1 pound 80% lean ground beef
1 small green bell pepper
1/2 cup chopped onion
1 can ready to serve beef broth
1 1/2 cups uncooked wagon-wheel or rotini pasta
1 cup of your favorite barbecue sauce
1/4 cup water
1/2 cup shredded cheddar or colby cheese
In large nonstick skillet, brown ground beef, bell pepper and onion over medium heat for 6 minutes or until outside of beef is no longer pink, breaking beef up into 3/4 inch crumbles. Pour off drippings.
Stir in broth, pasta, barbecue sauce and water; bring to a boil.
Reduce heat to medium-low; cover and simmer 10 to 15 minutes or until pasta is almost tender.
Uncover skillet; continue cooking 5 to 7 minutes or until pasta is tender and sauce is thickened, stirring occasionally.
Sprinkle with cheese before serving.