Oven Baked 5-Ingredient Stuffed Pepper PastaMy neighbor brought this over when I was under the weather, and I immediately asked for the recipe. It is warm, hearty, and packed with comforting stuffed pepper flavor. Best of all, everything bakes together in one dish.Servings6 servingsIngredients1 pound lean ground beef2 large green bell peppers, seeded and chopped3 cups uncooked short pasta (rotini, penne, or shells)1 1/2 cups uncooked white rice1 jar (24–26 ounces) tomato pasta sauce or marinara4 cups water2 cups shredded mozzarella cheese or mozzarella-cheddar blend1 teaspoon kosher salt1/2 teaspoon black pepper1 tablespoon olive oilNonstick spray or oil for greasing dishDirections1. Preheat the OvenPreheat oven to 375°F (190°C). Grease a deep 3-quart baking dish.2. Brown the BeefHeat olive oil in a skillet over medium-high heat. Add ground beef. Season with salt and pepper. Cook for 6 to 8 minutes, breaking it apart, until no pink remains. Drain excess grease if needed.3. Prepare the PeppersChop green bell peppers into bite-size pieces.4. Combine EverythingIn the prepared baking dish, add:Cooked beefChopped peppersUncooked pastaUncooked ricePasta sauceWaterStir well until fully combined.5. Bake CoveredCover tightly with foil. Bake for 50 minutes.6. Add CheeseRemove foil and stir gently. Sprinkle shredded cheese evenly over the top.7. Finish BakingReturn uncovered to oven for 15 to 20 minutes, until cheese melts and edges bubble.8. Rest and ServeLet stand for 10 minutes before serving.Serving IdeasServe with:Green saladGarlic breadCrusty baguetteSteamed broccoliGreen beansStorageRefrigerate leftovers in an airtight container for up to 4 days. Reheat in microwave or oven.Why You’ll Love ItThis recipe combines stuffed peppers, pasta bake, and casserole comfort in one easy meal. It is rich, filling, and perfect for sharing.