Cheesy Stuffed Pepper Skillet Pasta (Printable)
One-pan pasta with bell peppers, savory browned meat and melted mozzarella for a cozy, easy weeknight dinner.
# What You 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)
# How-To Steps:
01 - Heat olive oil in a large, deep skillet over medium heat. Add the diced onion and bell peppers. Cook for 3-4 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 5-6 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 until well combined.
05 - Pour in the short pasta and broth. Stir to combine, ensuring the pasta is submerged in the liquid as much as possible.
06 - Bring to a simmer. Reduce heat to medium-low, cover, and cook for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
07 - Sprinkle mozzarella and Parmesan evenly over the top. Cover and cook for 2-3 minutes until the cheese is melted and bubbly.
08 - Remove from heat. Garnish 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 with exactly zero dishpan hands.
- The pasta soaks up the tomato broth as it cooks, so every bite tastes like it has been simmering for hours rather than minutes.
02 -
- Stir the pasta once or twice during simmering or you will find a stubborn layer of stuck penne waiting for you at the bottom.
- Do not lift the lid constantly to check, every peek lets steam escape and the pasta needs that trapped moisture to cook properly.
03 -
- Use a skillet that goes from stovetop to table so you never have to transfer anything and the presentation is effortless.
- Shred your own cheese from a block rather than buying pre shredded, the anti caking agents on bagged cheese keep it from melting smoothly.