Introduction

Do you ever crave that comforting, homestyle flavor of stuffed peppers, but just don’t have the time for all the fuss? I sure do! This Stuffed Pepper Pasta recipe brings all those beloved flavors together in one easy, satisfying skillet meal. It’s like a warm hug in a bowl, and the best part? It’s ridiculously simple to whip up, making it perfect for those busy weeknights when you want something delicious without the stress.

Why You’ll Love This Recipe

Fast: Ready in under an hour, perfect for busy evenings.
Easy: Minimal prep and just one pan for less cleanup.
Giftable: Makes a fantastic meal to share with neighbors or friends.
Crowd-Pleasing: A guaranteed hit with both kids and adults!

Ingredients

Gather ’round, here’s what you’ll need to make this amazing Stuffed Pepper Pasta:

1 tablespoon olive oil: A little healthy fat to get things started.
3 bell peppers, diced: Use a mix of colors for a vibrant dish! I love red and yellow for their sweetness.
½ yellow onion, diced: For that classic savory base.
1 pound ground beef: You can totally swap this for ground turkey or even plant-based crumbles if you like!
1 tablespoon minced garlic: Fresh is always best, but pre-minced works too!
24 ounces pasta sauce: Your favorite jarred sauce will be perfect here. Marinara or a robust tomato blend works wonders.
1 teaspoon Italian seasoning: This little blend packs a punch of classic Italian herbs.
1 teaspoon garlic powder: Doubling down on that garlic goodness!
1 teaspoon onion powder: Enhances the savory notes even more.
Salt and black pepper, to taste: The essentials for bringing out all the flavors.
4 cups cooked bowtie pasta (farfalle): I love bowties because they catch all that delicious sauce! Make sure your pasta is cooked al dente before adding it.

How to Make It

Alright, let’s get cooking! It’s simpler than you think:

Prep Your Veggies: Grab a large skillet or a sturdy pot and heat up that tablespoon of olive oil over medium heat. Once it’s shimmering, toss in your diced bell peppers and that ½ diced yellow onion. Let them soften up for about 5-7 minutes – you want them tender but not mushy.
Brown the Beef: Add your pound of ground beef to the skillet. Use your spoon to break it up into smaller pieces as it cooks. Keep cooking until it’s nice and browned all over. Now, this is an important step for a cleaner flavor: carefully drain off any extra grease.
Garlic Goodness: Stir in that tablespoon of minced garlic. Give it a quick stir and let it cook for just about 1 minute until you can really smell its amazing aroma. Don’t let it burn!
Sauce Time: Pour in your 24 ounces of pasta sauce. Then, sprinkle in the Italian seasoning, garlic powder, and onion powder. This is where the magic starts to happen!
Season to Perfection: Add a pinch of salt and a few grinds of black pepper. Taste it here and adjust if you think it needs a little more of either. Remember, the pasta sauce might already have salt in it, so go easy at first!
Let it Simmer: Bring the whole delicious concoction to a gentle simmer. Once it’s bubbling, reduce the heat to low, cover your skillet (if you have a lid, otherwise just let it bubble away gently), and let it cook for 10-15 minutes. This is crucial for letting all those flavors get to know each other and really meld together beautifully.
Pasta Party: Now, add your 4 cups of cooked bowtie pasta right into the skillet. Give everything a good stir to make sure every single pasta noodle is coated in that glorious stuffed pepper sauce.
Heat it Through: Let it heat through for a few more minutes, stirring occasionally. You want everything nice and warm before you serve it up.
Serve and Enjoy! Ladle this cozy pasta into bowls and dive in!

Substitutions & Additions

Feeling creative? This recipe is super adaptable! Here are a few ideas:

Veggies: Don’t have bell peppers? Zucchini or even chopped spinach can be a fun addition. For a bit more crunch, add some diced carrots with the onions and peppers.
Protein: As mentioned, ground turkey or chicken are great swaps. For a vegetarian option, try using lentils or crumbled firm tofu.
Spice it Up: Love a little heat? Add a pinch of red pepper flakes along with the other seasonings.
Cheesy Delight: Stir in some shredded mozzarella or Parmesan cheese right at the end until it’s melted and gooey. Or, top individual servings with cheese before serving!
Rice: If you’re feeling extra adventurous, you could even stir in about a cup of cooked rice for a heartier meal!

Tips for Success

A few little tricks to make your Stuffed Pepper Pasta absolutely perfect:

Don’t Overcook the Pasta: Since the pasta will cook a bit more in the sauce, make sure you cook it slightly less than al dente when you prepare it separately. Soggy pasta is no fun!
Taste and Adjust: Seasoning is personal! Always taste your sauce before adding the pasta and adjust salt and pepper as needed.
Prep Ahead: You can dice your peppers and onions a day in advance and store them in an airtight container in the fridge. This saves even more time on cooking day!
Drain Wisely: Make sure to drain off excess grease from the ground beef thoroughly. This prevents the dish from feeling too heavy or oily.

How to Store It

Leftovers? Lucky you! This Stuffed Pepper Pasta is fantastic the next day.

Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to reheat, you can do so gently on the stovetop over low heat, stirring occasionally, or in the microwave. You might need to add a splash of water or broth to loosen it up a bit.

FAQs

Is this recipe truly a one-pan meal?

Technically, you cook the pasta separately. However, the main sauce and flavor development all happens in one skillet, minimizing cleanup significantly! If you’re feeling super ambitious, you could even try cooking the pasta directly in the sauce with extra liquid, but that’s a bit more advanced.

Can I make this ahead of time?

Yes! You can cook the sauce and meat mixture ahead of time and store it in the fridge. Then, on serving day, simply cook your pasta, combine it with the reheated sauce, and heat through. It’s a great way to get dinner on the table even faster.

What kind of bell peppers should I use?

You can use any color! Red, yellow, orange, and even green bell peppers will work. A mix of colors makes the dish look extra appealing and offers a slightly different sweetness from each. Red, yellow, and orange tend to be a bit sweeter than green.

Is this recipe spicy?

This recipe as written is not spicy. The pasta sauce is the main source of flavor. If you like a bit of heat, I highly recommend adding a pinch of red pepper flakes when you add the other seasonings!

One-Pan Stuffed Pepper Pasta

This One-Pan Stuffed Pepper Pasta recipe brings all the comforting flavors of stuffed peppers together in one easy, satisfying skillet meal, perfect for busy weeknights.

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Prep Time 15

Cook Time 30

Servings 4 servings

Equipment

Large skillet or pot With a lid if possible
Spoon For breaking up meat and stirring
Measuring cups and spoons
Knife and cutting board
Airtight container For storing leftovers

Ingredients

Main ingredients

1 tablespoon olive oil
3 bell peppers diced, mix of colors recommended (red and yellow for sweetness)
0.5 yellow onion diced
1 pound ground beef can swap for ground turkey or plant-based crumbles
1 tablespoon minced garlic fresh preferred, pre-minced works too
24 ounces pasta sauce your favorite jarred sauce (marinara or tomato blend)
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
salt to taste
black pepper to taste
4 cups cooked bowtie pasta al dente, also known as farfalle

Instructions

Prep Your Veggies: Grab a large skillet or a sturdy pot and heat up that tablespoon of olive oil over medium heat. Once it’s shimmering, toss in your diced bell peppers and that ½ diced yellow onion. Let them soften up for about 5-7 minutes – you want them tender but not mushy.
Brown the Beef: Add your pound of ground beef to the skillet. Use your spoon to break it up into smaller pieces as it cooks. Keep cooking until it’s nice and browned all over. Now, this is an important step for a cleaner flavor: carefully drain off any extra grease.
Garlic Goodness: Stir in that tablespoon of minced garlic. Give it a quick stir and let it cook for just about 1 minute until you can really smell its amazing aroma. Don't let it burn!
Sauce Time: Pour in your 24 ounces of pasta sauce. Then, sprinkle in the Italian seasoning, garlic powder, and onion powder. This is where the magic starts to happen!
Season to Perfection: Add a pinch of salt and a few grinds of black pepper. Taste it here and adjust if you think it needs a little more of either. Remember, the pasta sauce might already have salt in it, so go easy at first!
Let it Simmer: Bring the whole delicious concoction to a gentle simmer. Once it’s bubbling, reduce the heat to low, cover your skillet (if you have a lid, otherwise just let it bubble away gently), and let it cook for 10-15 minutes. This is crucial for letting all those flavors get to know each other and really meld together beautifully.
Pasta Party: Now, add your 4 cups of cooked bowtie pasta right into the skillet. Give everything a good stir to make sure every single pasta noodle is coated in that glorious stuffed pepper sauce.
Heat it Through: Let it heat through for a few more minutes, stirring occasionally. You want everything nice and warm before you serve it up.
Serve and Enjoy! Ladle this cozy pasta into bowls and dive in!

Notes

This recipe is a "one-pan" meal in that the sauce and meat cook in one skillet, minimizing cleanup. The pasta is cooked separately. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated gently on the stovetop or in the microwave. You can add red pepper flakes for spice or shredded cheese for a cheesy delight.