Cheesy Stuffed Pepper Skillet Pasta (Printable)
One-pan, stuffed-pepper style pasta with bell peppers, ground meat, and gooey mozzarella for a quick weeknight dinner.
# 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)
# How To Make It:
01 - Heat olive oil in a large, deep skillet over medium heat. Add the diced onion and bell peppers. Cook for 3-4 minutes, stirring occasionally, until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
03 - Add the ground beef or turkey to the skillet. Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-6 minutes. Drain any excess fat if necessary.
04 - Stir in the tomato paste, diced tomatoes with their juice, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Mix thoroughly to combine.
05 - Pour in the short pasta and broth. Stir well to combine, ensuring the pasta is submerged in the liquid as much as possible.
06 - Bring the mixture to a simmer. Reduce heat to medium-low, cover with a lid, and cook for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
07 - Sprinkle the shredded mozzarella and grated Parmesan evenly over the top. Cover and continue cooking for 2-3 minutes until the cheese is fully melted and bubbly.
08 - Remove the skillet from heat. Garnish with chopped fresh parsley or basil if desired. Serve hot directly from the skillet.
# Expert Hints:
01 -
- Everything cooks in a single skillet which means cleanup is almost nonexistent and that alone is worth celebrating on a busy night.
- The pasta absorbs the tomato broth as it cooks so every bite carries that deep savory flavor usually reserved for slow simmered sauces.
02 -
- Do not lift the lid constantly while the pasta simmers because every peek lets steam escape and the pasta needs that moisture to cook properly.
- Stirring occasionally is important but stirring too aggressively breaks the pasta into odd little pieces so be gentle about it.
03 -
- Use a skillet that goes from stove to table because transferring this to another dish means losing all that beautiful cheese pull and creating extra washing.
- Let the finished skillet rest for at least three minutes before serving because the sauce continues to thicken as it cools slightly and the cheese sets into perfect gooey layers.