Ingredients:
2 packages (3 oz each) beef-fl avor ramen noodle soup mix
1 lb lean (at least 80%) ground beef
24 slices pepperoni (1 to
1 1⁄4 inches in diameter)
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 cup water
1 small green bell pepper, cut into 1⁄2-inch pieces (1⁄2 cup)
1 cup shredded mozzarella cheese (4 oz)

Method:
1 Break blocks of noodles in half (reserve one seasoning packet; discard second packet). Set aside.

2 In 10-inch skillet, cook beef and pepperoni over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

3 Stir in tomatoes, water and reserved seasoning packet. Heat to boiling. Stir in noodles and bell pepper. Cook 3 to 5 minutes, stirring occasionally, until noodles are tender. Remove skillet from heat.

4 Sprinkle cheese around edge of noodle mixture. Cover; let stand about 5 minutes or until cheese is melted.

healthy twist:
Sodium is kept low in this recipe because it calls for only one of the seasoning packets.

Beefy italian ramen skillet recipe