Peppers, Beef & Macaroni - cooking recipe

Ingredients

1 (36 ounce) jar pasta sauce (I used Prego Chunky Garden tomato, onion and basil)
1 lb ground sirloin
8 ounces shell macaroni or 8 ounces elbow macaroni
1 large green pepper
1 small orange bell pepper (or red or yellow)
salt, to taste (optional)
onion powder, to taste (optional)

Preparation

Add water to a large pot, place on stove and turn on high.
Run over to the table and frantically chop up the green and orange peppers into chunks. No need to dice or mince.
When the water boils, add the shell macaroni.
Dump the pasta sauce into a large sauce pan (about 3 quarts). Add maybe 1/4 cup of water to the jar, tightly close the lid, shake and empty rest of sauce into the pan. No waste! Heat on medium.
Drop ground beef into large frying pan on medium heat.
When the ground beef is about half cooked, pour in the peppers. Stir it all together. At this point, you might also drop in salt (I used sea salt - about 1 teaspoon) and onion powder (I added a lot - maybe 1 tablespoon). I didn't have an onion on hand.
When the macaroni is done, add it to the pasta sauce.
When the beef is cooked through and the peppers look a bit limp, drain the grease. (I didn't have the muscles, empty cans or lid for pouring it out, so I just wad up a paper towel, tilt the pan and let the grease collect in the paper towel. It works for me.).
Add the beef and peppers to the pasta sauce and macaroni. Stir it all together, heat through and serve.