Thanks so much for stopping by—this one’s a keeper! If you love classic stuffed peppers but want all that savory, comforting flavor without the extra work, this Stuffed Pepper Pasta is about to become your new weeknight hero. It’s cozy, cheesy, and hearty—everything you want in a family-style meal—with just one skillet and about 30 minutes. Anything but boring!!

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What Is Stuffed Pepper Pasta?

Stuffed Pepper Pasta is a deconstructed version of traditional stuffed peppers, where all the best parts—ground beef, sweet bell peppers, tomatoes, spices, and rice or pasta—come together in one glorious, cheesy skillet. We’re swapping the rice for pasta here to make it extra satisfying and weeknight-easy.

It’s basically comfort food meets convenience—and yes, it tastes even better the next day.

Why You’ll Love This Recipe

One-pot magic: Everything cooks in one pan—less mess, less stress.
Fast and filling: Ready in under 40 minutes and super hearty.
Packed with flavor: Garlic, Italian seasoning, and sautéed peppers give it that rich, stuffed-pepper taste.
Easy to customize: Use whatever pasta you have and adjust the meat and veggies.
Leftover-friendly: Tastes amazing reheated the next day.

What Does Stuffed Pepper Pasta Taste Like?

Imagine the savory, comforting flavor of a classic stuffed pepper—sweet bell peppers, garlic, onion, seasoned beef, and tangy tomato sauce—combined with tender pasta and melty cheese. It’s rich, slightly sweet, a little smoky (hello, paprika!), and oh-so-satisfying.

Each bite is cozy and layered with flavor, and the cheese? It just pulls everything together beautifully. Trust me, this dish will disappear fast!

Benefits of This Recipe

Great for meal prep – holds up well for leftovers
Kid-friendly – pasta + cheese + flavor = instant hit
Balanced meal – carbs, protein, and veggies all in one
Customizable – low-carb, gluten-free, or vegetarian with simple swaps
Budget-friendly – pantry staples and simple ingredients

Ingredients for Stuffed Pepper Pasta

Here’s what you’ll need to make this one-pot wonder:

1 tablespoon olive oil
1 pound ground beef (or Italian sausage or turkey)
1 small yellow onion, diced
3 cloves garlic, minced
2 bell peppers, diced (any color!)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
1 (15-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
2 cups beef broth (or water + bouillon)
2 cups dry pasta (small shapes like penne, rotini, or shells work best)
1½ cups shredded cheese (cheddar, mozzarella, or a blend)
Chopped parsley or basil for garnish (optional)

Tools You’ll Need

Large skillet or sauté pan with lid
Wooden spoon or spatula
Cutting board and knife
Measuring cups and spoons
Cheese grater (if using block cheese)

Ingredient Additions & Substitutions

Substitutions:

Meat: Swap beef with ground turkey, chicken, sausage, or plant-based crumbles.
Pasta: Gluten-free or whole wheat pasta both work.
Cheese: Use dairy-free shreds for a vegan version, or provolone for extra melt.
Broth: Use vegetable broth for a lighter version.

Add-ins:

Cooked rice instead of pasta (for a more classic vibe)
Chili flakes for a spicy kick
Chopped spinach or zucchini for extra veggies
Top with sour cream or Greek yogurt for a creamy finish

How to Make Stuffed Pepper Pasta

Step 1: Cook the Meat

Heat olive oil in a large skillet over medium-high heat. Add the ground beef and onion. Cook until browned, about 6–8 minutes, breaking it up with a spoon as it cooks. Drain excess grease if needed.

Step 2: Add the Garlic & Peppers

Stir in the garlic and bell peppers. Sauté for 3–4 minutes, until slightly softened and fragrant.

Step 3: Season & Add Liquids

Add salt, pepper, Italian seasoning, and smoked paprika. Stir in diced tomatoes, tomato sauce, and beef broth.

Step 4: Add the Pasta

Stir in the uncooked pasta. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 12–15 minutes, stirring occasionally, until pasta is tender and sauce is slightly thickened.

Step 5: Stir in the Cheese

Turn off the heat and stir in half the shredded cheese. Sprinkle the remaining cheese on top, cover the pan, and let it sit for 5 minutes until the cheese is melted and gooey.

Step 6: Serve

Garnish with chopped parsley or basil and serve warm!

What to Serve With Stuffed Pepper Pasta

Garlic bread or crusty rolls
Simple green salad with balsamic vinaigrette
Steamed broccoli or green beans
Roasted veggies like carrots or Brussels sprouts
A glass of red wine (yes, please!)

Tips for Making the Best Stuffed Pepper Pasta

Cut peppers into small, even pieces so they cook quickly and evenly.
Don’t overcook the pasta! Check it a couple of minutes before the timer.
Use flavorful broth instead of water for deeper flavor.
Add cheese in two stages for perfect creaminess and a melty top.
Let it rest before serving—the sauce thickens slightly as it sits.

How to Store & Reheat

To store:
Cool completely, then store in an airtight container in the fridge for up to 4 days.

To reheat:
Warm in a skillet with a splash of broth or water over medium heat until heated through. Microwave works too—just stir halfway through!

To freeze:
Let cool, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions (FAQ)

Can I make this vegetarian?

Absolutely! Swap the meat for a plant-based crumble or add extra veggies and beans for protein.

What kind of pasta works best?

Short shapes like penne, rotini, shells, or elbow macaroni cook evenly and soak up all the flavor.

Can I prep this ahead of time?

Yes! You can cook the meat and peppers in advance, store in the fridge, then add liquids and pasta when ready to finish cooking.

Is this recipe spicy?

Not inherently, but you can easily spice it up with chili flakes or spicy sausage.

Final Thoughts

This Stuffed Pepper Pasta is everything we love about comfort food—rich, flavorful, cheesy, and so incredibly satisfying. It’s a one-pot wonder that’s easy enough for a weeknight, but tasty enough to serve to guests. Plus, it’s endlessly customizable to suit your tastes or whatever’s in your fridge.