Cheesy Stuffed Pepper Skillet (Print Version)

One-pan pasta with bell peppers, garlic, tomatoes and three cheeses for a creamy, comforting weeknight meal.

# 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 heavy 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

# Step-by-Step Guide:

01 - Heat olive oil in a large oven-safe skillet over medium heat. Add the diced bell peppers and chopped onion. Sauté for 4 to 5 minutes until the vegetables are softened and the onion is 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 everything together until well combined.
04 - Pour in the dry pasta along with 2 cups of water. Stir thoroughly to submerge the pasta, then bring the mixture to a boil. Reduce the heat to low, cover the skillet with a lid, 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 the heat to low. Pour in the milk or cream, then add the mozzarella and cheddar cheese. Stir continuously 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 cheese is golden and bubbly.
07 - Remove from the oven and garnish with chopped fresh parsley. Serve immediately while hot.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, so cleanup is practically nonexistent
  • The pasta absorbs all those pepper and tomato flavors while it cooks
  • That broiled cheese topping creates the most incredible crispy bits everyone fights over
02 -
  • The pasta continues absorbing liquid even after you turn off the heat, so don't let it get too dry while cooking
  • Using an oven-safe skillet is non-negotiable unless you want to transfer everything to a baking dish for the broiler step
  • If your sauce looks too thick before adding the cheese, splash in a little more water or milk
03 -
  • If you only have sweet peppers on hand, the dish still works but you might want an extra pinch of smoked paprika
  • Letting the skillet rest for 5 minutes after broiling helps the sauce set slightly so it's not quite so messy to serve

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