Delicious pasta-stuffed peppers are a family favorite. Soft pasta shells tossed in tomato sauce with pepperoni, olives and cheese, all baked inside fresh bell pepper halves, make a comforting, hands-on dinner that disappears quickly.
This recipe is surprisingly simple yet full of flavor. If you can boil pasta, core a pepper and mix a few ingredients, you can pull this together in about 15–20 minutes of prep and under an hour total. The result is a colorful, satisfying meal the whole family will enjoy.
Traditional stuffed peppers are often filled with ground beef, rice and tomato sauce, or sometimes with meatloaf-style mixtures. Those versions are wonderful, but when you have pasta, sauce and cheese on hand, combining them into the pepper creates a fun twist—think of it as pizza-flavored comfort food in a fresh vegetable cup.
One night I found myself with a lot of green bell peppers after a good grocery deal. Instead of snacking on them raw, I decided to improvise and mix cooked pasta with sauce, pepperoni and olives, then bake the mixture inside the pepper halves. The family loved it, and each large pepper half made a hearty portion.
Variations
There are many easy ways to adapt this recipe to what you have or to dietary needs. Use red or yellow bell peppers instead of green for a sweeter flavor. Add a chopped onion or some minced garlic to the pasta mixture for extra depth. If you prefer a non-dairy option, omit the cheese and sprinkle breadcrumbs on top for a crunchy finish.
Any small pasta shape works: shells, elbow macaroni, rotini or small twists are all good choices. If you don’t have pasta, cooked rice can substitute in a pinch. For lower sodium, choose low-sodium pepperoni or omit it entirely, and reduce or eliminate the olives which contribute most of the salt.
Pasta Stuffed Pepper Recipe
Ingredients:
- 3 large green peppers
- 2 cups shell pasta (or other small pasta)
- 1 cup black olives (sliced or whole)
- 1 cup green olives (sliced or whole)
- 1/2 cup pepperoni slices (chopped)
- 2 cups pasta sauce
- 1 cup shredded mozzarella-cheddar blend
Recipe Directions:
- Preheat the oven to 350°F (175°C).
- Slice the peppers in half lengthwise and remove the cores and seeds. Set the pepper halves aside, cut side up, on a baking dish so they form shallow bowls.
- Cook the pasta according to package directions until al dente. Drain well.
- In a bowl, combine the drained pasta with the pasta sauce, olives and chopped pepperoni. Mix until the pasta is evenly coated.
- Fill each pepper half with the pasta mixture, pressing gently so each is well packed but not overflowing.
- Sprinkle shredded cheese over each stuffed pepper.
- Bake in the preheated oven for 30–40 minutes, or until the peppers are tender and the cheese is melted and lightly golden. Baking time will vary with pepper size and oven; check with a fork to determine tenderness.
Approximate Nutritional Information
Servings per recipe: 6. Amount per serving (approximate): Calories: 377; Fat: 26g; Cholesterol: 41mg; Sodium: 1844mg; Carbohydrates: 25g; Protein: 12g. Nutritional values will vary depending on exact ingredients and portion sizes.
Serving Suggestions and Storage
Serve these pasta-stuffed peppers with a crisp green salad and garlic bread for a complete Italian-style meal. One pepper half paired with a cup of soup also makes a satisfying lunch.
Leftovers keep in the refrigerator for up to a week when stored in an airtight container. To freeze, wrap individual unbaked stuffed pepper halves in wax paper or plastic wrap, place them in freezer bags, and store for several months. Thaw overnight in the refrigerator before baking according to the recipe directions.
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