🌶️🍝 Stuffed Pepper Pasta
All the flavors of stuffed bell peppers—savory meat, sweet peppers, tomatoes, and rice-style comfort—turned into a quick, cheesy pasta skillet.
🛒 Ingredients:
- 8 oz pasta (penne, rotini, or shells work best)
- 1 lb ground beef or ground turkey
- 1 tbsp olive oil (if needed)
- 1 bell pepper (red, green, or mixed), diced
- 1 small onion, diced
- 2–3 cloves garlic, minced
- 1 can (14–15 oz) diced tomatoes
- 1 cup tomato sauce (or marinara)
- 1 tsp Italian seasoning
- 1 tsp paprika
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1–1½ cups shredded mozzarella or cheddar cheese
- Optional: ½ cup beef broth or pasta water
👩🍳 Instructions:
1. Cook pasta
Boil pasta in salted water until al dente. Drain and set aside.
2. Cook the meat
In a large skillet, brown ground beef over medium heat.
Drain excess fat if needed.
3. Add vegetables
Add onion and bell pepper. Cook for 4–5 minutes until softened.
Stir in garlic and cook for 30 seconds.
4. Build the sauce
Add:
- Diced tomatoes
- Tomato sauce
- Italian seasoning
- Paprika
- Salt & pepper
Stir and simmer for 5–10 minutes.
(Add a splash of broth or pasta water if it gets too thick.)
5. Combine pasta
Add cooked pasta to the skillet and toss until well coated.
6. Add cheese
Sprinkle cheese over the top and let it melt.
Cover pan for 2–3 minutes for extra gooey texture.
🍽️ Serve with:
- Garlic bread
- Side salad
- Extra Parmesan on top
🔥 Flavor profile:
- 🌶️ Sweet, tender bell peppers
- 🍝 Rich tomato meat sauce
- 🧀 Melty, cheesy finish
- 🧅 Savory onion and garlic depth
🔄 Variations:
- 🧄 Garlic-heavy version for deeper flavor
- 🌶️ Spicy version with chili flakes or jalapeños
- 🍚 Rice swap: use cooked rice instead of pasta for true stuffed pepper style
- 🥦 Veggie boost with mushrooms or zucchini
- 🧀 Extra cheesy baked casserole version
💡 Tips:
- Don’t overcook peppers—they should stay slightly tender, not mushy
- Use freshly shredded cheese for better melting
- Let it rest 5 minutes before serving to thicken
If you want, I can also give you a baked stuffed pepper pasta casserole, one-pot version, or low-carb cauliflower version.