Description
Bell pepper boats are packed with al dente penne, seasoned beef, and tangy marinara, then topped with bubbling mozzarella and Parmesan. Every bite blends tender pepper sweetness with rich, cheesy pasta comfort.
Ingredients
- 12 ounces penne pasta
- 2 large bell peppers
- 1 pound ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat the oven to 375°F.
- Cook the penne pasta in salted boiling water according to package directions until al dente then drain.
- Meanwhile heat olive oil in a skillet over medium heat add onion and garlic and cook until softened about 2 minutes.
- Add ground beef to the skillet and cook breaking up with a spoon until browned.
- Stir in Italian seasoning salt pepper and marinara sauce and simmer for 5 minutes.
- Toss the cooked pasta with the sauce mixture.
- Cut the bell peppers in half lengthwise remove seeds and membranes and place cut side up in a baking dish.
- Spoon the pasta mixture into each pepper half dividing it evenly.
- Sprinkle mozzarella and Parmesan cheese over the filled peppers.
- Bake in the preheated oven for 20 minutes or until peppers are tender and cheese is bubbly.
- Remove from the oven and let rest for 5 minutes then garnish with chopped parsley before serving.
Notes
- You can substitute ground turkey or Italian sausage for beef
- Use gluten-free pasta to make this dish gluten-free
- Prepare peppers up to one day ahead and refrigerate before baking
- Leftovers can be stored in an airtight container for up to 3 days