Easy Stuffed Pepper Pasta Bake
Stuffed Pepper Pasta Bake is a delightful dish that brings together the comforting heartiness of pasta with the vibrant flavors of stuffed peppers. Each bite is a melty mouthful of tender rotini enveloped in a savory mix of seasoned beef, aromatic vegetables, and tangy tomatoes, all topped with a golden layer of bubbling cheese. Perfectly cozy for a weeknight dinner, this recipe makes for a satisfying meal that’s easy to whip up and hard to resist.
Table of Contents
When I first made this Easy Stuffed Pepper Pasta Bake, it quickly became a family favorite. The blend of colorful bell peppers and ground beef offers a wholesome take on traditional stuffed peppers, yet it’s served in a stylish bake that’s sure to impress at any gathering. Plus, it doesn’t require hours in the kitchen. Within just over an hour, you’ll have a dish that feels gourmet but doesn’t stretch your budget. I warmly invite you to give it a try – your taste buds will thank you!
Why You’ll Love This Recipe
- Simple & Quick: Prep it in just 10 minutes and bake in about 70 minutes for a total family meal time of just under 80 minutes.
- Irresistible Flavor: Enjoy a warm, hearty dish that balances the richness of cheese with fresh, vibrant veggies.
- Eye-Catching Appeal: The colorful layers of peppers and cheese will brighten any table and impress your guests.
- Flexible Serving: Perfect for family dinners, potlucks, or as a comforting meal on chilly nights.
- Diet-Friendly Options: Easily adaptable with ground turkey or plant-based proteins for a healthier or vegetarian spin.
Ingredients You’ll Need
- 12 oz uncooked rotini pasta: This corkscrew-shaped pasta holds sauces beautifully, making each bite flavorful.
- 2 tbsp olive oil: A staple for sautéing and adds richness to the dish. Feel free to substitute with avocado oil.
- 1 small yellow onion (diced): Adds a sweet, aromatic base that enhances the overall flavor of the bake.
- 1 green bell pepper (roughly chopped): Provides a slight bitterness that contrasts perfectly with the sweetness of other peppers.
- 1 orange bell pepper (roughly chopped): Adds color and sweetness; you can swap it for red or yellow if needed.
- 1 lb ground beef: A classic choice for protein; ground turkey or chicken also works great for a lighter option.
- 1 tbsp tomato paste: Intensifies the tomato flavor; you might use tomato purée if that’s what you have on hand.
- 1 clove garlic (minced): A must for aroma and flavor; fresh garlic is best, but jarred works in a pinch.
- 1 14.5 oz can fire-roasted diced tomatoes (undrained): Adds a smoky flavor; regular diced tomatoes can be used if needed.
- ½ cup tomato sauce: Brings moisture and a delicious tomato flavor; use your favorite brand.
- 1 tsp Italian seasoning: A fragrant herb mix that enhances the Italian theme; you can make your own with oregano and basil.
- ½ tsp salt: Essential for bringing out all the flavors.
- ¼ tsp black pepper: Adds a perfect pinch of spice; adjust according to your taste.
- 1 cup Monterey Jack cheese (shredded): Melts perfectly on top, but feel free to substitute with any melting cheese you prefer.
- Optional: fresh parsley (for garnish): A touch of greenery adds freshness and color to your dish.
How to Make Easy Stuffed Pepper Pasta Bake
Preheat the oven: Start by preheating your oven to 375°F and lightly greasing a 9×13-inch casserole dish to ensure nothing sticks.
Cook the pasta: Bring a large pot of salted water to boil. Add the uncooked rotini pasta and cook until al dente, following the package instructions. Drain and set aside, allowing the pasta to cool slightly.
Sauté the vegetables: In a large skillet over medium-high heat, add the 2 tablespoons of olive oil. Toss in the diced onion and roughly chopped green and orange bell peppers. Cover and cook for 5–7 minutes, stirring occasionally, until the veggies soften and become translucent.
Add tomato and garlic: Stir in 1 tablespoon of tomato paste and 1 clove of minced garlic. Cover again and cook for 1–2 minutes, just until the kitchen fills with that lovely aroma.
Brown the ground beef: Go ahead and add the 1 pound of ground beef to your skillet, breaking it apart with a wooden spoon as it cooks. Cover and cook for 7–10 minutes, stirring occasionally until no longer pink. Drain excess grease, leaving a little to keep flavor in the dish.
Season the mixture: Add ½ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon Italian seasoning to the skillet. Stir everything together for an even flavor distribution.
Simmer with tomatoes: Pour in the ½ cup of tomato sauce and the whole can (14.5 oz) of fire-roasted diced tomatoes, undrained. Stir to combine and let it simmer for 3–5 minutes so the flavors meld together.
Combine with pasta: Now, gently fold in the cooked rotini pasta, tossing it to ensure all the pasta is coated in that scrumptious mixture.
Transfer to casserole dish: Carefully pour the pasta and beef mixture into your prepared casserole dish, spreading it out evenly.
Top with cheese: Sprinkle 1 cup of shredded Monterey Jack cheese generously on top.
Bake: Place the casserole in the preheated oven and bake uncovered for 20–25 minutes, or until the cheese is melted and bubbling around the edges.
Broil for finish: If you’re feeling adventurous, broil the dish for an additional 30 seconds to 1 minute to achieve a beautifully browned top. Just keep a close eye on it so it doesn’t burn!
Garnish and serve: Once out of the oven, let the dish cool for a few minutes. If desired, sprinkle fresh parsley on top for a pop of color before serving.
Storing & Reheating
You can store any leftovers at room temperature for about 2 hours. After that, refrigerate in an airtight container for up to 3 days. If you want to freeze it, portion it into freezer-safe containers for up to 3 months. To reheat, pop it in the oven at 350°F for about 20 minutes until warmed through, although you might notice a slight change in texture. Adding a splash of tomato sauce can help refresh its moisture!
Chef’s Helpful Tips
- Avoid overcooking the pasta; you want it al dente since it will bake further.
- If you’re using lean ground beef, make sure to add a little additional olive oil for moisture.
- Prep the ingredients ahead of time; chopping vegetables and measuring sauce can help speed up the cooking process.
- To enhance flavor, consider using fresh herbs like basil or oregano, or adding a pinch of red pepper flakes for a bit of heat.
- This dish also makes a great make-ahead option; just assemble it beforehand and store it in the fridge before baking!
Stuffed Pepper Pasta Bake combines familiar flavors and textures in a way that feels both comforting and new. By following this straightforward guide, you can easily create a dish that delights any crowd and warms the heart. Don’t hesitate to play with flavors and ingredients to really make it your own. Enjoy the process, and I hope every bite brings a smile to your face!
Recipe FAQs
Can I make this Easy Stuffed Pepper Pasta Bake vegetarian?
Absolutely! You can substitute the ground beef with lentils or plant-based protein. Just adjust your cooking time accordingly as these alternatives may require less time to prepare.
What if I don’t have rotini pasta?
If rotini isn’t on hand, feel free to use any pasta shape you enjoy! Penne or fusilli would work wonderfully, but remember that cooking times may slightly vary.
How can I make this dish spicier?
To give your bake a little kick, you can add diced jalapeños to the sautéed veggies or sprinkle red pepper flakes into the beef mixture for a warm heat throughout.
Can I prepare this ahead of time?
Definitely! You can assemble the entire dish beforehand, cover it, and keep it in the fridge for up to a day before baking. Just allow a few extra minutes for baking time if it’s refrigerated.
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📖 Recipe Card
Easy Stuffed Pepper Pasta Bake
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Description
This Easy Stuffed Pepper Pasta Bake brings together delicious flavors with rotini and ground beef, topped with melted cheese. Ideal for a quick dinner or comforting meal, this dish is both simple to prepare and wonderfully satisfying.
Ingredients
- 12 oz uncooked rotini pasta
- 2 tbsp olive oil
- 1 small yellow onion diced
- 1 green bell pepper roughly chopped
- 1 orange bell pepper roughly chopped
- 1 lb ground beef
- 1 tbsp tomato paste
- 1 clove garlic minced
- 1 14.5 oz can fire-roasted diced tomatoes, undrained
- ½ cup tomato sauce
- 1 tsp italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup monterey jack cheese shredded
- optional: fresh parsley for garnish
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch casserole dish.
- Boil salted water in a large pot, add pasta and cook until al dente, then drain and set aside.
- In a skillet, heat olive oil over medium-high heat. Add onion and bell peppers, cover, and sauté for 5-7 minutes until softened.
- Stir in tomato paste and minced garlic, cover and cook for 1-2 minutes.
- Add ground beef to the skillet, cooking while breaking it apart until fully browned, about 7-10 minutes. Drain excess grease.
- Season with salt, pepper, and Italian seasoning; mix well.
- Incorporate tomato sauce and fire-roasted tomatoes, simmer for 3-5 minutes.
- Fold cooked pasta into the skillet, tossing to combine everything evenly.
- Transfer mixture to the prepared casserole dish, topping with shredded cheese.
- Bake uncovered for 20-25 minutes, until cheese is melted and bubbling.
- Optional: Broil for 30 seconds to 1 minute to brown the top, watching closely to prevent burning.
- Let cool for a few minutes, garnish with parsley if desired, and serve.
Notes
Feel free to substitute ground turkey or chicken for a lighter option.
For added flavor, consider mixing in your favorite vegetables like zucchini or spinach.
This dish can be made ahead of time and refrigerated before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
