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3 Color Bell Peppers with Bacon
in a Red Sauce with Pasta
INGREDIENTS:

4-6 strips of Bacon, cut up into one inch strips
!/3rd ea of Red, Yellow and Orange Bell Peppers
small can Tomato Sauce
6-8 oz Pasta
2 Tablespoons Bacon grease

DIRECTIONS:
Begin to fry the Bacon on low flame. Fry till crispy. Start water for Pasta.
Slice off tops of Peppers, remove stems and seeds.

You only need about 1/3rd of Peppers, so blanch the rest uncut (in boiling water) for a min or
two, drain, cool and put in freezer safe baggie and freeze for other uses.
Slice the remaining 1/3rd Peppers.
Drain Bacon on paper towels.
Now put Peppers and about 2 Tablespoons Bacon grease (or Olive Oil) into pan and begin to
saute. When Peppers are getting soft and lightly browned, add a dash of water, and simmer for a
few min.
Add Bacon to Pepper saute and simmer for a min.
Now add the Tomato sauce and stir in. Pasta should be almost done by this time.
Simmer for a couple of min.
You can remove sauce from heat if Pasta isn't done, and reheat.
Drain and plate Pasta, pour sauce over and top with Cheese.