One-Pot Unstuffed Pepper Pasta

If you love stuffed peppers, try this deconstructed version! Unstuffed Pepper Pasta is so easy to make and you’ll have dinner ready in under 30 minutes.

Unstuffed Pepper Pasta is a unique twist on classic stuffed peppers. Ground beef, peppers, onions, marinara, herbs, spices, and beef broth come together in an easy meal that everyone will love. Don’t forget to add grated cheese at the end!

I love taking a familiar recipe and adding my own unique twist to it like this One-Pot Unstuffed Pepper Pasta I’m sharing today. I find when I’m stuck in a dinner rut, it helps me to come up with new and interesting meals to serve to my family.

However, I don’t “do” complicated. I like recipes with simple ingredients that are easy to find and don’t require special skills or equipment. I guess that’s why I make one-pot pasta as often as I do! My pantry always has an ample supply of the base ingredients.

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The best part about this recipe is that it incorporates all the amazing flavors of the traditional stuffed peppers recipe. The big difference is, of course, that it doesn’t require hardly any effort to prepare it. And there is no stuffing involved whatsoever. Unless you count stuffing your face because it’s that good! I love stuffed peppers, but they are a pain to make. I never make them when I’m in a rush. This Unstuffed Pepper Pasta recipe? Perfect for busy nights.

Why You’ll Love One-Pot Unstuffed Pepper Pasta

• It is all made in one pot, so you’ll have fewer dishes to wash
• Easy to feed a crowd or large family
• Dinner is ready in under 30 minutes
• Kid-friendly
• All the great flavors of stuffed peppers

Ingredients

• Green peppers – Essential to any stuffed pepper recipe.
• Sweet onion
• Prepared pasta sauce – Use your favorite prepared marinara or homemade.
• Garlic powder – 2 cloves of fresh minced garlic can also be used.
• Italian seasoning – Try this homemade Italian seasoning.
• Worcestershire sauce – Adds tangy, savory flavor.
• Beef broth
• Small pasta
• Cheddar cheese – Shredded and added to individual servings.
• Green onions – optional garnish.

How to Make One-Pot Unstuffed Pepper Pasta

• Step One: Add ground beef, onions, and green pepper to a Dutch oven over medium-high heat. Stir to break up the beef.
• Step Two: Cook for about 3 minutes and then add in the spices and Worcestershire sauce. Continue cooking until beef is browned, about 5 minutes.
• Step Three: Stir in pasta sauce and beef broth. Bring to a boil.
• Step Four: Mix in uncooked pasta and reduce heat to medium. Cook for about 15 minutes, stirring occasionally until pasta is tender.
• Step Five: Remove from heat and add shredded cheese. Serve immediately. Garnish with green onions, if desired.

Equipment Needed

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• Dutch Oven
• Cutting Board
• Cheese Grater

What to Serve with One-Pot Unstuffed Pepper Pasta

A hearty one-pot pasta dish easily stands on its own, but I do recommend serving with a simple salad and some bread to soak up the delicious sauce. 

• Easy Cucumber Salad
• Best Easy Garlic Bread
• Garlic Twists
• Cheesy Garlic Biscuits

Recipe Tips and Tricks

• Don’t worry if it seems like there is a lot of liquid as you are preparing the recipe. You will need it to cook the pasta, once it is added, then it will thicken up nicely.
• Use a small pasta for this recipe. I used Ditalini but small shells, elbows or even orzo would work too.
• Be sure to wait until the last 15 minutes of cooking time to add the pasta.
• Also, be sure to remove the pot from the heat before stirring in the cheese just before serving.

Variations and Substitutions

• Use a combination of green, red, or yellow peppers for a more colorful pasta dish.
• Use chicken or vegetable broth for the beef broth.
• Add extra herbs.
• Add red pepper flakes or a dash or two of hot sauce for some kick.
• Add some tomato paste for a richer flavor.
• Use a different ground meat such as turkey or chicken.

Storage Instructions

When storing cooked pasta in liquids, it is possible the noodles will absorb the broth and get mushy. Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.

Can I freeze?

Yes, you can freeze Unstuffed Pepper Pasta. To freeze, transfer leftovers into an airtight container or freezer bag leaving about ½ headspace for expansion. Freeze for up to 3 months.

To reheat, thaw in the refrigerator and then reheat on the stovetop or in the microwave in 30-minute intervals until warmed through.

How do I keep the pasta from getting mushy?

If you plan on having leftovers, this method may be better for you. Prepare the pasta separately from the recipe. Drain and rinse the pasta in cold water. Place in a large bowl and toss with a small amount of olive oil, before adding the pasta to the pot. Stir and cook just into pasta is warmed through. 

Can I make this ahead?

Yes, you can prepare steps 1-3 of this unstuffed pepper pasta recipe ahead of time. When ready to serve, do steps 4-5 adding the pasta and cheese to the recipe.

Can I use rice?

Yes, you can use rice. Since this is a pasta recipe, I used Ditalini. You can also use any other small pasta such as orzo, elbows, or small shells.

More One-Pot Recipes

Here are some of my other easy one-pot recipes:

• One-Pot Chicken Cacciatore 
• One-Pot Chicken & Broccoli Rice
• One-Pot Chili Rigatoni
• One-Pot Sausage & Cheese Cappelletti
• One-Pot Chicken & Stuffing 

You’ll also like Stuffed Pepper Casserole and Classic Meatloaf.

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If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!