This oven baked 5-ingredient stuffed pepper pasta is exactly the kind of dish a good neighbor brings when you’re under the weather: cozy, familiar, and hearty enough to be dinner in one deep baking dish. It borrows the flavors of classic Midwestern stuffed peppers—ground beef, green bell peppers, tomato, rice, and plenty of melted cheese—and tucks them into a pasta bake that can be reheated all week.
The method is intentionally simple: everything gets mixed, covered, and baked until the pasta, rice, and peppers are all tender and the top is bubbling and browned at the edges.
Serve this stuffed pepper pasta straight from the baking dish with a simple green salad dressed in a sharp vinaigrette to cut through the richness. Warm garlic bread or a crusty baguette is ideal for scooping up the saucy bits that collect in the corners of the pan. A light red wine like a Chianti or a mellow Zinfandel pairs nicely, while sparkling water with lemon keeps things refreshing if you’re on the mend. Leftovers reheat well and can be rounded out with a side of steamed broccoli or green beans for a more vegetable-forward plate.
Oven Baked 5-Ingredient Stuffed Pepper Pasta
Servings: 6
Ingredients
1 pound lean ground beef2 large green bell peppers, seeded and chopped into bite-size pieces3 cups uncooked short pasta (such as rotini, penne, or shells)1 1/2 cups uncooked white rice (long-grain or parboiled)1 (24–26 ounce) jar tomato pasta sauce (or marinara)4 cups water2 cups shredded mozzarella cheese (or a mozzarella-cheddar blend)1 teaspoon kosher salt, plus more to taste1/2 teaspoon freshly ground black pepper1 tablespoon olive oil or neutral cooking oil (for browning the beef)Nonstick cooking spray or a little extra oil for greasing the baking dish
Directions
