5-Ingredient Stuffed Pepper Pasta
A quick skillet pasta with ground beef, bell peppers, marinara, and melted mozzarella that brings all the flavor of classic stuffed peppers.
Equipment
- Large pot
- Large skillet
- Colander
Ingredients
- 12 oz pasta penne or rotini work best; 340 g
- 1 lb ground beef or ground turkey; 450 g
- 2 cups diced bell peppers any color; about 300 g
- 2 cups marinara or tomato pasta sauce 480 ml
- 1 cup shredded mozzarella cheese 100 g
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, cook the ground beef until fully browned, breaking it apart as it cooks. Drain excess grease if needed.
- Stir in the diced bell peppers and cook for 4 to 5 minutes until slightly softened.
- Pour in the marinara sauce and mix well. Let it simmer for 5 minutes so the flavors come together.
- Add the cooked pasta to the skillet and toss until everything is evenly coated.
- Sprinkle mozzarella cheese over the top. Cover the skillet for 2 to 3 minutes until the cheese melts, or place under a broiler briefly if the skillet is oven-safe.
- Serve hot, optionally with extra cheese on top.
Notes
Refrigerate leftovers in an airtight container for 3-4 days. Freeze in portion-sized containers for up to 2 months; thaw overnight in the fridge before reheating. For a baked version, transfer to a baking dish, top with extra cheese, and bake at 375°F (190°C) until bubbly and golden.
