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Creamy Rotel Pasta-Stuffed Bell Peppers

Creamy Rotel pasta-stuffed bell peppers are baked until the cheese is bubbly and golden, with tender peppers filled with a creamy pasta-meat mixture. Cook the pasta just al dente, melt cream cheese into the Rotel sauce, then bake covered for juicy peppers and uncover to brown the top.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Bell peppers
  • 4 bell peppers (any color) tops cut off and seeds removed
Pasta
  • 1 cup small pasta (ditalini, elbow, or small shells) uncooked
Meat
  • 1 lb ground beef or Italian sausage
Sauce
  • 10 oz Rotel diced tomatoes and green chiles undrained
  • 15 oz tomato sauce
Creamy ingredients
  • 4 oz cream cheese softened and cubed
  • 1 cup shredded mozzarella divided
  • 0.5 cup shredded cheddar
Seasonings
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta
  1. Preheat the oven to 375°F. Cook the small pasta according to package directions until just al dente, because it will keep cooking in the oven.
  2. Drain the pasta and set it aside. Keep it ready so it can be folded into the warm filling.
Make the filling
  1. Brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Drain excess fat once the meat is cooked through.
  2. Add garlic powder, onion powder, Italian seasoning, kosher salt, and black pepper to the skillet and stir to combine. Cook for 30–60 seconds so the spices bloom.
  3. Reduce heat to medium and stir in the Rotel (with juices), tomato sauce, and cream cheese. Cook for 3–4 minutes, stirring until the cream cheese melts fully into a smooth, creamy sauce.
  4. Remove the skillet from heat and fold in the cooked pasta and 1/2 cup mozzarella until everything is well combined. The mixture should look evenly creamy with no dry pasta spots.
Stuff and bake
  1. Place the hollowed bell peppers upright in a baking dish, trimming the bottoms slightly if they won’t stand flat. Arrange them so the filling stays inside the pepper wells.
  2. Spoon the pasta filling generously into each pepper, mounding it slightly on top. Use any extra filling to fill gaps so the centers are packed.
  3. Cover the dish tightly with foil and bake at 375°F for 30 minutes. Look for peppers that are tender and filling that is hot throughout.
  4. Uncover and sprinkle the remaining mozzarella and cheddar over each pepper. Bake for another 10–15 minutes at 375°F until the cheese is melted and bubbling.
Serve
  1. Let the stuffed peppers rest for 5 minutes before serving. This helps the filling set so it stays together when you cut into a pepper.
  2. Garnish with fresh parsley. Serve while hot with the bubbly cheese on top.

Notes

Pro tip: ensure the pasta is only just al dente—overcooking will make it mushy after baking. Store leftovers covered in the fridge for up to 3 days; reheat in the oven or microwave until hot. Freezing: yes, freeze stuffed peppers in a sealed container for up to 2 months and thaw in the fridge before reheating. Dietary swap: use a plant-based crumble for the meat and dairy-free cream cheese for a vegetarian version that stays creamy.