Stuffed pepper pasta

Here’s a hearty Stuffed Pepper Pasta recipe that combines all the flavors of classic stuffed bell peppers with a creamy, cheesy pasta dish.

Stuffed Pepper Pasta

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

For the pasta

• 12 oz (340 g) penne, rotini, or shells
• 1 tablespoon olive oil
• 1 lb (450 g) ground beef (or ground turkey/chicken)
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 2 bell peppers (any color), diced into small pieces
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper, to taste
• 2 tablespoons tomato paste
• 1 can (14.5 oz/410 g) diced tomatoes, with juices
• 1 can (8 oz/225 g) tomato sauce
• 1 cup beef or chicken broth

For the cheese

• 1½ cups shredded mozzarella
• ½ cup shredded cheddar cheese
• ¼ cup grated Parmesan
• 2 oz (60 g) cream cheese (optional, for extra creaminess)

Garnish

• Fresh parsley or basil, chopped
• Crushed red pepper flakes (optional)

---

Instructions

Step 1: Cook the pasta

1. Bring a large pot of salted water to a boil.
2. Cook the pasta until 1–2 minutes shy of al dente, according to package directions.
3. Reserve ½ cup of the pasta water, then drain the pasta.

---

Step 2: Cook the meat

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the ground beef and cook for 5–7 minutes, breaking it into crumbles.
3. Drain excess fat if necessary.

---

Step 3: Add vegetables

1. Add the diced onion.
2. Cook for 3–4 minutes until softened.
3. Stir in the garlic and cook for 30 seconds.
4. Add the diced bell peppers.
5. Cook another 5–6 minutes until slightly tender.

---

Step 4: Season

Mix in:

• Italian seasoning
• Paprika
• Garlic powder
• Onion powder
• Salt
• Pepper

Cook for 1 minute to bloom the spices.

---

Step 5: Make the sauce

1. Stir in the tomato paste and cook for 2 minutes.
2. Add diced tomatoes, tomato sauce, and broth.
3. Bring to a gentle simmer.
4. Cook uncovered for 8–10 minutes, allowing the sauce to thicken slightly.

---

Step 6: Add the cheese

1. Reduce the heat to low.
2. Stir in the cream cheese (if using) until melted.
3. Add half the mozzarella and all of the Parmesan.
4. Stir until smooth.

---

Step 7: Combine

1. Add the cooked pasta.
2. Toss until every piece is coated.
3. If the sauce is too thick, stir in a splash of the reserved pasta water.

---

Step 8: Melt the topping

1. Sprinkle the remaining mozzarella and cheddar over the top.
2. Cover the pan for 2–3 minutes until the cheese melts.

Optional: Place the skillet under the broiler for 2–3 minutes to brown the cheese.

---

Garnish

Top with:

• Chopped parsley or basil
• Extra Parmesan
• Crushed red pepper flakes (optional)

---

Serving Suggestions

This pasta pairs well with:

• Garlic bread
• A green salad
• Roasted vegetables

---

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months.
• Reheating: Warm on the stovetop or in the microwave with a splash of broth or milk to loosen the sauce.

Tips for the Best Stuffed Pepper Pasta

• Use a mix of red, yellow, and green bell peppers for the best flavor and color.
• Don’t overcook the peppers—they should stay slightly crisp.
• Freshly grated cheese melts more smoothly than pre-shredded cheese.
• For extra flavor, add a teaspoon of Worcestershire sauce or a pinch of red pepper flakes.
• To make it vegetarian, replace the meat with mushrooms, lentils, or a plant-based ground meat alternative.