Cheesy Stuffed Pepper Skillet Pasta (Printable)
Creamy, cheesy pasta with bell peppers, tomatoes, and a golden broiled top—easy weeknight comfort in one skillet.
# What You'll Need:
→ Vegetables
01 - 2 medium bell peppers (1 red, 1 green), cored, seeded, and 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 heavy cream
→ Pantry Staples
10 - 2 tablespoons olive oil
11 - 1 teaspoon dried Italian herb blend (basil, oregano, thyme)
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon kosher salt, or to taste
14 - 1/4 teaspoon freshly ground black pepper
→ Optional Garnish
15 - 1/4 cup chopped fresh parsley
# How-To Steps:
01 - Heat olive oil in a large oven-safe skillet over medium heat. Add the diced bell peppers and chopped onion, cooking for 4 to 5 minutes until softened and lightly caramelized.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
03 - Pour in the diced tomatoes with their juices, smoked paprika, dried Italian herbs, salt, and black pepper. Stir thoroughly to combine all seasonings.
04 - Add the dry pasta and 2 cups of water to the skillet. Stir well, 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 and stir in the milk, shredded mozzarella, and shredded cheddar. Continue mixing until the cheeses are fully melted and the sauce is smooth and creamy.
06 - Sprinkle the grated Parmesan evenly over the top. Transfer the skillet to the oven and broil for 2 to 3 minutes until the surface 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 a single skillet, which means you get all the stuffed pepper flavor with zero stuffing effort and almost no dishes.
- The cheesy, saucy finish is the kind of thing that makes people go quiet at the table because they are too busy eating to talk.
02 -
- You really do need an oven-safe skillet if you want that broiled golden top, otherwise just cover and let the Parmesan melt on the stovetop.
- Stirring the pasta occasionally while it simmers prevents it from sticking to the bottom and burning, which I learned after ruining my first attempt.
03 -
- Shred your own cheese rather than buying pre-shredded bags, the anti-caking agents on pre-shredded cheese prevent it from melting smoothly.
- Use shells or rotini instead of penne if you want the pasta to hold onto more of that creamy sauce in every bite.