STUFFED PEPPER PASTA

Pasta in the style of stuffed bell peppers.

This is two comfort dishes combined into one. Stuffed peppers are one of the first things I learned to cook for myself and are still a staple in our household. And then there's pasta. Aside from my husband, noodles may be my second true love 😉

You can use any kind of bell pepper and onion you like or swap the tomato sauce for pasta sauce. It's honestly hard to mess this one up. My only tip is not to overcook your pasta because it's going to cook even more in the oven.

STUFFED PEPPER PASTA

Serves 3

INGREDIENTS:

2 tbsp extra virgin olive oil

1 yellow onion, sliced

1 green bell pepper, sliced

1/4 tsp each kosher salt and ground black pepper

1 - 11 oz. package plant-based beef (ex: Morningstar Farms Grillers Crumbles)

1/2 c. tomato sauce

5-6 leaves of basil, chopped

2 tbsp Italian seasoning

1- 12 oz box pasta ( I used rainbow spiral noodles)

1 or 2 c shredded cheddar

DIRECTIONS:

1. Preheat oven to 350 F.

2. Cook pasta to al dente in salted boiling water, drain, and set aside until ready to use.

3. Heat 2 tbsp olive oil in a large skillet over medium heat.

4. Add the sliced onions and peppers, salt, and pepper. Cook for 5 minutes, stirring occasionally.

5. Add the plant-based beef to the skillet and cook an additional 7 minutes or until it is cooked through and vegetables are soft, stirring occasionally.

6. Stir in the tomato sauce, Italian seasoning, and chopped basil. Set aside.

7. Combine the beef mixture and your cooked noodles in a casserole dish and stir to combine.

8. Top with the cheese and bake for 15-17 minutes until cheese is melted and a little browned.

9. Enjoy!