Cheesy Peppers and Broccoli

What on earth was I to do with all this broccoli and bell peppers? I was pleasantly surprised at how the following turned out - peppers sweet, not overwhelmingly cheesy, that little bit of ham to give the dish some hunger-stopping power. 

  • 1 lb broccoli, cut bite-size
  • 1 lb sweet bell peppers, cut bite-size
  • 1/2 sweet onion
  • 1/2 lb egg noodles
  • 1 pack instant cheese from mac n cheese box
  • 1/2 lb ham, cubed
  • 2 tbsp Olive oil 
  • 2/3 c milk
  • 1 tbsp butter or margarine
  • 2 ripe tomatoes, cubed
  • salt & pepper to taste

  1. Boil water for making egg noodles. I chose these noodles because they don't get soggy upon reheating, which is how I serve most of my food. Regular pasta would likely be fine if you're serving everything immediately. Make egg noodles according to directions.
  2. Warm the Olive oil in a deep skillet. Once wavy, add in the onion and peppers. When they start to soften, add in the broccoli and ham. Cook until the onions and ham start to have a little brown on them. Add tomato cubes and cook until warmed through. 
  3. When pasta finishes cooking, drain it and return it to the pot. Melt the butter or margarine in it, then add the milk. I added a little more milk than the mac n cheese box instructions to help the cheese cover the additional veggies and meat. Finally, add in the dried packet of instant cheese from the mac n cheese box. Stir until well mixed. 
  4. Pour pasta into skillet to mix with the veggie mixture. Add salt and pepper to taste. 
Serves 4