Stuffed Pepper Pasta Bake

Baking can feel like a warm hug when the chill of the day creeps in. I still remember the first time I made this Stuffed Pepper Pasta Bake—my kids came running from their rooms, drawn in by the sizzling aroma wafting through the house. It’s become one of those family staples: comforting, filling, and packed with flavor! Think of it as a cozy rendezvous where pasta and the vibrant crunch of bell peppers meet in melted cheesy bliss.

Why you’ll love this recipe

Imagine serving a dish that’s not just a feast for the eyes, but a delightful explosion of flavors and textures. We’ve got al dente pasta, crisp bell peppers, sweet corn, hearty black beans, and the undeniable warmth of Italian seasoning, all mingling together in a baking dish. What’s more, each bite is an invitation to savor the moment—a lovely mix of nutrients and tastes that keeps everyone at the table, asking for seconds.

Plus, this recipe is oh-so adaptable—swap out ingredients based on what you have in the fridge or what suits your mood. Are you feeling a bit spicy? Toss in some jalapeños! Want it a bit cheesy? Double the cheese, and thank me later. Trust me, whipping up this dish is a celebration in itself!

Gather these ingredients

Let’s dive into what you’ll need to make this guilt-free indulgence sing. Here’s the tasty crew you’ll gather:

• 2 cups pasta: Whatever pasta you fancy—penne, rigatoni, or even gluten-free options work here. The pasta provides the comfort base for this bake, soaking up all the flavors.

• 2 large bell peppers, diced: Feel free to get colorful here! Red, yellow, or green bell peppers will not only brighten up your dish, but add a lovely sweetness and crunch.

• 1 can (15 oz) diced tomatoes: Canned tomatoes are a lifesaver, bringing acidity and juiciness to the mix. They help bind everything together beautifully.

• 1 cup black beans: These nutrient-packed little gems will add fiber and protein. If you’re looking for variety, kidney beans or chickpeas can take their place!

• 1 cup corn: Sweet corn adds a lovely pop of texture and sweetness. Frozen corn works just as beautifully here, making it an easy year-round option.

• 1 teaspoon Italian seasoning: A pinch of this brings a bouquet of herbs to the mix, elevating the dish from “nice” to “wow."

• Salt and pepper to taste: Season to your heart’s content. Remember, seasoning is one of those things you can always tweak!

• 1 cup shredded cheese: Go for a blend that melts beautifully. Mozzarella, cheddar, or even a bit of pepper jack for kick will do nicely.

Preparing Stuffed Pepper Pasta Bake

Let’s get cooking! Follow these simple steps, and trust me, it’ll be love at first bite.

1. Preheat your oven to 375°F (190°C). Setting the stage is crucial for that perfect bubbly finish!

2. Cook the pasta: Boil your pasta according to package directions until it’s al dente. Drain it and set it aside. Pro tip: drizzle a bit of olive oil on it to keep it from sticking together.

3. Mix it up: In a large bowl, combine the cooked pasta, diced bell peppers, diced tomatoes, black beans, corn, Italian seasoning, salt, and pepper. This is where magic happens, so mix well!

4. Transfer the mixture into a greased baking dish, laying it out evenly. Make sure it looks inviting!

5. Top it with cheesy goodness: Sprinkle that shredded cheese over everything like you’re sprinkling fairy dust. You want it nice and smothered!

6. Bake it: Slide it into the oven and let it bake for 25-30 minutes, or until the cheese is all bubbly and golden.

7. Cool and serve: Once out of the oven, give it a few minutes to cool—nobody likes burnt tongues! Then serve it up, warm and inviting.

How to plate and pair

This dish is a standout on its own, but you can elevate the experience even further! Serve it with a simple side salad—think fresh greens and a light vinaigrette. Or, pair it with some crusty garlic bread to soak up all that yummy sauce. Feeling fancy? A dollop of sour cream or a sprinkle of fresh cilantro on top finishes it beautifully!

How to store

Got leftovers? Lucky you! Here’s how to keep them fresh:

• Storing: Let the pasta bake cool completely before covering it or transferring it to an airtight container. It’ll stay fresh in the fridge for about 3-4 days.

• Freezing: If you want to save some for later, freeze individual portions for easy weeknight meals. Just thaw in the fridge overnight before reheating.

• Reheating: Pop it back in the oven at 350°F (175°C) for about 15-20 minutes, or microwave individual portions. Keep an eye on it!

Pro chef tips

• Toast the spices: If you have a minute, consider toasting the Italian seasoning in the dry pan for a minute before adding it to the mix. It deepens the flavors beautifully!

• Experiment with cheese: If you have any leftover cheese from previous dishes, throw it in. Different cheese varieties can add fantastic dimensions of flavor.

• Veggie overload: Don’t hesitate to toss in some spinach or zucchini for extra health benefits. More veggies, more goodness!

Creative Twists

Feeling adventurous? Here are some fun variations to consider:

• Southwestern flair: Add diced jalapeños and avocado, and replace the Italian seasoning with taco seasoning for a zesty spin.

• Mediterranean magic: Swap the black beans for chickpeas, throw in some feta cheese, and use sun-dried tomatoes instead of diced ones.

• Herbaceous layer: Fresh herbs can jazz things up; parsley, basil, or even cilantro on top right before serving will brighten everything.

Ingredients

• 2 cups pasta
• 2 large bell peppers, diced
• 1 can (15 oz) diced tomatoes
• 1 cup black beans, drained and rinsed
• 1 cup corn, drained
• 1 teaspoon Italian seasoning
• Salt to taste
• Pepper to taste
• 1 cup shredded cheese

Directions to follow

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta; drain and set aside.
3. Mix pasta, bell peppers, tomatoes, black beans, corn, Italian seasoning, salt, and pepper in a bowl.
4. Transfer the mixture to a baking dish.
5. Top with shredded cheese.
6. Bake for 25-30 minutes until bubbly.
7. Allow to cool before serving.

Your questions answered

• How long does it take to prepare? About 15 minutes for prep and 30 minutes for baking.

• Can I make it ahead? Absolutely! This dish reheats wonderfully, making it perfect for meal prep.

• What’s the best pasta to use? Any type you love! Just make sure it holds its shape well.

• Is it healthy? Yes! With veggies, beans, and whole-grain pasta, it packs a nutritious punch.

• Can I freeze it? Yes, just make sure to cool it completely before freezing.

I hope you dive into this Stuffed Pepper Pasta Bake soon. It’s more than just a dish; it’s a way to gather loved ones and share warmth and laughter. So, roll up those sleeves, unleash your creativity, and revel in the joy of cooking. I can’t wait to hear how yours turns out!

Print Recipe

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Stuffed Pepper Pasta Bake

Cooking Method: Baking Courses: Comfort Food, Dinner, Main Course Recipe Keys: C Comfort Food E Easy F Family Vegetarian Meals W Weeknight

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Rest Time 5 mins Total Time 50 mins

Cooking Temp: 375  F Servings: 6 Estimated Cost: $ 10 Calories: 450

Best Season: Suitable throughout the year

Description

Stuffed Pepper Pasta Bake is a comforting blend of pasta, bell peppers, and cheese, perfect for family dinners.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 2 cups pasta (Any favorite type, such as penne or rigatoni.)
• 2 large bell peppers, diced (Use a mix of colors for variety.)
• 1 can (15 oz) diced tomatoes (Provides acidity and binds the ingredients.)
• 1 cup black beans (Drain and rinse; substitutes can be used.)
• 1 cup corn (Frozen corn works well.)
• 1 teaspoon Italian seasoning (Enhances the flavor of the bake.)
• to taste salt
• to taste pepper
• 1 cup shredded cheese (Mozzarella or cheddar recommended for melting.)

Instructions

Preparation and Baking

1. Preheat the oven.

   Set the oven to 375°F (190°C).
   Important for even cooking.
   Mark as complete

2. Cook the pasta.

   Boil the pasta until al dente, drain, and set aside.
   Drizzle with olive oil to prevent sticking.
   Mark as complete

3. Mix ingredients.

   In a large bowl, combine cooked pasta, bell peppers, tomatoes, black beans, corn, Italian seasoning, salt, and pepper.
   Mix well to combine flavors.
   Mark as complete

4. Transfer and top.

   Pour the mixture into a greased baking dish and top with shredded cheese.
   Ensure the mixture is evenly laid out.
   Mark as complete

5. Bake the dish.

   Place in the oven and bake for 25-30 minutes until the cheese is bubbly and golden.
   Mark as complete

6. Cool and serve.

   Let it cool for a few minutes before serving.
   This helps avoid burns.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 10g50%

Trans Fat 0g

Cholesterol 30mg10%

Sodium 600mg25%

Potassium 500mg15%

Total Carbohydrate 55g19%

Dietary Fiber 8g32%

Sugars 5g

Protein 20g40%

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Vitamin A 25 IU

Vitamin C 50 mg

Calcium 15 mg

Iron 15 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Feel free to customize with additional veggies or spices!

Keywords: stuffed peppers, pasta bake, easy dinner, family recipe