Stuffed pepper pasta
All the cozy, hearty flavors of classic stuffed peppers — bell peppers, seasoned beef, tomato sauce, and melted cheese — tossed with tender pasta instead of being baked inside a pepper shell. A weeknight dinner that’s fast, filling, and crowd-pleasing.
| Ingredient | Amount | Notes |
|---|---|---|
| Short pasta (penne or rotini) | 340 g (12 oz) | Penne, rotini, or ditalini hold the sauce best |
| Ground beef | 450 g (1 lb) | Sub ground turkey or plant-based crumble |
| Bell peppers | 2 large | Mix red, yellow, and orange for sweetness |
| Yellow onion | 1 medium | White onion works too |
| Garlic cloves | 4 cloves | Freshly minced is best |
| Tomato sauce (canned) | 400 ml (14 oz) | Plain or Italian-seasoned |
| Diced tomatoes (canned) | 400 g (14 oz) | Fire-roasted adds extra depth |
| Beef or chicken broth | 240 ml (1 cup) | Low-sodium recommended |
| Italian seasoning | 2 tsp | Or mix dried oregano, basil, thyme |
| Smoked paprika | 1 tsp | Key for that stuffed-pepper aroma |
| Salt & black pepper | To taste | |
| Olive oil | 2 tbsp | |
| Mozzarella (shredded) | 120 g (1 cup) | Or Mexican blend cheese |
| Fresh parsley | 2 tbsp | For garnish; optional |
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1Cook the pasta
Bring a large pot of well-salted water to a boil. Cook pasta 1–2 minutes less than package instructions (al dente). Reserve ½ cup pasta water, then drain. Set aside.
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2Sauté the vegetables
Heat olive oil in a large skillet over medium-high heat. Add diced onion and bell peppers. Cook 5–6 minutes, stirring occasionally, until softened and lightly charred at the edges. Add garlic and cook 1 more minute.
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3Brown the beef
Push vegetables to the side and add ground beef. Break it up with a spoon and cook until no longer pink, about 5–7 minutes. Drain excess fat if needed. Season with salt, pepper, Italian seasoning, and smoked paprika.
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4Build the sauce
Add tomato sauce, diced tomatoes, and broth. Stir everything together. Bring to a gentle simmer and cook uncovered for 8–10 minutes until the sauce thickens slightly.
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5Combine with pasta
Add the drained pasta to the skillet. Toss to coat. If the sauce is too thick, splash in reserved pasta water a little at a time.
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6Melt the cheese
Reduce heat to low. Scatter shredded mozzarella over the top. Cover and cook 2–3 minutes until the cheese is melted and bubbly.
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7Garnish and serve
Remove from heat. Sprinkle with fresh parsley. Serve directly from the skillet while hot.