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Gluten Free Bell Pepper Pasta


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  • 1 Tbs. olive oil
  • 1 each green, red and yellow bell peppers, cut into 1-inch pieces
  • 1 onion, diced
  • 3 cloves garlic, sliced
  • 3 thin slices Jones Dairy Farm-Canadian Bacon Slices, cut into strips
  • 1 (14 oz.) can plum tomatoes, drained
  • 2 tsp. spicy paprika
  • Coarse salt & fresh ground black pepper
  • 1/4 c. fresh parsley, chopped
  • 1 lb. gluten free penne or other short pasta, cooked
  • 1/2 c. goat cheese or mozzarella, diced


Servings 4
Adapted from


Step 1

Cook pasta according to package directions until al dente. In a large nonstick skillet, heat the oil and add the peppers, onion, garlic and Canadian bacon. Cook about 5 minutes, until the vegetables are soft. Add the drained tomatoes, paprika, salt, pepper and 2 Tbs. parsley. Cook for 5 minutes more, stirring occasionally. Add the cooked pasta to the sauce. Mix in the cheese and remaining parsley and serve before the cheese melts completely.

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