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Easy Skillet Stuffed Pepper Pasta: All the Flavor, None of the Fuss!

Get all the 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! Quick, simple, and ridiculously satisfying, it's the perfect cozy meal for a busy evening.
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Cook Time 30 minutes

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!

Notes

Substitutions for meat include ground turkey, chicken, Italian sausage, or plant-based ground. Other pasta shapes like penne, rigatini, rotini, or elbow macaroni work well. Add more veggies like mushrooms, zucchini, or spinach. Spice it up with red pepper flakes. Top with shredded cheddar, mozzarella, or Parmesan cheese.
Tips for Success: Don't overcook the veggies initially (aim for tender-crisp). Drain the grease from the ground beef. Letting the sauce simmer longer (20-30 mins) develops deeper flavors. Cook pasta separately according to package directions before adding to the sauce.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. The meat and sauce mixture (without pasta) can be frozen for up to 2-3 months. Reheat in the microwave or gently on the stovetop, adding a splash of liquid if needed.