Stuffed Bell Pepper Casserole with Shell Pasta

This casserole has all the flavors of classic stuffed bell peppers—ground beef, peppers, tomatoes, and cheese—but is much easier to make because everything is cooked together with pasta.

Ingredients

For the casserole

12 oz (340 g) medium shell pasta
1 lb (450 g) ground beef or ground turkey
3 bell peppers (red, green, yellow, or mixed), diced
1 medium onion, diced
3 cloves garlic, minced
1 can (14.5 oz / 410 g) diced tomatoes
1 can (15 oz / 425 g) tomato sauce
1 tsp Italian seasoning
1 tsp paprika
½ tsp salt
¼ tsp black pepper
1 cup beef or chicken broth

For topping

2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
2 tbsp chopped parsley (optional)

Instructions

1. Cook the pasta

Bring a large pot of salted water to a boil.
Cook shell pasta until just al dente.
Drain and set aside.

2. Prepare the filling

Preheat oven to 375°F (190°C).
In a large skillet, cook ground beef and onion over medium heat until the meat is browned.
Drain excess grease if necessary.
Add bell peppers and cook for 4–5 minutes until slightly softened.
Stir in garlic and cook for 30 seconds.

3. Make the sauce

Add diced tomatoes, tomato sauce, broth, Italian seasoning, paprika, salt, and pepper.
Simmer for 5–7 minutes.

4. Assemble

Combine cooked pasta with the meat and pepper mixture.
Transfer to a greased 9×13-inch baking dish.
Top evenly with mozzarella and cheddar cheese.

5. Bake

Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.
For a golden top, broil for 2–3 minutes at the end.

6. Serve

Let rest for 5 minutes.
Sprinkle with parsley and serve.

Variations

Mexican Style

Add 1 cup corn.
Add 1 can drained black beans.
Use taco seasoning instead of Italian seasoning.
Top with pepper jack cheese.

Low-Carb Version

Replace pasta with cauliflower rice.
Reduce baking time to about 15–20 minutes.

Extra Cheesy

Mix 1 cup shredded cheese directly into the casserole before baking.

Storage

Refrigerate for up to 4 days.
Freeze for up to 3 months.
Reheat in the oven at 350°F (175°C) or in the microwave until hot.

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes