Cheesy Stuffed Pepper Skillet (Print Version)
Creamy, cheesy pasta with bell peppers, tomatoes and melted mozzarella for a cozy one-pan weeknight supper.
# 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 tbsp olive oil
11 - 1 tsp dried Italian herbs (basil/oregano/thyme blend)
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp salt, or to taste
14 - 1/4 tsp black pepper
→ Optional
15 - 1/4 cup chopped fresh parsley
# Steps:
01 - Heat olive oil in a large oven-safe skillet over medium heat. Add the diced bell peppers and chopped onion, sautéing for 4 to 5 minutes until softened and translucent.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
03 - Add the diced tomatoes with their juices, smoked paprika, dried Italian herbs, salt, and black pepper. Stir thoroughly to combine all seasonings.
04 - Pour in the 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 and stir in the 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 top. For the best results, 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 hot directly from the skillet.
# Expert Tips:
01 -
- Everything cooks in one oven safe skillet, which means cleanup is almost nonexistent and you get those crispy golden edges under the broiler.
- It captures every flavor of classic stuffed peppers but delivers them in a creamy, saucy pasta form that feels like a warm blanket on a long day.
02 -
- Do not skip stirring the pasta while it simmers because it will stick to the bottom of the skillet and create a burnt layer that ruins the whole dish.
- If you decide to broil, make sure your skillet is truly oven safe because a plastic handle will melt and that is a kitchen disaster you do not want.
03 -
- Shred your own cheese from a block instead of using pre shredded bags because the anti caking powder on pre shredded cheese prevents it from melting smoothly.
- Take the skillet off the heat for about two minutes before adding the cheese so the residual heat melts it gently instead of making it greasy or stringy.