Beef and Bell Pepper Spaghetti Recipe

5 from 2 votes

Beef and Bell Pepper Spaghetti Recipe

For a delicious twist on classic stuffed peppers, try this easy Beef and Bell Pepper Spaghetti! It's hearty, flavorful, and ready quickly, making weeknight dinners stress-free and delicious.

Prep Time5

Cook Time40

Total Time45

Course: Main Dishes

Cuisine: Italian

Servings: servings

Calories: 713kcal

Author: Andrea

Ingredients

1 lb spaghetti noodles OR angel hair pasta*
1 tbsp olive oil
1 small yellow onion diced
1 green bell pepper diced
4 cloves garlic minced
1- 1 1/4 lb lean ground beef
1 teaspoon Italian seasoning
1/2 tsp dried parsley OR 1 tsp. fresh chopped parsley
1/2 tsp kosher sea salt
1/4 tsp ground black pepper
1/2 cup tomato paste
2 cup cream of tomato soup OR favorite pasta sauce**
1 1/2 cup medium cheddar cheese grated or sliced

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
In the meantime, prepare the noodles according to the package instructions, drain, and set aside.
In a large oven-safe pot set over medium heat, add the oil. When the oil is hot, add the onion and peppers. Sauté until tender, about 5 minutes. Add the garlic and cook until fragrant.
Add the ground beef, breaking it up into small pieces as it browns, using a wooden spoon or spatula. When the beef is fully cooked, add the Italian seasoning, parsley, salt, pepper, tomato paste, and cream of tomato soup. Stir, then add the noodles along with ¼ cup of the cheese, and toss to combine.
Sprinkle the top with the remaining cheese and place in the oven to bake for 20 minutes or until the cheese starts to brown on top. Remove and allow to cool for 6–8 minutes before serving. Garnish with freshly chopped parsley, if desired.

Notes

*You can use whole-grain or gluten-free pasta. For a low-carb option, try spiralizing 3 large zucchini or using the "spaghetti" from 2 small spaghetti squash.

**I've tried both, and they taste great. I usually grab a box of Pacific Organic Low-Sodium Creamy Tomato Soup.

STORE Stuffed Pepper Spaghetti Bake leftovers tightly covered or in an airtight container in the refrigerator for up to 3-4 days. FREEZE by placing cooled leftovers in freezer-safe containers, tightly sealed, for up to 3 months.

To REHEAT, thaw frozen leftovers overnight in the fridge, then microwave individual portions or reheat covered in the oven at 350 degrees Fahrenheit (175 degrees Celsius) until warmed through.

Nutrition