Brown the ground meat. peppers, and onions together. Drain excess grease or use a paper towel to blot.
Once browned, add spices.
Stir to mix, then add in broth, sauce, milk and pasta.
Bring to a boil then turn heat down to simmer.
Cover with a lid and cook for 12-15 minutes, until pasta is done. Stir occasionally to ensure pasta doesn't clump together.
Remove lid when done, stir in cheese, allow to melt and enjoy!
Notes
Feel free to substitute your protein by using any ground meat or leave it out entirely and use a vegetarian protein. Follow the directions on the plant protein package and add at the end. Use any broth flavor you enjoy. I use low sodium organic chicken broth as we follow a low sodium diet. Taste and adjust the spices before you serve. We enjoy smoked paprika and a lot of garlic, but other's don't. Feel free to leave out the salt if you're following a salt-free diet. I've subbed unsweetened almond milk in place of whole milk and it was just as delicious. This meal is freezer friendly. Allow to cool then place in an air-tight container for up to 2 months. To defrost, place in the refrigerator the night beforehand and gently warm it on the stove.