‘The Pioneer Woman’ Ree Drummond’s Pasta Stuffed Peppers Recipe Will ‘Rock Your World’

The Pioneer Woman made a spicy pasta recipe. Here’s how to make Ree Drummond’s pasta-stuffed peppers.

Ree Drummond’s pasta-stuffed peppers recipe

For this recipe, Drummond combines two of her favorite recipes—stuffed bell peppers and baked ziti. This combination resulted in her recipe for pasta-stuffed bell peppers. “It’s going to rock your ever-loving world,” says Drummond on The Pioneer Woman show.

Drummond starts by making the filling. She begins sautéing onions and garlic in a skillet. Then she adds chopped bell peppers. Drummond keeps things interesting by using four types of peppers (green, red, yellow, and orange). She says she chopped the tops of the peppers and cut around the stem. She used this part of the peppers for the filling. Next, Drummond adds Italian sausage. She says it takes about five minutes to completely brown.

Next, Drummond adds cooked ditalini (she describes it as “tiny pasta”), a jar of marinara sauce, mozzarella, and ricotta cheese. “This is how I basically make baked ziti, where’s it’s kind of got a creamy, ricotta marinara sauce,” says Drummond.

Drummond stirs the mixture. She advises home cooks not to cook the pasta to the point where it’s al dente. “You want it to have quite a bit of bite to it, because it’s going to continue to cook in the oven,” says Drummond.

Preparing the stuffed peppers

Next, Drummond prepares the bell peppers. She starts by pulling out the “innards” of the peppers (she takes out the seeds and membranes). Drummond says you can stuff as much filling inside the peppers as you want. “You want to get into the corners of the pepper,” she says.

Then, Drummond adds mozzarella on top of the peppers and then places them in the oven. Before placing the peppers inside the oven, Drummond pours a little water inside the baking dish and covers the peppers with foil. “It’s gonna help the peppers kind of steam and cook so the peppers will be soft and tender by the time the dish comes out of the oven,” says Drummond. She bakes the peppers at 350 degrees for 25 minutes. Then, she removes the foil and finishes cooking it for another 15 minutes.

“There’s so much deliciousness going on inside these peppers,” says Drummond. “And it’s so fun to get them on a plate and just start cutting into all of that magic.” She says the peppers “need a little green” on top, so she adds some parsley and basil. You can find the complete recipe here.

Ree Drummond’s rigatoni with broccolini and sausage

If you’re in the mood for another pasta recipe, try Drummond’s rigatoni with broccolini and sausage. Drummond starts by boiling rigatoni in a pot. Once the rigatoni starts boiling, she takes Italian sausage, tears it into chunks, and cooks it in a pan. Once the sausage is halfway cooked, she adds thinly sliced onion and about three to four garlic cloves. Drummond says you can add as many cloves as you would like.

Next, Drummond adds tomato paste to the pan, and stirs it around. As she stirs the sauce, she lets it fry on the bottom of the pan. Then she adds crushed red pepper flakes and ½ cup of water. You can find the complete recipe here.

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