Stuffed pepper pasta

Stuffed Pepper Pasta

Ingredients

• 250 g (about 8–9 oz) pasta (penne, rigatoni, or fusilli work well)
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2–3 garlic cloves, minced
• 2 bell peppers, diced (red, yellow, or green)
• 450 g (1 lb) ground beef, turkey, or chicken (optional)
• 1 can (400 g/14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• ½ tsp paprika
• Salt and black pepper, to taste
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Fresh basil or parsley, for garnish

Instructions

1. Cook the pasta in salted water until just al dente. Reserve about ½ cup of pasta water, then drain.
2. Heat olive oil in a large pan. Sauté onion and bell peppers for 5–7 minutes until softened.
3. Add garlic and cook for 30 seconds.
4. Add ground meat (if using) and cook until browned. Drain excess fat if needed.
5. Stir in tomato paste, crushed tomatoes, Italian seasoning, paprika, salt, and pepper. Simmer for 10–15 minutes.
6. Add the cooked pasta and toss with the sauce. Add a splash of pasta water if needed.
7. Stir in Parmesan, then top with mozzarella.
8. Cover for a few minutes until the cheese melts, or place under the grill/broiler briefly for a golden top.
9. Garnish with basil or parsley and serve warm.

Optional additions

• Add cooked rice for a more traditional stuffed-pepper flavor.
• Mix in mushrooms, spinach, or zucchini for extra vegetables.
• Add chili flakes for heat.
• Use cream cheese or ricotta for a creamier version.