1 pound lean ground beef
1 cup Russian sirloin tip steaks
1 cup sliced red pepper flakes
1 cup chopped green bell pepper
1 clove garlic, minced
1 bell pepper, medium green bell pepper
1 (28 ounce) can tomato paste with juice
1 tablespoon vinegar
1/3 cup olive oil
1/2 serving napa cabbage, rolled
1 cup dry bread crumbs
1/4 cup chopped fresh spinach
In a medium bowl, mix together the ground beef, bell pepper, sliced pepper, garlic, and bell pepper. Refrigerate the mixture covered, about two hours.
Make potato salad according to package.
Preheat an outdoor grill for high heat, if you have one. Turn meat mixture onto an uncovered grill and cook about 10 minutes on one side, or until meat is browned.
Place the meat mixture on the prepared grill, close enough that it cooks evenly. Grill about 1-1/2 minutes on each side.
In a small bowl, mix together tomato paste, olive oil, vinegar, olive oil, and napa cabbage. Pour the contents over the meat during the dinner portion.
While mixture cooks, place the spinach in a medium bowl and mix well with meat. Garnish with parsley. Carefully spread meat mixture over cooked pasta.
When the mixture is finished cooking, place a slice of pizza in the center of each pizza. Return stuffed fish with green pepper, mushrooms, tomato and avocado sauce.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and serve.