Delicious Pasta Stuffed Peppers

Delicious pasta stuffed peppers are a hit with the family. It’s easy to see why, when the main ingredients are soft cheese covered pasta, tomato sauce and pepperoni tucked inside a garden fresh green pepper.
Pasta Stuffed Peppers from

This recipe is one of those almost too simple to be true for the big bang flavor and fun presentation. If you can master the most basic cutting and boiling water skills, you can make these pasta stuffed peppers.

Stuffed peppers have been a tried and true family meal. Usually my family stuffs the peppers with a beef, rice, tomato, and sauce combination. Trust me, that’s good stuffing! Another family favorite meal involves a basic meatloaf recipe stuffed into the peppers. That’s also a dish that disappears.

Recently we had an abundance of green peppers in the house – due to a great sale at the store and my low impulse purchase decision making skills that day – and I needed a way to fix a lot of peppers in short order.

I though we would eat a bunch of slices raw for snacks. That wasn’t happening fast enough. Back to the drawing board I went, looking for a way to use a pile of peppers in a hurry. My husband (always helpful) tossed out the idea of stuffed peppers. But when I looked in the cupboards, I didn’t have the traditional stuffed pepper ingredients.


Pasta Stuffed Peppers from

Improvise! I did have on hand the makings for some pasta dishes and in a flash of brilliance decided to combine the traditional pasta dish with the stuffed pepper recipe. Pasta Stuffed Peppers!

The resulting dinner was devoured in short order. I’d say the new recipe was a success. Pasta and sauce and cheese and pepperoni and olives and peppers – that almost sounds like my favorite pizza!

The peppers I had were large. I mean, really large. Bigger than my fist kind of large. So each half pepper stuffed with pasta made a good sized meal.

Pasta Stuffed Peppers from

Filling, delicious pasta stuffed peppers will be your new family favorite! Click To Tweet


You could substitute red bell peppers for the green ones I used. If you want to chop up an onion to add to the stuffing mixture, that’d taste fine. Sprinkle with bread crumbs if you’re avoiding dairy products.

I used small shell pasta, but you could use macaroni, twists, or any other shape you have on hand. In fact, in a pinch you could replace the pasta with rice.

If you’re watching your sodium intake, use a low sodium pepperoni and cut the olives in half or eliminate them all together. That’s where the biggest hit on the sodium count comes from.

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Pasta Stuffed Peppers from

Pasta Stuffed Pepper Recipe


  • 3 lg Green Peppers
  • 2 c Shell Pasta
  • 1 c Black Olives
  • 1 c Green Olives
  • 1/2 c Pepperoni Slices
  • 2 c Pasta Sauce
  • 1 c shredded Mozzarella Cheddar Cheese

Recipe Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Slice peppers in half lengthwise and core. Dispose of cores and set peppers aside.
  3. Prepare pasta shells according to package directions.
  4. Drain pasta and mix in olives, pepperoni and sauce.
  5. Arrange pepper halves in 9×9 baking dish with cut side up to form a bowl.
  6. Fill each bowl with pasta mixture. Top with cheese.
  7. Bake at 350 degrees for 30-40 minutes or until peppers are fork tender.

Pasta Stuffed Peppers from

Approximate Nutritional Information:

Servings Per Recipe: 6, Amount Per Serving: Calories: 377, Fat: 26g, Cholesterol: 41g, Sodium: 1844mg, Carbs: 25g, Protein: 12g

Make It a Meal:

Serve with a side salad and garlic bread for an Italian dinner. One pepper serving with a cup of soup makes a good lunch.

Leftovers keep in the refrigerator for up to a week. If you are preparing some for the freezer, wrap unbaked cups individually in wax paper and store in zip top plastic bags. These cups will keep in the freezer for several months. When you’re ready to eat, simply thaw overnight in the fridge and bake according to recipe directions.

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Delicious Pasta Stuffed Peppers — 55 Comments

  1. This totally reminded me that I haven’t made stuffed peppers in AGES! I prefer to make them vegetarian, but I like that you used pizza-toppings inside it. I’ve always made them with quinoa and veggies, but I could definitely see making a veggie-pizza style stuffed pepper. YUM

  2. This is genius. I never thought to stuff pasta into a pepper. I haven’t made stuffed peppers in a long time but the next time I do, I’m totally stuffing pasta in with lots of veggies too!

    • LOL Genius is a big word! I’m glad you love the idea. You’ll love it even more once you taste the combination, I promise. And heck, talk about easy to make!

  3. Stuffed peppers are one of our favourite things to make and eat! We stuff it with anything and everything lol. It’s just so delicious. I must say we haven’t tried pasta though. Looks so good!

    • Amy, give this a try, if you like peppers even a little bit, this is a great way to have stuffed peppers. My kids weren’t huge fans of the traditional stuffed peppers, but this hit the spot.

  4. Slap my forehead!! Why didn’t I ever think of doing peppers like this? Wonderful idea and it looks so delicious. There are so many sauce variations that you could make so many different flavored dishes. Our family really enjoys peppers and I’ve been tired of the same stuffing. Thank you!

  5. This is such a fantastic idea! I’m thinking that left over pasta dishes would work well in this too – using the pepper as a reheating vessel. I have leftover pasta in my fridge right now, so tonight’s dinner is looking delicious!

  6. Hey! This is perfect! And you are right I also only make stuffed peppers with rice and beef or chicken but really why stop there when we can do so much!! Inspirational my friend !!!

    • Khadija, Let me know what combination you come up with! Sometimes it just takes looking at things a little from the left of center to find a great new idea.

  7. This is such a great idea. Pizza stuffed peppers. I love stuffed peppers but haven’t made any in a while. I usually just stuff them with rice but think I may try a version like this. Sometimes you just have to go with what’s available in the fridge and hope for the best 🙂

  8. This whole recipe brings me back to my childhood. My parents had an Italian restaurant so we ate a ton of pasta and chicken and seafood. When we wanted something different my mom made either stuffed cabbage or stuffed peppers. I always wanted to the red and yellow ones but she was thrifty and insisted on using the green ones to save money. Now I make mine with the yellow and red ones even though my hubby thinks it’s too sweet but I use a lot of red pepper flakes in mine to counteract it. I love this recipe and will make it this week. Hubby is out of town:)

    • Jennifer, thanks for sharing your memories! I love your mom’s thrifty approach because most days I follow that myself. I want to follow your lead tho and treat myself to yellow peppers! Next time.

  9. You are genius, love both stuffed pepper and pasta and used green pepper. You combined both, my kids will enjoy too. I like to make your version with little extra Cayenne pepper.

  10. These pasta stuffed peppers would make a great weeknight dinner. I’ve never stuffed peppers with pasta and now I’m totally loving the idea. All that cheese, peppers, pasta and spices would make this so delicious.

    • Hi Molly! Give this one a try, see how you like it. I’d love to hear hour it turns out. Can there be anything wrong with this list of ingredients?

    • If you use a small pasta like orzo or alphabets, you’d have a good compromise and I’m pretty sure your boys would like it! Please stop back and let me know how it turns out.

    • Agness, you make me smile!
      Isn’t the goal of a food blog to make people want to run to the kitchen and mix up some recipes?! LOL

      Thanks for the compliment! Keep coming back.

  11. It has been too long since I made stuffed peppers. I think they are great, and work well as a stand alone meal. I have never stuffed them with pasta….and I think this is a great idea. I usually make a huge batch when I do make them, and pop a few in the freezer for a quick and easy meal down the road….always better than takeout.

    • Gloria, I love your freezer idea. An afternoon stuffing peppers isn’t a bad way to spend a day – especially when you know the time saving and stress reducing that will happen on that super crazy Wednesday 3 months down the road!

    • I like using rice with stuffed peppers, usually taking it into a totally different flavor zone, Veena. This recipe was designed to tempt the non pepper loving members of my family. LOL

  12. These are delicious, I am going to make with red bell pepper as my daughter like it. I have tried one with rice never thought of filling pasta. You gave me idea.

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