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Cheesy, beefy, and packed with bell peppers, this Stuffed Pepper Pasta brings all the comforting flavors of classic stuffed peppers—without the fuss!

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Stuffed Pepper Pasta is a hearty, one-pan meal that comes together quickly and is guaranteed to be a family favorite. Think of it as your favorite weeknight shortcut to that nostalgic, home-cooked flavor—easy, satisfying, and totally crowd-pleasing!

Why you’ll love Stuffed Pepper Pasta

• Classic and comforting. There’s just something about casseroles that are warm and comforting. You know if it says “casserole” in the title, it’s going to be amazing!
• This is so quick and easy! If you love traditional stuffed bell peppers, you’ll love this recipe! It comes together in the amount of time of cooking the pasta and browning the meat, then it’s in the oven to melt the gooey cheese. It’s absolute perfection!
• Family friendly. I actually never liked stuffed bell peppers as a kid. And my kids would never eat a whole bell pepper stuffed with meat. But THIS! They love this recipe because the peppers are cut small and there’s pasta and lots of cheese. What’s not to like!

What you’ll need:

Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.

Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.

• 9×13 baking dish
• 1 pound short cut pasta, such as rotini, penne, bow ties or rigatoni 
• 1 pound ground beef , or substitute ground turkey
• 2 bell peppers, diced
• 1 yellow onion , diced
• Seasonings– Italian seasoning, garlic powder, salt, black pepper 
• 28 ounce can tomato sauce 
• 2 cups of shredded cheddar cheese. You could use mozzarella if you wanted. I love shred a block of cheese with this contraption. I find it melts so much better!

🫑 What’s the Difference Bell Peppers?

You’ve probably seen bell peppers in a rainbow of colors at the grocery store—but did you know they’re all the same vegetable, just at different stages of ripeness?

Here’s how they compare:

Green Bell Peppers

• Flavor: Crisp and slightly bitter
• Ripeness: These are the least ripe and picked early.
• Use for: Savory dishes like stir-fries, fajitas, or stuffed peppers where you want a little bite.

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Yellow and Orange Bell Peppers

• Flavor: Sweeter and milder than green, but not as sweet as red
• Ripeness: Midway between green and red in the ripening process
• Use for: Pasta salads, grilling, or snacking—these add a nice pop of color and a gentle sweetness.

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Red Bell Peppers

• Flavor: Sweetest and most flavorful of the bunch
• Ripeness: Fully ripe, which is why they’re more expensive
• Use for: Roasting, sauces, or any dish where you want natural sweetness and vibrant color

🌱 Fun Fact:

All bell peppers start out green! As they ripen, their color changes and their flavor sweetens. The longer they stay on the plant, the more nutrients (like vitamin C and beta-carotene) they develop—making red peppers the most nutritious of the bunch.

How to make it

Preheat the oven to 350°F
Lightly spray a 9×13-inch baking dish and set aside.

Start the pasta water
Bring a large pot of salted water to a boil for the pasta.

Cook the beef and veggies
In a large skillet over medium-high heat, add:

• ground beef
• diced bell pepper
• diced onion
• Season with salt, pepper, garlic powder, and Italian seasoning

Cook, breaking up the beef, until it’s browned and the vegetables are soft—about 10 minutes.

Add the sauce
Pour in the tomato sauce and stir to combine. Let it simmer while the pasta cooks.

Cook the pasta
Add your pasta to the boiling water and cook 1 minute less than package directions for al dente texture. Drain well.

Combine pasta and beef mixture
Mix the drained pasta with the beef and pepper mixture until everything is coated.

Assemble the casserole

• Add half of the pasta mixture to the prepared baking dish.
• Sprinkle with 1 cup of shredded cheddar cheese.
• Layer the remaining pasta on top.
• Finish with another 1 cup of shredded cheddar cheese.

Bake
Place the dish in the oven and bake uncovered for 10 minutes, or until the cheese is melted and bubbly.

Serve:

• Let the casserole cool for a few minutes before serving. Enjoy!

This is pretty much a whole meal in one dish, but you could add a Simple Side Salad and garlic bread sliders, if you’d like!

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.  

More Dinner Ideas

• Sheet Pan Honey Mustard Chicken
• Crock Pot Spaghetti Sauce
• Crock Pot Creamy Mac and Cheese
• Sheet Pan Lasagna
• Slow Cooker Beef Ramen
• Stuffed Shells

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