Stuffed Peppers Pasta Casserole

Stuffed peppers pasta casserole delivers all the savory comfort of classic stuffed peppers in a cozy new way. It captures those tender bell peppers and hearty beef flavors you crave, then wraps them up with melty cheese and pasta for a weeknight meal everyone loves.

I came up with this on a chilly evening when I wanted that stuffed pepper flavor but needed a shortcut. Now it is my go to for busy nights when I want a hearty dinner everyone will eat without complaints.

Ingredients

• Yellow onion: Properly sautéed helps build deep sweetness layer in the sauce choose one with firm skin and no soft spots
• Green bell pepper: Gives a signature stuffed pepper taste and slight bitterness pick a pepper that feels glossy and weighty for its size
• Orange bell pepper: Brings sweetness and bright color firm and vivid orange ones are best
• Ground beef 85 to 90 percent lean: Carries all those classic savory notes search for bright pink beef that looks fresh and not overly wet
• Tomato sauce: Enriches the casserole with tangy brightness go for a quality jarred or canned version with no added sugar for best results
• Beef broth: Adds moisture and rich meaty background using homemade or low sodium broth makes this even better
• Fresh basil leaves: Chopped fresh basil lifts the flavors with fresh herbaceous notes bright and leafy basil is what you want
• Dried oregano: Provides an earthy Mediterranean flavor buy small jars for maximum freshness and not the huge dried bins
• Salt and fresh cracked black pepper: Essentials for good seasoning try freshly grinding pepper for brighter taste
• Farfalle pasta: Adds bite and shape to hold all that sauce aim for high quality brands with rough textured surfaces for sauce clinging
• Shredded Cheddar Jack cheese mix: Melts into a creamy flavorful topping look for springs of cheese for best melting not pre powdered blends

Step-by-Step Instructions

Prep the Pasta:

Boil farfalle pasta in a large pot of salted water until just al dente following the packet instructions so it holds up during baking. Drain thoroughly and set it aside so it does not overcook

Prepare the Vegetables:

Slice the yellow onion and both bell peppers into thin strips. Make sure to keep sizes uniform so everything cooks evenly. Preheat a large skillet over medium heat and add a splash of vegetable oil. Sauté onions and peppers together for about eight minutes stirring occasionally until they are softened and fragrant

Brown the Ground Beef:

Push the sautéed vegetables to the edges of the pan and crumble the ground beef into the center. Let it sit undisturbed for a minute so you get some browning then use a spatula to break it up as it cooks. Cover the pan for three to five minutes to trap heat and help cook it through then stir again breaking up big clumps. Drain off extra fat if needed for a lighter casserole

Build the Sauce:

Add tomato sauce beef broth salt and black pepper directly to the pan. Stir well so the beef and vegetables are nicely coated and simmer for about five minutes so the flavors blend and the sauce thickens slightly

Add Herbs and Pasta:

Sprinkle oregano and chopped fresh basil over everything then stir. Add in the drained farfalle pasta and toss until the sauce blankets all the noodles and filling is evenly combined

Assemble the Casserole:

Preheat your oven to three hundred fifty degrees Fahrenheit. Lightly grease a two and a half to three quart casserole dish. Spoon the pasta and beef mixture into the dish and smooth the top so it cooks evenly

Top with Cheese and Bake:

Generously scatter the shredded Cheddar Jack cheese all over the surface. Bake uncovered for fifteen to seventeen minutes until the cheese is melty and bubbling and the top is lightly golden around the edges. Serve hot to enjoy the full cheesy experience

This casserole reminds me of chilly afternoons in autumn the aroma of onions and peppers gently simmering brings back childhood memories every single time. My favorite bite always includes a bit of caramelized onion and stretchy cheese on the edge.

Storage Tips

Let the casserole cool completely before covering and refrigerating. It keeps well for up to four days and reheats easily in the microwave or oven. If you want to freeze for longer storage portion into airtight containers and thaw overnight in the fridge before reheating to maintain the melty cheese factor.

Ingredient Substitutions

Ground turkey or chicken can swap in for ground beef if you prefer a lighter dish. For a vegetarian version try cooked lentils or a meatless ground protein. You can use any color of bell peppers and rotini or penne pasta substitutes for farfalle if that is what you have.

Serving Suggestions

Pair this casserole with a crisp garden salad and some garlic bread for a balanced meal. Sometimes I serve it as a side alongside grilled sausages at summer gatherings and everyone always goes back for seconds.

Cultural and Historical Notes

Stuffed peppers have roots across the world with versions in both Mediterranean and Eastern European cuisines. Turning it into a casserole caught on as busy home cooks looked for easier ways to deliver those cozy flavors on a weeknight. This pasta bake takes the warmth of tradition and gives it a family style twist.

Enjoy every bite of this casserole and let the melty cheese bring everyone together. It is a weeknight dinner that always feels like a special treat.

Recipe Q&A

→ Can other pasta shapes be used?

Yes, you can substitute farfalle with penne, rotini, or shells. Choose a pasta that holds sauce and cheese well.

→ Is it possible to prepare this dish ahead of time?

Absolutely. Assemble in advance, cover, and refrigerate. Bake when ready to serve, adding a few extra minutes if chilled.

→ Can this be made vegetarian?

Replace ground beef with cooked lentils or plant-based crumbles for a meatless version rich in texture.

→ What cheese works best for the topping?

Cheddar-Jack melts smoothly and adds flavor, but mozzarella or a mix of Italian cheeses can also be used.

→ How to store leftovers?

Cool completely, then cover and refrigerate for up to three days. Reheat individual portions in the microwave or oven.