Three Pepper Pasta

My son Jonathan was diagnosed with a disease in his esophagus called E.E.  It causes inflammation that damages the esophagus.  In an attempt to find a remedy for this disease in Jonathan, we have been advised to remove dairy for a period of time.  It has helped in many other cases of E.E.  So with that said, macaroni and cheese is no longer the go to in fast meals for our house.  I have had to come up with some replacements.  I thought I would share one that we have been having lately. This is quick, easy, and I almost always have the ingredients on hand if I have to make a last minute decision on dinner.  It also provides much better nutritional value then macaroni and cheese.   Of course I do not put the cheese on Jonathan's portion. 


2 C Mix of Organic Red, Green, and Yellow Bell Peppers sliced (fresh or frozen)
1/2 C Mushrooms (Optional)
1/2 C Water
1 14 oz can/jar or 2 cups Organic Diced Tomatoes 
2 T OVOO
1/2 C of Marinara Sauce*, Tomato Sauce, or Crushed Tomatoes (save the rest for another meal)
1/2 lb Organic Brown Rice Pasta*
1t each garlic powder, onion powder, basil, and oregano*

In saute pan fill with 1/2 C water, then add veggies, OVOO, and spices and steam on low until peppers are soft.  Boil pasta and strain.  Add to pan with veggies.  Fold in marinara sauce. 

Add diced chicken or sausage for extra protein

Top with fresh graded Parmesan and serve with a crisp salad.  This is perfect for a quick dinner or large group.


*Marina Sauce and Brown Rice Pasta from Trader Joe:s
*I use Simply Organic seasonings