Cheesy Stuffed Pepper Skillet Pasta (Printable)
Sautéed peppers and tomatoes tossed with pasta and melted mozzarella and cheddar for a creamy, one-pan comfort meal.
# What You'll Need:
→ Vegetables
01 - 2 medium bell peppers (1 red, 1 green), diced
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 can (14 oz) diced tomatoes, with juices
→ Pasta
05 - 8 oz short-cut pasta (penne, rotini, or shells)
→ Cheese & Dairy
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup shredded cheddar cheese
08 - 1/4 cup grated Parmesan
09 - 1/2 cup whole milk or cream
→ Pantry Items
10 - 2 tbsp olive oil
11 - 1 tsp dried Italian herbs (basil, oregano, thyme blend)
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp salt, or to taste
14 - 1/4 tsp black pepper
→ Optional
15 - 1/4 cup chopped fresh parsley
# How-to Steps:
01 - Heat olive oil in a large oven-safe skillet over medium heat. Add diced bell peppers and onion. Sauté for 4–5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced tomatoes with juices, smoked paprika, Italian herbs, salt, and black pepper. Stir to combine thoroughly.
04 - Pour in pasta and 2 cups water. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for 10–12 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
05 - Reduce heat to low. Stir in milk or cream, mozzarella, and cheddar. Mix until cheese is fully melted and the sauce is creamy.
06 - Sprinkle Parmesan on top. Transfer skillet to the oven and broil for 2–3 minutes until the top is golden and bubbly.
07 - Garnish with chopped fresh parsley. Serve hot directly from the skillet.
# Expert Pointers:
01 -
- Everything cooks in one pan so cleanup is almost nonexistent.
- It captures the soul of stuffed peppers without the tedious prep work.
- The broiled cheese crown on top will have everyone leaning over the stove before you even call them to the table.
02 -
- Stir the pasta halfway through simmering or it will stick to the bottom and create a crust you did not sign up for.
- The broiler is aggressively fast so set a timer and do not walk away even for a moment.
- Leftovers thicken considerably in the fridge so add a splash of milk when reheating to bring the sauce back to life.
03 -
- Let the pasta rest off the heat for two minutes before serving so the sauce thickens to the perfect consistency.
- Shred your own cheese from a block rather than using bagged pre shredded since the anti caking agents on pre shredded cheese make it grainy instead of smooth.