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.



  • Olive Oil

  • 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

  • Italian Seasoning

  • 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.