Ree Drummond's Pasta Stuffed Peppers
Ree Drummond's Pasta Stuffed Peppers is a medium Italian-American recipe that serves 4. 460 calories per serving. Recipe by Food Network on YouTube.
Prep: 30 min | Cook: 1 hr | Total: 1 hr 45 min
Cost: $18.80 total, $4.70 per serving
Ingredients
- 4 pieces Bell Peppers (mixed colors – green, red, orange, yellow; tops removed and seeds discarded)
- 1 large Onion (peeled and diced)
- 3 cloves Garlic (minced)
- 12 oz Italian Sausage (spicy or sweet, removed from casing)
- 8 oz Ditalini Pasta (cooked al dente)
- 2 cups Marinara Sauce (store‑bought or homemade)
- 1 cup Ricotta Cheese (full‑fat, room temperature)
- 1 cup Mozzarella Cheese (shredded)
- 2 tablespoons Fresh Parsley (chopped, for garnish)
- 2 tablespoons Fresh Basil (chopped, for garnish)
- 1 cup Water (for the bottom of the baking dish)
- 2 tablespoons Olive Oil (for sautéing onions and garlic)
- 1 teaspoon Salt (to taste)
- ½ teaspoon Black Pepper (freshly ground)
Instructions
Prep the Peppers
Slice off the tops of the bell peppers, remove seeds and membranes, and set the tops aside for later use in the filling. Keep the pepper shells upright in a baking dish.
Time: PT5M
Sauté Aromatics
Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic; sauté until softened and fragrant, about 3 minutes.
Time: PT3M
Temperature: medium heat
Brown the Sausage
Add the Italian sausage to the skillet, breaking it up with a spoon. Cook, stirring occasionally, until fully browned and no longer pink, about 5 minutes.
Time: PT5M
Temperature: medium heat
Cook the Pasta
While the sausage browns, bring a pot of salted water to a boil. Add ditalini pasta and cook until just al dente (1‑2 minutes less than package directions), about 7 minutes. Drain in a colander and set aside.
Time: PT7M
Temperature: boiling
Combine Filling Ingredients
Return the skillet to the stove, turn off the heat, and add the cooked pasta, marinara sauce, ricotta cheese, half of the shredded mozzarella, the chopped pepper tops, and the sautéed onion‑garlic‑sausage mixture. Stir until everything is evenly coated and the mixture is saucy.
Time: PT5M
Stuff the Peppers
Spoon the filling into each pepper shell, packing it tightly and pressing into the corners. Top each pepper with the remaining mozzarella.
Time: PT5M
Add Moisture to Baking Dish
Pour 1 cup of water into the bottom of the baking dish (around the peppers) to create steam during baking.
Time: PT1M
Cover and Bake
Cover the baking dish tightly with aluminum foil. Bake in a preheated oven at 350°F for 25 minutes.
Time: PT25M
Temperature: 350°F
Uncover and Finish Baking
Remove the foil and continue baking for an additional 15 minutes, or until the mozzarella is melted and lightly golden.
Time: PT15M
Temperature: 350°F
Garnish and Serve
Remove from oven, let rest 5 minutes, then sprinkle chopped parsley and basil over the peppers. Serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 460
- Protein
- 24g
- Carbohydrates
- 45g
- Fat
- 18g
- Fiber
- 5g
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Dairy, Gluten, Pork
Ingredient Substitutions
- Instead of Onion: shallot
- Instead of Italian Sausage: ground pork with Italian seasoning
- Instead of Ditalini Pasta: small shells, orzo
- Instead of Marinara Sauce: crushed tomatoes with herbs
- Instead of Ricotta Cheese: cottage cheese (drained)
- Instead of Mozzarella Cheese: provolone, monterey jack
- Instead of Olive Oil: vegetable oil
Equipment Needed
- Chef's Knife
- Cutting Board
- Large Skillet
- Large Pot
- Colander
- Mixing Bowl
- Wooden Spoon or Spatula
- Baking Dish (13x9 inch)
- Aluminum Foil
- Oven
Critical Steps — Do Not Skip
- Brown the sausage until fully cooked
- Cook pasta al dente
- Cover the dish with foil and add water for steam
- Uncover for the final browning of cheese
Chef Tips from the Video
- Use a mix of sweet and spicy Italian sausage for depth of flavor
- Add a pinch of red‑pepper flakes to the filling if you like extra heat
- For a creamier texture, fold in a tablespoon of heavy cream with the ricotta.
Troubleshooting
Peppers are watery after baking
Make sure the water added to the bottom is only 1 cup; also drain any excess liquid from the filling before stuffing.
Filling is too dry
Add a splash more marinara sauce or a tablespoon of olive oil to the mixture before stuffing.
Sausage not fully browned
Increase skillet heat slightly and cook a few minutes longer, breaking up any clumps, until no pink remains.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap each pepper individually in foil and freeze for up to 2 months. Thaw overnight before reheating.
Room temperature: Do not store at room temperature; perishable ingredients require refrigeration.
Make-Ahead Tips
- Prepare the sausage‑onion‑garlic mixture and cook the pasta up to a day ahead; store separately in the fridge
- Assemble the stuffed peppers and keep them covered in the refrigerator; bake within 24 hours
- The dish can be frozen assembled; just add an extra 5‑10 minutes to the baking time when cooking from frozen
Frequently Asked Questions
What is the cultural significance and history of pasta‑stuffed bell peppers in Italian‑American cuisine?
Stuffed vegetables have long been a staple in Southern Italian cooking, where peppers, zucchini, and eggplant are filled with rice or pasta mixtures. Italian‑American home cooks adapted the tradition by using readily available bell peppers and pairing them with classic baked‑ziti flavors, creating a comforting fusion dish that’s popular at family gatherings.
What are the traditional regional variations of stuffed bell peppers in Italy and how does this recipe differ?
In Italy, especially in the south, stuffed peppers (peperoni ripieni) are often filled with rice, ground meat, and herbs, and baked in a tomato sauce. This recipe swaps rice for ditalini pasta and adds ricotta and mozzarella, reflecting the Italian‑American love of baked pasta dishes.
How is pasta‑stuffed bell pepper traditionally served in Italian‑American households?
It is typically served hot from the oven, garnished with fresh herbs like parsley or basil, and accompanied by a simple green salad or crusty bread to mop up the sauce. It’s a main‑course dish for dinner or a hearty lunch.
What occasions or celebrations is pasta‑stuffed bell pepper traditionally associated with in Italian‑American culture?
While not tied to a specific holiday, stuffed peppers are a popular choice for family gatherings, pot‑lucks, and weekend dinner parties because they are colorful, make a beautiful presentation, and can be prepared ahead of time.
What other Italian‑American dishes pair well with pasta‑stuffed bell peppers?
Serve alongside a crisp Caesar salad, garlic‑bread croutons, or a side of roasted vegetables. A glass of Chianti or a light Italian white such as Pinot Grigio complements the rich cheese and sausage filling.
What makes pasta‑stuffed bell peppers special or unique in Italian‑American cuisine?
The dish combines the comforting, cheesy sauce of baked ziti with the sweet, tender crunch of roasted bell peppers, offering both texture contrast and a vibrant visual appeal that sets it apart from standard stuffed‑pepper recipes.
How has the pasta‑stuffed bell pepper evolved over time in Italian‑American cooking?
Originally, stuffed peppers featured rice or breadcrumbs. As pasta became a pantry staple, home cooks began incorporating small pasta shapes and cheese blends, creating a richer, more indulgent version that reflects modern American tastes while still honoring the Italian tradition of stuffed vegetables.
What are common misconceptions about pasta‑stuffed bell peppers?
Many think the peppers must be pre‑cooked before stuffing; however, the added water and covered baking method steam them perfectly in the oven. Another myth is that the dish is low‑calorie; the cheese and sausage make it a hearty, calorie‑dense entrée.
What are the most common mistakes to avoid when making pasta‑stuffed bell peppers?
Overcooking the pasta (it will become mushy), under‑browning the sausage (risk of undercooked meat), and using too much water in the baking dish (which can make the filling soggy). Follow the timing guidelines and drain excess liquid before stuffing.
Why does this recipe use ditalini pasta instead of rice for the stuffing?
Ditalini provides bite‑size texture that holds onto the marinara and cheese, mimicking the comfort of baked ziti while still fitting inside a pepper cavity. Rice would absorb more sauce and could become overly soft during baking.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network specializes in a wide range of cooking shows, recipe demonstrations, and culinary tips from professional chefs, focusing on approachable home‑cooking techniques across many cuisines.
How does the YouTube channel Food Network's approach to Italian‑American cooking differ from other cooking channels?
Food Network often emphasizes step‑by‑step visual guidance, high‑production values, and tips from well‑known chefs, making classic Italian‑American dishes like this pasta‑stuffed pepper both authentic and accessible to home cooks, whereas many niche channels may focus on ultra‑traditional or ultra‑modern twists.
Last updated: August 20, 2026
