Easy Stuffed Pepper Pasta Casserole Recipe

Need those classic savory flavors of stuffed peppers but don’t have the time to stuff individual peppers? You’ll love this stuffed pepper pasta casserole! Loaded with ground beef, pasta, and bell peppers, this casserole hits all the right spots while requiring a small fraction of the work as the original stuffed pepper dish.

Stuffed pepper casserole is the perfect family-friendly dinner to save for a busy night when you’d like something filling and homey. All ingredients are combined in one pan and baked with a thick layer of melted cheese on top. Your pickiest of eaters will devour this!

Stuffed pepper pasta casserole is great for a casual dinner any night of the week and reheats well for leftovers. Make this baked stuffed pepper recipe for dinner tonight. You won’t believe how easy it is to put together.

Why You Will Love This Recipe

I really love how all the different textures combine in this baked dish. The bell peppers are cooked to perfect tenderness in the savory sauce, and the pasta absorbs all the flavors of the beef. When you take it out of the oven, the stretchy, gooey mozzarella topping on top gives you the most satisfying bite!

And because it’s such a no-fuss recipe, it’s a regular feature in my weekly menu. It’s a lot easier to just throw everything together in a casserole dish than it is to stuff each pepper individually. Plus, there’s none of the mess that comes with stuffing peppers. It’s a great way to make a big meal and still have some free time after dinner!

The Ingredients

Here’s what you’ll need to make this dish:

Fresh Bell Peppers

Diced bell peppers are definitely the highlight of this recipe! They add a nice touch of sweetness to the savory tomato sauce. For this particular recipe, I like to use a combination of green and red peppers. Not only does it look beautiful, but it also adds a nice contrast in flavor between sweet and savory. If you’re looking to save even more time, you can skip the chopping entirely and buy pre-cut frozen bell peppers!

Lean Ground Beef

By starting with lean ground beef, you get a nice, hearty base to build the rest of the dish around. Browned ground beef has a ton of rich flavor that pairs perfectly with sweet peppers and tangy tomatoes. Ground turkey or even spicy Italian chicken sausage would also work beautifully for this recipe if you want a more lean version.

Short Pasta Shapes

I like using a sturdy short pasta such as penne, rotini or medium shells. These pasta shapes will be able to hold all that delicious meat sauce. I cook the pasta only until al dente as it will cook a bit more as it bakes in the oven. For a gluten free pasta bake, use your favorite gluten free short pasta. Don’t let the pasta get too soft when boiling.

How to Make It

Now let’s put together this super cheesy, comforting pasta bake!

Boil the Pasta

First, bring a large pot of salted water to a boil on the stove. Add in the pasta and cook until al dente according to the package directions. Drain pasta and set aside.

Brown the Beef

In a large skillet, brown ground beef and onions over medium high heat. Add in the diced bell peppers and cook for an additional 4 minutes until peppers begin to soften. Drain off any excess grease from the pan.

Simmer the Sauce

Add the minced garlic, diced tomatoes, tomato sauce and Italian seasoning. Stir well and let the sauce simmer for about 5 minutes for all the flavors to meld together.

Combine and Layer

Now, add the pasta to the beef mixture and stir until everything is coated with the sauce. Pour the mixture into a greased 9×13 inch baking dish and spread it out evenly.

Bake and Serve

Top the pasta with the shredded mozzarella and cheddar cheese. Bake uncovered at 375°F for 20 minutes or until cheese is melted and bubbly around the edges.

My Top Tips for Success

Be sure to undercook the pasta by 1-2 minutes when boiling as the pasta will continue to cook as it sits in the hot oven and absorbs the warm tomato sauce.

Cutting the peppers into small pieces instead of strips will ensure each bite of the casserole has a balanced ratio of pasta, beef and sweet peppers.

If you like a nice, crisp cheese topping on baked pasta dishes, turn the broiler on for the last 2 minutes of baking time. Keep a close eye on it so the mozzarella doesn’t burn.

Storage and Reheating

• Store leftover pasta casserole in an airtight container in the fridge for up to 4 days. 
• For freezing, cool the casserole completely, then cover tightly with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
• For reheating, microwave single portions for 1-2 minutes, or warm the whole casserole in a 350°F oven until warmed throughout.

What to Serve it With

• A warm slice of garlic buttered bread is great to scoop up extra sauce.
• A light, simple salad with an Italian dressing is perfect to accompany the meal.
• Steamed green beans or roasted asparagus would be a nice side dish.
• Top with fresh parsley and grated parmesan cheese before serving.

Frequently Asked Questions

Can I prep this casserole ahead of time?

Yes, assemble the whole casserole and refrigerate covered for up to 24 hours before baking. You might need to add 5 minutes to the bake time if you are putting the cold casserole in the oven.

Can I use rice instead of pasta?

Yes, cooked white or brown rice can be used instead of the pasta to make the casserole have a more traditional stuffed pepper consistency. Be sure to cook the rice first before adding to the meat sauce.