Oven Baked 5-Ingredient Stuffed Pepper Pasta

You can easily adapt this 5-ingredient concept to fit what you have on hand. For a slightly lighter version, swap the ground beef for ground turkey or chicken and use a tomato-basil marinara for extra flavor. If you enjoy a bit of heat, add a pinch of red pepper flakes or use a spicy arrabbiata-style sauce in place of plain pasta sauce.
Yellow, orange, or red bell peppers can be used in part or entirely instead of green; they’ll lend a sweeter, less assertive flavor while keeping the stuffed-pepper character. To lean more into classic Midwestern comfort, use a mozzarella-cheddar blend for a richer, slightly sharper top. If you prefer a softer pepper texture, dice the peppers smaller; for more bite, keep them in larger chunks.
Colorful bell peppers arranged on a kitchen towel
Colorful bell peppers arranged on a kitchen towel
For a gluten-free version, use gluten-free pasta and confirm your jarred sauce is gluten-free; you may need to add an extra splash of water if your pasta absorbs more liquid. For meal prep, assemble the dish up to the point of baking, cover, and refrigerate for up to 24 hours; add 10–15 minutes to the covered bake time if starting from cold.
Food safety tips: Always cook ground beef to a safe internal temperature of 160°F (71°C); browning it thoroughly before baking helps ensure this. If you assemble the casserole ahead, keep it refrigerated at or below 40°F (4°C) and do not leave it at room temperature for more than 2 hours. Leftovers should be cooled quickly, stored in shallow containers in the refrigerator, and eaten within 3–4 days, reheated until steaming hot in the center before serving.

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