cheesy stuffed bell pepper pasta

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đź«‘ Cheesy Stuffed Bell Pepper Pasta

A creamy, cheesy pasta inspired by stuffed bell peppers—comforting, saucy, and easy to make.

Ingredients

  • 250 g pasta (penne, fusilli, or shells)

  • 2 bell peppers, diced

  • 1 small onion, finely chopped

  • 3–4 cloves garlic, minced

  • 2 tbsp olive oil or butter

  • 1 cup tomato pasta sauce

  • ½ cup cream or milk

  • 1 tsp Italian seasoning

  • ½ tsp chili flakes

  • Salt and black pepper, to taste

  • 1 cup shredded mozzarella

  • ½ cup cheddar or Parmesan

  • ½ cup cooked minced beef/chicken (optional)

  • Fresh parsley or coriander, for topping

Method

  1. Cook the pasta: Boil pasta in salted water until al dente. Reserve about ½ cup pasta water, then drain.

  2. Cook the peppers: Heat oil in a large pan. Sauté onion and bell peppers for 4–5 minutes until softened.

  3. Add flavor: Stir in garlic, Italian seasoning, chili flakes, salt, and pepper. Cook for about 30 seconds.

  4. Make the sauce: Add tomato sauce and cream. Simmer for 2–3 minutes. If it’s too thick, add a splash of reserved pasta water.

  5. Combine: Add the cooked pasta and optional meat. Stir until everything is coated.

  6. Get it cheesy: Mix in half the mozzarella and cheddar/Parmesan. Transfer to an oven-safe dish and top with the remaining cheese.

  7. Bake: Bake at 200°C (400°F) for 10–15 minutes, until bubbling and golden on top.

  8. Serve: Finish with fresh parsley or coriander and extra chili flakes.

Tip: For a more literal “stuffed pepper” version, halve the bell peppers, roast them for about 10 minutes, then fill them with the cheesy pasta and bake until the cheese is golden.

 

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