This Stuffed Pepper Pasta captures the cozy, savory-sweet essence of classic stuffed peppers—but in half the time and with minimal cleanup. Ground beef, rice, tomatoes, and bell pepper flavors meld into a hearty one-pot pasta dish, all made with just 5 simple ingredients.
No hollowing peppers. No baking. Just comfort in a bowl, ready in 30 minutes.
Why You’ll Love This Recipe
Only 5 ingredients—pantry staples!
10 minutes prep, 20 minutes cook
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)
1 lb (450g) ground beef
8 oz (225g) short pasta (elbow, rotini, or penne)
1 (15 oz) can diced tomatoes, undrained
1 cup uncooked long-grain white rice
2 cups water or beef broth
1 tsp garlic powder
Salt & black pepper to taste
Optional: 1 tbsp Worcestershire sauce, ½ tsp smoked paprika, or ½ cup frozen chopped bell peppers for extra veggie flavor
Pro Tips:
Don’t pre-cook pasta or rice—they cook together in the sauce.
Use lean beef (90/10)—less grease to drain.
Frozen bell peppers? Stir in with the tomatoes for authentic stuffed-pepper taste.
Step-by-Step Instructions (Savory, Hearty, Foolproof)
1. BROWN THE BEEF
In a large pot or deep skillet, cook ground beef over medium heat until browned. Drain excess fat.
2. ADD EVERYTHING ELSE
Stir in pasta, rice, diced tomatoes (with juice), water or broth, garlic powder, salt, and pepper.
Bring to a gentle boil.
3. SIMMER TO PERFECTION
