Stuffed Pepper Pasta
Prep Time: 15 minutesCook Time: 30 minutesTotal Time: 45 minutesServings: 6Course: Main CourseCuisine: AmericanCalories: Approximately 520 kcal per servingIngredients1 lb ground beef12 oz short pasta, such as penne, rotini, or shells1 red bell pepper, chopped1 green bell pepper, chopped1 small yellow onion, diced3 cloves garlic, minced1 (14.5 oz) can diced tomatoes1 (15 oz) can tomato sauce2 cups beef broth, plus more if needed1 teaspoon Italian seasoning1 teaspoon paprikaSalt and black pepper, to taste1 cup shredded mozzarella cheese½ cup shredded cheddar cheeseFresh parsley, chopped, for garnishInstructionsHeat a large, deep skillet over medium heat. Add the ground beef and cook until browned, breaking it into small pieces as it cooks. Drain excess grease if needed.Add the chopped red and green bell peppers and diced onion. Cook for 4–5 minutes, until they begin to soften.Stir in the minced garlic and cook for about 30 seconds, until fragrant.Add the diced tomatoes, tomato sauce, beef broth, Italian seasoning, paprika, salt, and black pepper. Stir well.Add the uncooked pasta and bring everything to a gentle simmer. Cover and cook until the pasta is tender, stirring occasionally. Add a little extra broth if the mixture becomes too thick before the pasta finishes cooking.Reduce the heat and stir in half of the mozzarella and cheddar cheese.Sprinkle the remaining cheese over the top. Cover for 2–3 minutes, or until the cheese is completely melted.Garnish with fresh parsley and serve your Stuffed Pepper Pasta warm.NotesGround turkey or Italian sausage can be used instead of ground beef.Add red pepper flakes or Pepper Jack cheese for a spicy version.If the pasta becomes too thick, stir in a splash of beef broth or tomato sauce.Store leftovers in an airtight container in the refrigerator for up to 3–4 days.Add a splash of broth or sauce when reheating to keep the pasta moist.