessary for a good result, but it does add another layer of depth.
Make it ahead: The beef mixture reheats very well, so you can cook it a day in advance and boil the pasta just before serving. In fact, the flavor is often even better the next day once everything has had more time to settle together.