Cheesy Stuffed Pepper Skillet Pasta (Print version)
One-pan pasta with bell peppers, browned meat, tomatoes and gooey mozzarella for a quick, comforting weeknight meal.
# 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 lb ground beef or turkey
→ Pantry
05 - 2 tablespoons olive oil
06 - 1 (14.5 oz) can diced tomatoes, with juice
07 - 2 tablespoons tomato paste
08 - 2 cups low-sodium chicken or vegetable broth
09 - 8 oz 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)
# Method:
01 - Heat olive oil in a large, deep skillet over medium heat. Add the diced onion and bell peppers. Cook for 3-4 minutes until softened.
02 - Stir in the 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 5-6 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 pasta and broth. Stir to combine, ensuring pasta is submerged in liquid as much as possible.
06 - Bring to a simmer. Reduce heat to medium-low, cover, and cook for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
07 - Sprinkle mozzarella and Parmesan evenly over the skillet. Cover and cook for 2-3 minutes, until cheese is melted and bubbly.
08 - Remove from heat. Sprinkle with fresh parsley or basil before serving, if desired. Serve hot.
# Expert advice:
01 -
- Everything cooks in a single skillet which means cleanup is almost nonexistent on busy nights.
- It captures every bit of the classic stuffed pepper experience in a fraction of the time.
02 -
- Do not lift the lid constantly while the pasta simmers or you will lose the steam that cooks it through.
- Undercooking the pasta slightly before adding cheese is fine because it will continue to soften off the heat.
03 -
- If the pasta has absorbed too much liquid before it is fully cooked just splash in a quarter cup of warm water and keep going.
- Letting the finished skillet rest uncovered for two minutes before serving helps the sauce thicken to the perfect consistency.