This Stuffed Pepper Pasta captures everything you love about classic stuffed peppers—savory ground beef, tender rice, sweet bell peppers, and tangy tomato sauce—but transformed into a one-pot pasta dish that’s ready in 30 minutes. With just 5 simple ingredients, it’s hearty, comforting, and perfect for busy weeknights.
No hollowing peppers. No baking dish. Just bold flavor, fast.
Why You’ll Love This Recipe
- 🌶️ Only 5 ingredients—pantry staples!
- ⏱️ 10 minutes prep, 20 minutes cook—one pot!
- 💛 One pot = easy cleanup
- 💸 Costs under $8—feeds 6 generously
- 🌾 Naturally nut-free & easily gluten-free (use GF pasta)
Ingredients You’ll Need
(Serves 6)
- 8 oz small pasta (ditalini, elbow, or small shells)
- 1 lb ground beef (or turkey)
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 1 cup long-grain white rice, uncooked
- 2 bell peppers (any color), finely diced
- Salt & black pepper to taste
- Optional: 1 tsp garlic powder, ½ tsp onion powder, or shredded cheddar on top
💡 Pro Tips:
- Use uncooked rice—it absorbs liquid as it simmers.
- Finely dice peppers—they soften beautifully into the sauce.
- Don’t stir too much after adding pasta—prevents mushiness.
Step-by-Step Instructions (Hearty, Savory, Foolproof)
1. Brown the Beef
- In a large pot or Dutch oven, cook ground beef over medium-high heat until no longer pink; drain excess fat.
2. Add Remaining Ingredients
