Stuffed Pepper Pasta
I love stuffed peppers, but honestly I don’t always love to make them. Something about stuffing peppers one by one feels manageable at first, then I’m standing in the kitchen, annoyed, covered in rice, and wondering why dinner created so many dishes. But one night, after a long day, I wanted those same flavors without all the extra work, so I reached for pasta instead.
Best decision of my week. The first time I made this, I was overcome by the smell before the pasta even finished boiling. The peppers and onions cooked down with the beef and tomato sauce until the whole kitchen smelled exactly like classic stuffed peppers, only richer somehow. Garlic, warm, sweet peppers, bubbling tomato sauce. The kind of smell that makes people wander into the kitchen pretending they need something from the fridge.
By the time I added the pasta and cheese, dinner looked messily perfect. Saucy, cheesy, hearty comfort food minus the careful stuffing or balancing peppers upright in a baking dish.
Really I never looked back. Now I make this on nights when everyone is hungry and impatient at the same time. It fills the kitchen with that homemade dinner smell, and tastes even better scooped into a bowl with extra cheese melting on top. Also this recipe is somehow even more comforting the next day straight from the microwave while standing barefoot in the kitchen. Not sexy. Still great.
Ingredients:
- 1 lb ground beef
- 1 green bell pepper, chopped
- 1 red pepper, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 box (12 oz) of pasta
- 1 jar (24 oz) tomato sauce
- 1 can diced tomatoes
- 2 cups shredded mozzarella cheese
- Salt and pepper black
- 1 tsp Italian seasoning
Directions
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