Cheesy Stuffed Pepper Skillet (Printable Version)
One-pan cheesy pasta with bell peppers, ground meat, and melted mozzarella for a quick, hearty dinner.
# Ingredient List:
→ 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:
01 - Heat olive oil in a large, deep skillet over medium heat. Add the diced onion and bell peppers. Cook for 3 to 4 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add ground beef or turkey to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 5 to 6 minutes. Drain excess fat if needed.
04 - Stir in tomato paste, diced tomatoes with juice, oregano, basil, crushed red pepper flakes, salt, and black pepper. Mix well to combine.
05 - Pour in the short pasta and broth. Stir to combine, ensuring the pasta is submerged in the liquid as much as possible.
06 - Bring to a simmer. Reduce heat to medium-low, cover, and cook for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
07 - Sprinkle mozzarella and Parmesan evenly over the top. Cover and cook for 2 to 3 minutes until the cheese is melted and bubbly.
08 - Remove from heat. Sprinkle with fresh parsley or basil if desired. Serve hot.
# Expert Tips:
01 -
- Everything cooks in one pan, which means you get all the comfort of stuffed peppers without spending an hour stuffing and baking them.
- The pasta soaks up the tomato broth as it cooks, so every bite is rich with flavor and the cheese pulls everything together into something truly irresistible.
02 -
- Do not lift the lid constantly while the pasta simmers, because every peek lets steam escape and the pasta needs that trapped moisture to cook properly.
- Stir gently once or twice during simmering but not aggressively, or the pasta will break apart and turn gummy instead of tender.
03 -
- Toast the tomato paste in the skillet for about 30 seconds before adding the diced tomatoes to deepen its flavor dramatically.
- Shred your own cheese from a block instead of using pre shredded bags, because the anti caking agents on packaged cheese prevent it from melting smoothly.