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 Staples

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)

# Directions:

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 and fragrant.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, taking care not to let it brown.
03 - Add ground beef or turkey to the skillet. Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5 to 6 minutes. Drain excess fat if necessary.
04 - Stir in tomato paste, diced tomatoes with their juice, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Mix thoroughly to combine all seasonings with the meat and vegetables.
05 - Pour in the short pasta and broth, stirring well to combine. Ensure the pasta is submerged beneath the liquid as much as possible for even cooking.
06 - Bring the mixture to a simmer, then reduce heat to medium-low. Cover with a lid and cook for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
07 - Sprinkle shredded mozzarella and grated Parmesan evenly across the surface of the skillet. Cover and continue cooking for 2 to 3 minutes until the cheese is fully melted and bubbly.
08 - Remove the skillet from heat. Garnish with freshly chopped parsley or basil if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • Everything cooks in a single skillet, which means cleanup is almost embarrassingly easy after a long day.
  • The cheese melts directly into the pasta and sauce, creating little stretchy bridges between every single bite.
  • It reheats beautifully the next day, making it a stealth champion for lunches.
02 -
  • Do not lift the lid constantly during the pasta simmering step, because escaping steam means the pasta will not cook evenly.
  • If you use a smaller skillet than recommended, the pasta will crowd and stick together instead of cooking in an even layer.
  • Gluten-free pasta tends to release more starch, so you may need to reduce the broth by a few tablespoons to avoid a soupy result.
03 -
  • Let the finished skillet rest for three minutes off the heat before serving so the sauce thickens and clings to the pasta instead of pooling on the plate.
  • Always taste the broth mixture for salt before adding the pasta, because once the pasta is in you cannot adjust the seasoning evenly.

Go Back