Introduction
Remember those classic stuffed peppers? The ones simmering away on the stove, filling the whole house with that amazing, comforting aroma? They’re pure nostalgia in a dish! But sometimes, let’s be honest, stuffing all those peppers can feel like a bit of a project.
Well, what if I told you you could get all those beloved stuffed pepper flavors – the sweet bell peppers, the savory ground beef, that rich tomato sauce – all mixed up in one easy skillet, ready to go in way less time? Enter this Stuffed Pepper Pasta! It’s like your favorite comfort food got a weeknight makeover. Quick, simple, and ridiculously satisfying, it’s the perfect cozy meal for a busy evening, and it tastes like you fussed way more than you did!
Why You’ll Love This Recipe
- Fast: Dinner is on the table in about 30 minutes!
- Easy: Minimal steps, simple ingredients, and mostly one pot!
- Family Favorite: Kids and grown-ups alike devour this one.
- Crowd-Pleasing: Perfect for feeding a hungry crew without stress.
Ingredients
Here’s what you’ll need to whip up this cozy bowl of goodness:
- 1 tablespoon olive oil: Just enough to get things started in your pan.
- 3 bell peppers, diced: Use any color you like! A mix adds beautiful color and flavor.
- ½ yellow onion, diced: The essential aromatic base.
- 1 pound ground beef: Or your favorite ground meat substitute!
- 1 tablespoon minced garlic: Because garlic makes everything better, right?
- 24 ounces pasta sauce: Grab your go-to jar of marinara or tomato sauce. Easy peasy!
- 1 teaspoon Italian seasoning: Adds that classic herbaceous depth.
- 1 teaspoon garlic powder: Boosts that garlic flavor throughout the sauce.
- 1 teaspoon onion powder: Enhances the onion flavor without adding more bulk.
- Salt and black pepper, to taste: Don’t forget to season as you go!
- 4 cups cooked bowtie pasta (farfalle): Bowties are fun and scoop up the sauce perfectly, but feel free to use your favorite short pasta shape!
How to Make It
Let’s get cooking! It’s super straightforward, promise.
1. Grab a large pot or deep skillet – the bigger, the better for mixing everything later. Heat up that tablespoon of olive oil over medium heat.
2. Toss in your diced bell peppers and onion. Give them a stir and let them cook until they start to soften up, which usually takes about 5-7 minutes. You want them tender-crisp, not mushy!
3. Now, add the pound of ground beef to the pot. Use your spoon to break it up into crumbles as it cooks. Keep stirring until it’s completely browned. Once it’s cooked through, it’s a good idea to drain off any extra grease – nobody wants a greasy pasta dish!
4. Stir in the minced garlic and cook for just about 1 minute more. You’ll smell that amazing garlic aroma as it hits the hot pan! Be careful not to burn it.
5. Pour in the entire jar (or two small jars!) of your pasta sauce. Stir in the Italian seasoning, garlic powder, onion powder, and season generously with salt and black pepper to your liking. Give it all a good mix to combine.
6. Bring the mixture up to a gentle simmer. Once it’s simmering, reduce the heat to low, cover, and let it cook for at least 10 minutes. This is where the flavors really get to know each other and deepen. If you have a little extra time, letting it simmer longer (even 20-30 minutes) just makes it even better!
7. Finally, add your cooked bowtie pasta right into the pot with the sauce. Stir everything together until all the pasta is coated in that delicious, savory stuffed pepper-inspired sauce.
Serve it up hot and watch it disappear!
Substitutions & Additions
This recipe is super flexible! Feel free to make it your own:
- Swap the Meat: Ground turkey, chicken, Italian sausage (crumble it!), or even a plant-based ground crumble work great here.
- Change the Pasta: Penne, rigatoni, rotini, or even elbow macaroni are fantastic alternatives to bowties. Gluten-free pasta works too!
- Add More Veggies: Sliced mushrooms, zucchini, or a handful of fresh spinach stirred in at the end would be delicious additions.
- Spice it Up: Add a pinch of red pepper flakes with the other seasonings for a little heat.
- Cheese, Please! Top individual servings with shredded cheddar, mozzarella, or a sprinkle of grated Parmesan cheese. Mixing some shredded cheese into the pot at the end is also highly encouraged!
- Sneak in Some Greens: Stir a few handfuls of fresh spinach into the sauce during the last few minutes of simmering; it will wilt right down.
Tips for Success
- Don’t Overcook the Veggies (Initially): You want the peppers and onions softened but still with a little structure before adding the meat. They’ll cook more in the sauce.
- Drain the Grease: Especially if using standard ground beef, draining off the excess fat keeps the sauce from being greasy.
- Simmer Time Matters: While you can eat it after 10 minutes, letting the sauce simmer for 20-30 minutes really develops those deep, comforting flavors.
- Cook Pasta Separately: The recipe calls for cooked pasta. Cook it according to package directions, usually to al dente, before adding it to the sauce. Adding dry pasta won’t work here as there isn’t enough liquid.
- Prep Ahead: You can cook the meat and sauce mixture ahead of time and store it in the fridge. Cook the pasta fresh and heat the sauce through before combining them right before serving.
How to Store It
If you happen to have leftovers (a rare occurrence in my house!), here’s how to save them:
Let the pasta cool completely. Store any leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, you can freeze the meat and sauce mixture (without the pasta!) in a freezer-safe container for up to 2-3 months. Thaw in the fridge and reheat, adding freshly cooked pasta.
To reheat, you can microwave individual portions or heat it gently on the stovetop in a skillet, adding a splash of water or broth if it seems dry.
FAQs
Got questions? I’ve got answers!
Q: Can I use a different type of pasta?
A: Absolutely! Any short pasta shape like penne, rigatoni, or rotini will work beautifully. Just cook it according to the package directions before adding it to the sauce.
Q: Can I make this vegetarian?
A: Yes! Simply swap the ground beef for a can of drained lentils, a can of drained chickpeas (mashed slightly), or your favorite plant-based ground meat substitute.
Q: Is this recipe spicy?
A: As written, no. It’s mild and savory. If you like a little heat, feel free to add a pinch of red pepper flakes when you add the other seasonings.
Q: Can I add cheese to the recipe?
A: Oh yes! Stirring in some shredded cheddar or mozzarella at the very end until it’s melted is a delicious addition. Or just sprinkle Parmesan cheese on top of your serving!
Easy Skillet Stuffed Pepper Pasta: All the Flavor, None of the Fuss!
Equipment
- Large pot or deep skillet
- Spoon
Ingredients
Ingredients
- 1 tablespoon olive oil Just enough to get things started in your pan.
- 3 bell peppers diced. Use any color you like! A mix adds beautiful color and flavor.
- 0.5 yellow onion diced. The essential aromatic base.
- 1 pound ground beef Or your favorite ground meat substitute!
- 1 tablespoon minced garlic Because garlic makes everything better, right?
- 24 ounces pasta sauce Grab your go-to jar of marinara or tomato sauce. Easy peasy!
- 1 teaspoon Italian seasoning Adds that classic herbaceous depth.
- 1 teaspoon garlic powder Boosts that garlic flavor throughout the sauce.
- 1 teaspoon onion powder Enhances the onion flavor without adding more bulk.
- Salt and black pepper to taste. Don't forget to season as you go!
- 4 cups cooked bowtie pasta (farfalle) Bowties are fun and scoop up the sauce perfectly, but feel free to use your favorite short pasta shape!
Instructions
- Grab a large pot or deep skillet – the bigger, the better for mixing everything later. Heat up that tablespoon of olive oil over medium heat.
- Toss in your diced bell peppers and onion. Give them a stir and let them cook until they start to soften up, which usually takes about 5-7 minutes. You want them tender-crisp, not mushy!
- Now, add the pound of ground beef to the pot. Use your spoon to break it up into crumbles as it cooks. Keep stirring until it's completely browned. Once it's cooked through, it's a good idea to drain off any extra grease – nobody wants a greasy pasta dish!
- Stir in the minced garlic and cook for just about 1 minute more. You'll smell that amazing garlic aroma as it hits the hot pan! Be careful not to burn it.
- Pour in the entire jar (or two small jars!) of your pasta sauce. Stir in the Italian seasoning, garlic powder, onion powder, and season generously with salt and black pepper to your liking. Give it all a good mix to combine.
- Bring the mixture up to a gentle simmer. Once it's simmering, reduce the heat to low, cover, and let it cook for at least 10 minutes. This is where the flavors really get to know each other and deepen. If you have a little extra time, letting it simmer longer (even 20-30 minutes) just makes it even better!
- Finally, add your cooked bowtie pasta right into the pot with the sauce. Stir everything together until all the pasta is coated in that delicious, savory stuffed pepper-inspired sauce.
- Serve it up hot and watch it disappear!