Cheesy Stuffed Pepper Skillet Pasta (Printable)

One-pan pasta with bell peppers, browned meat, tomatoes and gooey mozzarella for a quick, comforting weeknight meal.

# 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 pound ground beef or turkey

→ Pantry

05 - 2 tablespoons olive oil
06 - 1 (14.5-ounce) can diced tomatoes, with juice
07 - 2 tablespoons tomato paste
08 - 2 cups low-sodium chicken or vegetable broth
09 - 8 ounces 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)

# Directions:

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 well to combine.
05 - Pour in the pasta and broth. Stir to combine, ensuring 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 is absorbed.
07 - Sprinkle mozzarella and Parmesan evenly over the skillet. Cover and cook for 2-3 minutes, until cheese is melted and bubbly.
08 - Remove from heat. Sprinkle with fresh parsley or basil before serving, if desired. Serve hot.

# Expert Suggestions:

01 -
  • One pan means you get all the comfort of stuffed peppers with almost zero cleanup.
  • The pasta soaks up the tomato broth as it cooks, so every bite is rich and saucy.
  • It reheats beautifully the next day, making it ideal for lunch leftovers.
02 -
  • Stir the pasta every few minutes while simmering because it loves to settle and stick to the bottom of the pan.
  • If the liquid absorbs before the pasta is done, add a splash more broth or water rather than panic.
  • Let the skillet rest for two minutes off the heat before serving so the sauce thickens up nicely.
03 -
  • Shred your own cheese from a block because pre shredded bagged cheese has coatings that prevent it from melting smoothly.
  • Toast the tomato paste in the skillet for thirty seconds before adding liquids to deepen its flavor dramatically.

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