Pasta Stuffed Peppers


This is a great light entre suitable for any time of the year, and I prefer to serve it at room temperatures so the flavors are enhanced. I find very small pasta works best in this recipe and I usually choose tubettini when I prepare this dish.

Choose firm, bright colored, thick skinned peppers. You can change this dish by varying the stuffing ingredients. I sometimes like to add chopped black olives and capers, or sauteed mushrooms and/or onions added into the filling are tasty.

Buon Appetito!
Deborah Mele 

Pasta Stuffed Peppers

Pasta Stuffed Peppers

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

A light stuffing of pasta, tomatoes, and cheese creates a lighter version of stuffed peppers.


  • 4 Large Bell Peppers of Any Color
  • 1 Cup Uncooked Small Pasta
  • 1/3 Cup Olive Oil
  • 16 Ripe Cherry Tomatoes, Quartered
  • 2 Garlic Cloves, Peeled and Minced
  • 1/4 Cup Grated Parmesan Cheese
  • 1 Cup Small Diced Mozzarella Cheese
  • 1/4 Cup Fresh Basil Finely Chopped
  • 6 Tbs. Olive Oil
  • Salt & Pepper
  • Red Pepper Flakes


  1. Preheat oven to 400 degrees F.
  2. Cut the top off of each pepper and carefully scoop out the seeds and membranes.
  3. Cook the pasta in boiling salted water until very "al dente".
  4. Drain pasta and run cold water over the pasta to stop the cooking process.
  5. In a large bowl, mix together the pasta, tomatoes, basil, garlic, two cheeses, olive oil, and seasonings.
  6. Place the peppers standing up in a baking dish.
  7. Stuff each pepper with the filling and then place the top back on.
  8. Bake the peppers for about 35 minutes, or until the peppers start to wrinkle and blister.
  9. Serve warm or at room temperature.
Nutrition Information:
Yield: 4 Serving Size: 1 pepper
Amount Per Serving: Calories: 543Total Fat: 47gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 28mgSodium: 369mgCarbohydrates: 22gFiber: 3gSugar: 6gProtein: 12g

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