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unconstructed stuffed pepper pasta

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This was a I don't want to go grocery shopping today..what's in the fridge...mini bell peppers, a few stalks of celery, and 2 onions, I used only the smallest one;1/2 bag shredded cheddar cheese. The pantry looked sad- 2 cans of tomato soup, a bag of pasta, some spices. The freezer had 2 packages of ground beef- I took out one....and this is the recipe I made....Maybe I'll go shopping tomorrow...ugh..but worst of all is putting the groceries away when I get home....I guess my energy is low with this warm weather we are having..105 today....well that's a lot cooler that June's 110!!

(1 rating)
yield 4 -6 this freezes well ..if you have left overs or you only want to make 1/2 and freeze the other 1/2
prep time 10 Min
cook time 30 Min
method Saute

Ingredients For unconstructed stuffed pepper pasta

  • 16 oz
    small pasta shells
  • 2 Tbsp
    vegetable oil
  • 1/2 c
    diced celery
  • 1 sm
    onion, chopped
  • 1/2 c
    mini bell peppers, all colors, chopped
  • to taste
    salt , pepper and garlic powder
  • 2 Tbsp
    worcestershire sauce
  • 1 lb
    lean ground beef
  • 2 can
    condensed tomato soup, undiluted (10 oz. ea.)
  • 1 1/2 c
    shredded cheddar cheese, divided

How To Make unconstructed stuffed pepper pasta

  • 1
    Cook pasta in boiling water for 6 minutes.Drain set aside,cover. If baking in the oven -heat oven to 350^ and spray a 3 quart casserole;set aside.
  • 2
    In a large electric skillet, heat oil over medium-high heat; sauté celery, peppers and onion until tender. Add the ground beef; salt, pepper Worcestershire sauce and garlic powder; cook until the beef is no longer pink.
  • 3
    Gently stir in both cans of tomato soup, undiluted, then stir in 1 cup of the cheese. If serving from the electric skillet , sprinkle the remaining 1/2 cup of cheese on top just before serving.
  • 4
    If baking place mixture in the prepared casserole dish and top with the 1/2 cope of cheese. Bake for 30 minutes. Serve hot. NOTE: This can be made with any other meat,and use 3 cut up zucchini in place of the bell peppers, and instead of cooked pasta use cooked rice....
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