Cheesy Stuffed Pepper Skillet Pasta (Printable)

A one-pan dish of bell peppers, seasoned meat, pasta, and melted mozzarella for a quick, comforting weeknight dinner.

# What You'll Need:

→ Vegetables

01 - 2 large bell peppers (red and/or green), diced
02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced

→ Meat

04 - 1 lb ground beef or turkey

→ Pantry Staples

05 - 2 tablespoons olive oil
06 - 1 (14.5 oz) can diced tomatoes, with juice
07 - 2 tablespoons tomato paste
08 - 2 cups low-sodium chicken or vegetable broth
09 - 8 oz short pasta (penne, rotini, or shells)
10 - Salt and black pepper, to taste
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - 1/2 teaspoon crushed red pepper flakes (optional)

→ Dairy

14 - 1 1/2 cups shredded mozzarella cheese
15 - 1/2 cup grated Parmesan cheese

→ Garnish

16 - Fresh parsley or basil, chopped (optional)

# Steps:

01 - Heat olive oil in a large, deep skillet over medium heat. Add the diced onion and bell peppers. Cook for 3 to 4 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add ground beef or turkey to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 5 to 6 minutes. Drain excess fat if needed.
04 - Stir in tomato paste, diced tomatoes with juice, oregano, basil, crushed red pepper flakes, salt, and black pepper. Mix well to combine.
05 - Pour in the short pasta and broth. Stir to combine, ensuring the pasta is submerged in liquid as much as possible.
06 - Bring to a simmer. Reduce heat to medium-low, cover, and cook for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
07 - Sprinkle mozzarella and Parmesan evenly over the skillet. Cover and cook for 2 to 3 minutes until the cheese is melted and bubbly.
08 - Remove from heat. Sprinkle with fresh parsley or basil if desired. Serve hot.

# Expert Tips:

01 -
  • Everything cooks in one pan, which means you get all the comfort of stuffed peppers without spending an hour stuffing and baking them.
  • The cheese melts right into the pasta and creates these golden bubbly pockets that make every bite feel like a reward.
  • You probably have most of the ingredients already, and it reheats beautifully for lunch the next day.
02 -
  • Stir the pasta every few minutes while it simmers because it loves to stick to the bottom of the pan when you are not looking.
  • If the liquid absorbs before the pasta is done, add a splash more broth or water rather than turning up the heat.
  • Letting the skillet rest for a minute after the cheese melts helps the sauce thicken slightly and makes serving much easier.
03 -
  • Use a skillet that goes from stovetop to table because transferring this dish is messy and you lose all that beautiful cheese presentation.
  • Shred your own cheese from a block instead of using pre shredded bags because the anti caking agents prevent it from melting as smoothly.

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