Cheesy, beefy, hearty and stuffed with tender bell peppers, this Stuffed Pepper Pasta is easy, quick, and delicious! A definite crowd pleaser. All the flavors of traditional stuffed bell peppers with half the work!

This post contains affiliate links

recipe for stuffed bell peppers pasta casserole

more casserole recipes

Why you’ll love Stuffed Pepper Pasta

There’s just something about casseroles that are warm and comforting. You know if it says “casserole” in the title, it’s going to be amazing!
This is so quick and easy! If you love traditional stuffed bell peppers, you’ll love this recipe! It comes together in the amount of time of cooking the pasta and browning the meat, then it’s in the oven to melt the gooey cheese. It’s absolute perfection!
I actually never liked stuffed bell peppers as a kid. And my kids would never eat a whole bell pepper stuffed with meat. But THIS! They love this recipe because the peppers are cut small and there’s pasta and lots of cheese. What’s not to like!

crock pot stuffed pepper soup

What you’ll need:

Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.

Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.

9×13 baking dish
1 pound short pasta, such as bowties
1 pound lean ground beef, or you can use ground turkey and a meat masher to break it up while cooking
2 large or 3 small bell peppers, any color, cut into chunks. I like to cut them larger than a typical dice so they don’t disappear in the casserole.
1 yellow onion, diced
2 cups of your favorite tomato sauce
seasonings: salt and pepper, Italian seasoning , and parsley
garlic, grated
2 cups of shredded cheddar cheese. You could use mozzarella if you wanted. I love shred a block of cheese with this contraption. I find it melts so much better!

pasta recipes

How to make it

Preheat Oven:

Preheat your oven to 350ºF.

Boil Pasta:

Bring a large pot of salted water to a boil.
Cook the pasta to al dente according to package instructions. Drain and set aside.

Cook the Beef and Vegetables:

In a large pan over medium-high heat, add the ground beef and cook for 2 minutes.
Add the peppers, onions, and seasonings to the pan. Continue cooking until the beef is no longer pink and the peppers are softened, about 10 minutes.
Stir in the tomato sauce and mix well to combine.

Combine Ingredients:

In a large mixing bowl or directly in the pot, combine the cooked pasta with the beef and vegetable mixture.

Assemble the Casserole:

Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
Spread half of the pasta mixture evenly in the baking dish.
Sprinkle 1 cup of shredded cheddar cheese over the pasta.
Add the remaining pasta mixture on top and finish with the remaining shredded cheddar cheese.

Bake:

Bake uncovered in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.

Serve:

Let the casserole cool for a few minutes before serving. Enjoy!

This is pretty much a whole meal in one dish, but you could add a Simple Side Salad and garlic bread sliders, if you’d like!

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.

More Dinner Ideas

Sign up for our newsletter to get new recipes sent right to your inbox! Follow along with me on Instagram, Facebook, YouTube , Pinterest, and TikTok.