Easy Oven-Baked Stuffed Pepper Pasta
My neighbor brought this over when I was under the weather, and after one bite I immediately asked for the recipe.
This oven-baked stuffed pepper pasta is exactly the kind of comforting meal a thoughtful neighbor delivers when you’re not feeling your best. It combines all the classic flavors of traditional stuffed peppers—ground beef, green bell peppers, tomato sauce, rice, and plenty of melted cheese—into an easy one-dish pasta bake that’s hearty, cozy, and perfect for leftovers.
Everything is mixed together, covered, and baked until the pasta, rice, and peppers are tender. A blanket of melted mozzarella finishes the dish, creating a bubbly, golden topping that’s impossible to resist.
Serve with a crisp green salad tossed in a tangy vinaigrette to balance the richness. Garlic bread or a crusty baguette is perfect for soaking up the flavorful sauce. Leftovers reheat beautifully, making this an excellent meal-prep dinner.
Servings
6
Ingredients
- 1 pound lean ground beef
- 2 large green bell peppers, seeded and chopped
- 3 cups uncooked short pasta (rotini, penne, or shells)
- 1½ cups uncooked long-grain white rice
- 1 (24–26 ounce) jar marinara or tomato pasta sauce
- 4 cups water
- 2 cups shredded mozzarella cheese (or mozzarella-cheddar blend)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- Nonstick cooking spray or oil for greasing the baking dish
Directions
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