Ingredients
Method
- Bring a pot of salted water to a boil and cook the bowtie pasta until al dente according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the diced bell peppers and onion and sauté for 5–7 minutes, stirring occasionally, until softened and lightly browned.
- Add the ground beef to the skillet. Break it apart and cook until fully browned, then drain off any excess grease.
- Stir in the minced garlic and cook for 1 minute, just until fragrant. Add the Italian seasoning, garlic powder, onion powder, salt, and black pepper and stir to combine.
- Pour in the pasta sauce and stir everything together. Reduce the heat and simmer for about 5 minutes to let the flavors meld.
- Add the cooked pasta to the skillet and gently toss until the pasta is evenly coated and everything is well mixed.
- Serve hot straight from the skillet. If desired, garnish with shredded cheese and/or chopped parsley.
Notes
For a true “stuffed pepper” vibe, use a mix of red and green bell peppers—the red adds sweetness while green brings classic pepper flavor.
If your jarred sauce is very thick, splash in a little pasta water (or water/broth) while simmering to help everything coat the noodles smoothly.
Want it extra cheesy? Stir in 1 to 2 cups shredded mozzarella or cheddar at the end, cover for 2 minutes, and let it melt before serving.
Make it lighter by swapping in ground turkey or chicken; add an extra pinch of salt and seasoning since lean meat is milder.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of water or sauce to loosen.
Freezer tip: Freeze the meat-and-pepper sauce (without pasta) up to 2 months, then thaw and toss with freshly cooked pasta.