Description
Sweet pepper halves brim with tender pasta tossed in rich tomato sauce, hearty beef, and creamy ricotta, then topped with melted mozzarella for a warm, comforting dish that bursts with flavor and color.
Ingredients
- 4 medium bell peppers, halved and seeded
- 8 ounces penne pasta
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 cup tomato sauce
- 1/2 cup ricotta cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C).
- Cook penne pasta in salted boiling water until al dente, then drain and set aside.
- Place pepper halves cut-side up in a baking dish and brush lightly with olive oil.
- In a large skillet over medium heat, add olive oil, sauté onion until translucent, then add garlic and cook 1 minute.
- Add ground beef, cook until browned and no longer pink, breaking it up with a spoon.
- Stir in tomato sauce, Italian seasoning, salt, and black pepper; simmer 2–3 minutes.
- Remove skillet from heat, stir in ricotta cheese and cooked pasta until well combined.
- Spoon the pasta mixture into each pepper half, dividing it evenly.
- Sprinkle shredded mozzarella over the stuffed peppers and cover the dish with foil.
- Bake covered for 25 minutes, then remove foil and bake an additional 5 minutes until cheese is bubbly.
- Garnish with chopped parsley before serving.
Notes
- Use any pasta shape you prefer or have on hand
- For a vegetarian version, substitute cooked lentils or mushrooms for the ground beef
- Let the stuffed peppers rest for 5 minutes after baking for easier serving
- Store any leftovers in an airtight container in the refrigerator for up to 3 days