Oven Baked 5-Ingredient Stuffed Pepper Pasta
My neighbor brought this over when I was under the weather, and I immediately asked for the recipe. It is warm, hearty, and packed with comforting stuffed pepper flavor. Best of all, everything bakes together in one dish.
Servings
6 servings
Ingredients
- 1 pound lean ground beef
- 2 large green bell peppers, seeded and chopped
- 3 cups uncooked short pasta (rotini, penne, or shells)
- 1 1/2 cups uncooked white rice
- 1 jar (24–26 ounces) tomato pasta sauce or marinara
- 4 cups water
- 2 cups shredded mozzarella cheese or mozzarella-cheddar blend
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Nonstick spray or oil for greasing dish
Directions
1. Preheat the Oven
Preheat oven to 375°F (190°C). Grease a deep 3-quart baking dish.
2. Brown the Beef
Heat olive oil in a skillet over medium-high heat. Add ground beef. Season with salt and pepper. Cook for 6 to 8 minutes, breaking it apart, until no pink remains. Drain excess grease if needed.
3. Prepare the Peppers
Chop green bell peppers into bite-size pieces.
4. Combine Everything
In the prepared baking dish, add:
- Cooked beef
- Chopped peppers
- Uncooked pasta
- Uncooked rice
- Pasta sauce
- Water
Stir well until fully combined.
5. Bake Covered
Cover tightly with foil. Bake for 50 minutes.
6. Add Cheese
Remove foil and stir gently. Sprinkle shredded cheese evenly over the top.
7. Finish Baking
Return uncovered to oven for 15 to 20 minutes, until cheese melts and edges bubble.
8. Rest and Serve
Let stand for 10 minutes before serving.
Serving Ideas
Serve with:
- Green salad
- Garlic bread
- Crusty baguette
- Steamed broccoli
- Green beans
Storage
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in microwave or oven.
Why You’ll Love It
This recipe combines stuffed peppers, pasta bake, and casserole comfort in one easy meal. It is rich, filling, and perfect for sharing.