Cheesy Stuffed Pepper Skillet (Printable view)
One-pan pasta with sautéed peppers, diced tomatoes and a melty three-cheese finish, broiled until bubbly.
# 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 diced bell peppers and onion. Sauté for 4 to 5 minutes until softened and lightly caramelized.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
03 - Add 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 and 2 cups of water. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for 10 to 12 minutes, stirring occasionally, until 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 cheeses are fully melted and the sauce is smooth and creamy.
06 - Sprinkle 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 Advice:
01 -
- One pan means you get stuffed pepper flavors without the hour long bake and a sink full of dishes.
- The broiled Parmesan crust on top turns a random weeknight dinner into something that feels like you tried way harder than you did.
02 -
- Do not skip stirring the pasta while it simmers because it will glue itself to the bottom of the skillet in minutes and that burnt flavor cannot be hidden by any amount of cheese.
- If the liquid absorbs before the pasta is tender, add a splash more water and keep the lid on because pasta cooking times vary wildly by shape and brand.
03 -
- Let the finished skillet rest for three minutes before serving because the sauce thickens as it cools slightly and those molten cheese pulls in photos are worth the wait.
- If your skillet is not oven safe simply transfer everything to a baking dish before broiling because nothing ruins a Tuesday like a ruined skillet handle.