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- 8 oz (227 g) uncooked elbow macaroni (about 2 cups)
- ½ lb (227 g) lean ground pork
- ½ cup diced onions
- 1 large red bell pepper, seeded and diced
- 1/3 cup barbecue sauce
- 1 clove garlic, minced
- ½ tsp fennel seed, crushed
- ¼ tsp crushed red pepper flakes
- ½ cup apple juice
- 1 cup thawed frozen peas
- ¼ tsp each salt and freshly ground black pepper
- ¼ cup (packed) shredded cheese (1 oz / 28g)
View Full Recipe at The Cook-a-Palooza Experience
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