Stuffed Pepper Pasta - that isn't actually stuffed!
I am a sucker for anything stuffed - eggrolls, zucchini boats, calzones - so when I found a delicious sounding recipe for Stuffed Peppers, I knew I had to try it! What I discovered is that I LOVED the stuffing much more than the peppers.
I’d eat half the stuffing mix before it even made it into the peppers - and then I was always disappointed with the actual stuffed peppers. It meant that I needed to find a way to make the stuffing a full, delicious meal - welcome, Stuffed Pepper Pasta!
You’ll love this recipe, it is quick and delicious. I think it will quickly be added to your dinner rotation.
1 Small Onion
2 Garlic Cloves
1 Pound Ground Turkey or Beef (your preference)
1 Cup Grape Tomatoes (cut in half)
1 Cup Diced Bell Peppers (color choice is your - you can make this spicy or sweet)
Large Handful of Spinach
Large Spoonful of Pasta Sauce
Pasta (I use whole wheat penne or spaghetti)
Salt and Pepper
Fresh Basil (you can use dried if that is what you have)
Heat skillet over medium heat
Add garlic and onions and cook until lightly browned (about 5 minutes)
While this is cooking, bring pot of water to a boil for the pasta. Once the water is boiling, add pasta and palm full of salt. Cooking according to box directions
Add ground meat, break up while cooking and cook all the way through
Season with salt, pepper and Italian seasoning
Put tomatoes and bell peppers in the pan and continue cooking
Season with salt and pepper
Once tomatoes are cooked, add spinach and tomato sauce
Cook until spinach is wilted
Drain the pasta and slowly add to the skillet and mix until thoroughly combine
Top with grated cheese, if you like
To make this recipe vegetarian, just omit the meat and add extra tomatoes and peppers - it is JUST as delicious.