Cheesy Stuffed Pepper Skillet (Printable)
One-pan pasta with bell peppers, tomatoes and gooey cheeses in a creamy sauce—easy, comforting weeknight dinner.
# 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 tablespoons olive oil
11 - 1 teaspoon dried Italian herbs (basil, oregano, thyme blend)
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon black pepper
→ Optional
15 - 1/4 cup chopped fresh parsley
# How To Cook:
01 - Heat olive oil in a large oven-safe skillet over medium heat. Add diced bell peppers and onion. Sauté for 4 to 5 minutes until softened and lightly caramelized.
02 - Stir in minced garlic and cook for 1 minute until fragrant, taking care not to let it brown.
03 - Add the canned diced tomatoes with their juices, smoked paprika, dried Italian herbs, salt, and black pepper. Stir thoroughly to combine all seasonings.
04 - Pour in the dry pasta along with 2 cups of water. Stir well to submerge the pasta. Bring to a boil, then reduce heat to low. Cover and simmer for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
05 - Reduce heat to low. Stir in the whole milk (or cream), shredded mozzarella, and shredded cheddar. Mix continuously until the cheese is fully melted and the sauce is smooth and creamy.
06 - Sprinkle grated Parmesan evenly over the surface. Transfer the skillet to the oven and broil for 2 to 3 minutes until the top is golden and bubbly.
07 - Remove from the oven, garnish with chopped fresh parsley, and serve immediately while hot.
# Expert Suggestions:
01 -
- Everything cooks in one skillet, which means dishes are basically zero and cleanup is a breeze.
- It tastes like stuffed peppers but without the hour long baking time or the fussy stuffing step.
02 -
- Do not skip stirring the pasta while it simmers, because it will stick to the bottom of the skillet and burn faster than you think.
- The broiler step is technically optional but it transforms the dish from a pasta dinner into something that looks and tastes like it came from a restaurant.
03 -
- Shred your own cheese from a block instead of buying pre shredded, because the anti caking powder on bagged cheese makes the sauce grainy instead of smooth.
- Use an oven safe skillet from the start so you never have to transfer anything to a different pan before broiling.