These Cheese Stuffed Pasta Shells sure can please just about anybody. It is creamy, cheesy, warm, comforting, and most definitely delicious. Wouldn’t you agree with me?

Cheese stuffed pasta shells are one of those dinners that my family loves very much. However, in reality, any pasta dish is always welcome on our table.

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I was making them so many times until I reached the taste that my family preferred and I hope you will like them too.

In the summertime, when tomatoes are ever so tasty, I would make my own pasta sauce. A few jars of different flavors like marinara and beef-flavored.

It is just a great way to eat fresh and it is a true labor of love.

With that being said, using store-bought pasta sauce is a beautiful shortcut that I gladly take often, especially in the winter.

I hope you enjoy my stuffed pasta shells as much as my family. If you make Cheese Stuffed Pasta Shells, please tag me on Instagram @SandrasEasyCooking, using the hashtag #sandraseasycooking

Thank you so much for all your love and support!!!

Yield: 6 Servings

Cheese Stuffed Pasta Shells

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These cheese-stuffed pasta shells sure can please just about anybody. It is creamy, cheesy, warm, comforting and most definitely delicious.

Prep Time 5 minutes

Cook Time 15 minutes

Additional Time 10 minutes

Total Time 30 minutes

Ingredients

• 12 pieces jumbo pasta shells, plus Salt for the pasta water
• 2 Organic Large Eggs, beaten
• 1 pound Ricotta Cheese or part-skim ricotta cheese
• 1 pound Mozzarella, shredded, reserve some for the top.
• 1 tbsp Dried Parsley
• Pinch of Salt
• ¼ teaspoon Black Pepper
• 1 24 oz Jar Marinara sauce or use homemade
• A drizzle of Olive Oil

Instructions

1. Bring a large pot of water to a boil. Salt water and add pasta. Cook shells 12 about minutes, they should be softened, but firm. Drain pasta and cool it down. Read notes and direction on the back of the pasta box as well.
2. Combine ricotta and about ¾ pound mozzarella, saving some to top the shells before baking. Then mix the cheese with beaten eggs, dried parsley, a pinch of salt and a good pinch of black pepper.
3. Spread a little cheese mixture and then the sauce on the bottom of medium sized casserole dish. Fill shells with rounded spoonful of cheese mixture and arrange them seam side down in casserole dish. You may also use pastry bag like me as well as Ziplock bag. Whatever is easier for you
4. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses. Place shells in the hot oven preheated to 400 degrees Fahrenheit and bake for about 15 minutes.

Notes

• You may use a homemade sauce.
• To stuff these shells easier, you could fill a large plastic bag with cheese and cut one corner and just fill each shell.

Nutrition Information:

Yield:

6

Serving Size:

2
Amount Per Serving:Calories: 553Total Fat: 13gSaturated Fat: 5.5gTrans Fat: 0gCholesterol: 90mgSodium: 639mgCarbohydrates: 80.9gFiber: 6gSugar: 13.4gProtein: 24.5g

Nutrition information isn’t always accurate due to automatic calculation, however, we try our best. Thank you!

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Vegetarian Stuffed Peppers are a tasty, easy and delicious meal idea. You can serve it as it is or with meat, poultry or fish. A perfect weeknight dinner.

I have been digging around to find easy recipes to share such as this Vegetarian Stuffed Peppers.

To be honest, this exact recipe was originally called Vegetarian Paella, but I changed it. I just had to.

Needless to say, I was heavily inspired by Spanish popular dish Paella which is loaded with meat or seafood. Well, there are near hundreds of Paella recipes.

Everyone has their own household traditional way to make it. Paella is a typical Spanish recipe and is traditionally cooked in a “paellera“.

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A round flat pan with two handles, which is then put on the table for the family to enjoy the meal.

However, I do not own paellera, I cooked it in a regular pan then stuffed paella in the bell peppers as you can see from the pictures.

Paella is very versatile, of course, but so are the stuffed peppers. You can stuff them with anything you desire; potatoes, ground meat, rice, etc.

I choose to make this Vegetarian Stuffed Peppers inspired by Spanish Paella completely meatless. It has plenty of protein, also it’s very simple as well as perfect for this winter season.

So you can substitute and play with different ingredients depending on what you are having in your fridge and pantry.

Be open and experiment for a bit here. I would say that this is a very comforting dish, but also healthy and delicious.

You should definitely give it to try even if you are not vegetarian. You can add a side of any meat if you desire and treat this as a side dish. As you can see there are so many options.

With that being said, you could most defiantly make it ahead and bake at night.

Perhaps place in the slow cooker and do a low and slow version which is amazing. Peppers will probably be much tender but hey, it tastes amazing.

If you make this Vegetarian Stuffed Peppers please tag me on Instagram. @sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

Yield: Serves 4

Vegetarian Stuffed Peppers

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Vegetarian Rice and Beans Stuffed Peppers; tasty, and easy and perfect for your meatless Mondays.

Prep Time 10 minutes

Cook Time 1 hour

Additional Time for rice 20 minutes

Total Time 1 hour 30 minutes

Ingredients

• 4 bell peppers
• 1 can tomato sauce (15 ounces)
• 1 tablespoon olive oil

STUFFING

• 2 pack Spanish rice, pre-cooked is fine (read notes), 12 to 14 ounces of rice
• 2 Tbs. Olive Oil
• 1/2 can black beans
• 4 mushrooms, such as a white button or baby Bella, chopped
• ½-1 teaspoon red chilli powder/or flakes
• 1 tablespoon dried parsley
• 1/2 tablespoon onion powder
• 1 teaspoon garlic powder
• 1/2 can of fire-roasted tomatoes or any other tomatoes
• Salt and pepper if needed to taste

Instructions

1. If you are using pre-cooked Spanish rice then just toss 2 packs/bags in the bowl and start mixing with all the other stuffing ingredients. If you are cooking rice follow the instruction on the back of the rice pack. You may use yellow rice but it is quite different than Spanish.
2. Wash and cut the top of the Peppers off, take the seeds out. What I do instead of cutting is pishing the top then twisting. Pull it out. See pics below.
3. Preheat the oven on 375 degrees Fahrenheit.
4. Boil a large pot of water with 1 tablespoon of salt and put the hollow peppers in. Cook for just a 3 minutes covered; Drain and let them cool for a minute or until you could handle them without burning yourself.
5. Prep all the ingredients for the stuffing then mix them together. Fill each pepper to the top with stuffing.
6. Add a pinch of salt and pepper to the tomato sauce, or to taste the drizzle a bit of to the bottom of the baking pan or a pot. Usually, I use tomato sauce in Tetra Pak, then add in a cup, add seasoning, mix and pour-over. That is my little trick since I try to avoid using cans as much as possible.
7. Add Stuffed peppers in the baking pan or a pot and pour all over the rest of the tomato sauce.
8. Line the peppers down as seen on the picture. If there is any stuffing leftover arrange it around the peppers in the baking dish.
9. Cover the whole dish, if possible, with a fitted lid, of not use aluminium foil to make a small dome. Bake for 45 minutes under the lid or aluminium foil. Take off lid/aluminium foil off and continue cooking for the next 10 to 15 minutes. Note* After the first 25 minutes of cooking/baking flip peppers on the other side. Be careful as the baking dish or a pot will be hot. Always use oven-safe pot.
10. Peppers should be very tender and perfectly blended once you are eating together with the stuffing.

Notes

One of the rice brands that I really love is RightRice. You can find it in any grocery store as well as on Amazon HERE

If you are vegetarian I would make my own Spanish rice because most likely they used chicken broth in the precooked version. Although the one from RightRice is Vegan so you're good with that brand.

Serve it with the Salad and bread on the side. You can also add any meat or fish on the side of this dish if you desire because it would go perfectly together.

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I simply like stuffed peppers, but I really love Potato Stuffed Peppers.

This is one of those quick and easy recipes. It goes well with any meat, fish or perhaps just like this.

That being said, I am making them often. especially during summertime. Well, if you ask me, it is really an amazing side dish.

It is a very tasty combination of potatoes, peppers, and onion. It got a bit of spiciness from chili and ground black pepper.

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In addition, it is almost magical once you take the first bite. However, it might just a sweet reminder of my childhood. Food that I have enjoyed while growing up.

Certain food just brings back a flood of memories, and I love food memories rather than anything else in the world.

It just evokes a beautiful fuzzy feeling every time those dishes produce an amazing aroma in my very own kitchen.

We are talking about the burek, sarma, goulash, and so many other dishes that I love with my whole heart.

If you are pepper lover you might like my Cheese Stuffed Baked Sweet Peppers and Stuffed Peppers with ground beef and rice

I am glad to say that my kids really enjoy dishes that I grew up with as well.

Well, I guess if you cook at home for them they will miss that food after going to college or on a trip.

Hey, if you make these tasty Potato Stuffed Peppers or any other recipe from my blog, please tag me on INSTAGRAM. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance for your love and support!

Recipes you might like:

LOADED MASHED POTATO CASSEROLE

PAN-ROASTED PEPPERS WITH GARLIC INFUSED SAUCE

ROOT VEGETABLE SHEET PAN

ROASTED CAULIFLOWER AND CHEESE

EASY LYONNAISE POTATOES

Yield: SERVES 4

Potato Stuffed Peppers

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Quick and tasty side dish recipe

Prep Time 10 minutes

Bake Time 50 minutes

Additional Roasting Time 10 minutes

Total Time 1 hour 10 minutes

Ingredients

• 3 to 4 Bell Peppers, sliced lengthwise
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon oil

Filling:

• 2 to 3 Large Potatoes shredded, about 1 1/2 pound
• 1 Yellow Onion shredded, 1/4 pound
• 1 medium-size carrot
• Salt to taste, OR Vegeta MSG-free seasoning to taste
• 1 teaspoon Ground Black Pepper
• 1 tablespoon dried parsley
• 2 tablespoons Olive oil

Topping and Garnish

• 1 tablespoon Breakstone's Sour-Cream per each half of the pepper, optional
• Few Sprinkles of Chili peppers
• Za'atar
• Chives

Instructions

1. Preheat the oven to 375 degrees Fahrenheit
2. Wash peppers and cut in the halves; Take all the seeds out.
3. Sprinkle with a bit of salt and just lightly drizzle oil over peppers, then place in the oven and bake for about 10 to 15 minutes. This will give peppers a head start.
4. Meanwhile, peel and shred the potatoes, onion, and carrot.
5. Add salt to taste, ground black pepper, dried parsley, and oil. Mix the filling until all combined and seasoned. Heat a skillet and saute potato mixture at medium-high heat for about 5 to 7 minutes. They need to be halfway done so keep mixing so it does not stick to the bottom of the skillet. Also, I like to splash just a bit of water at the end and cover. That way it will steam up a bit and cook faster.
6. Take the peppers out of the oven and stuff them with the filling mixture until each half is full.
7. Once you are done stuffing all the peppers, cover the baking pan with an aluminum foil for the first 10 minutes then remove the alum. foil and continue baking uncovered at 375 degrees for 40 minutes or until potatoes are completely done.
8. Serve immediately with sour cream and garnish.

Notes

This can be stored in the airtight container for a few days. Just reheat and eat, however, it's better if served right away.

You can grill these stuffed peppers but it needs to be slightly hugged or wrapped with alum foil to prevent from burning. You can add/spread Sour Cream when you pull the potatoes out and bake for an additional 10 minutes.

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