Cheesy Stuffed Pepper Skillet (Printable)
One-pan pasta with bell peppers, seasoned ground meat, and melted mozzarella for an easy, comforting 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:
01 - Heat olive oil in a large, deep skillet over medium heat. Add the diced onion and bell peppers, cooking 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, stirring to combine and ensuring the pasta is submerged in the liquid as much as possible.
06 - Bring to a simmer, then 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 and sprinkle with fresh parsley or basil if desired. Serve hot.
# Expert Tips:
01 -
- Everything cooks in one skillet, which means you get all the reward with barely any dishes to wrestle afterward.
- The pasta soaks up the tomato broth as it simmers, so every bite tastes like it was slow cooked for hours rather than thrown together on a Tuesday.
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.
- If the liquid absorbs before the pasta is done, add a splash more broth or water and keep the lid on tight.
03 -
- Toast the tomato paste in the pan for about 30 seconds before adding the diced tomatoes, because that brief cooking time deepens the flavor dramatically.
- Always taste the broth before adding the pasta and adjust the salt, because once the liquid reduces the flavors concentrate and a bland base becomes a bland finished dish.