Confetti Spaghetti

1-1/2 pounds ground chuck

1 green bell pepper, chopped

1 onion, chopped

Salt & Pepper to taste

1/4 teaspoon garlic powder

1 teaspoon chili powder

1/8 teaspoon cayenne

1 can (14.5-oz) diced or stewed tomatoes, undrained

1 can (8-oz) tomato sauce

1 tablespoon brown sugar

1 pkg (16-oz) spaghetti, cooked and drained

3/4 cup shredded cheddar cheese

Preheat the oven to 350^F and lightly grease a 9x13" casserole dish.

In a large skillet, cook the ground chuck, chopped peppers, onions over medium-high heat until the meat is browned and crumbly.  Add salt, pepper, garlic powder and cayenne.  Stir in the tomatoes, tomato sauce, and brown sugar.  Simmer for 5-10 minutes.

Add the spaghetti to the meat sauce and stir to combine.  Transfer the mixture to the greased casserole.  Cover with foil and bake 20 minutes.  Uncover, sprinkle with cheese and bake another 10 minutes, until cheese is melted.  

Excellent, easy and great for potluck dinners!  I prefer the stewed tomatoes, which I whirl in the food processor before adding to the meat.  I also use a half package of frozen peppers and onions instead of chopping fresh....cause I'm a lazy cook!  

John prefers it without cheese, so I usually only put cheese on half the dish.  In my opinion, the cheese makes this even better!