Active Time:25 minsTotal Time:55 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:55 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:55 mins
Total Time:
55 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipe
Love stuffed peppers but don’t love all that work? ThisStuffed Pepper Casseroleputs the sweet and smoky flavor combination of bell peppers, fire-roasted tomatoes, smoked paprika and ground beef on the fast track. You’ll skip the stuffing, save time and still get all the delicious flavors and more that this healthy dish has to offer. Stuffed or sliced, bell peppers pack loads of vitamins and antioxidants. Paired with lean ground beef, fiber-rich brown rice and melted cheese, we’re sure this easy casserole will make it onto your list of favorites. Ready to cook? Read our helpful tips and grab the recipe below!
How to Make Stuffed Pepper Casserole
1. Cook the Beef and Veggies
2. Build the Flavor
We add tomato paste to the mix to intensify the flavor. Once the tomato paste is added, we crank up the heat to give the tomato paste a chance to darken and deepen its flavor. Be sure to stir constantly once it’s added to prevent burning before adding the tomatoes, broth and rice.
3. Bake the Casserole
We transfer the casserole to a baking dish and cover it with foil to prevent the top from drying out. (If you are using the skillet, you will need to cover it with a lid or foil too). 20 minutes in the oven allows the cheese to melt and the flavors to meld together.
Ingredient Swaps to Try
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Photographer Victor Protasio, Food Stylist Jennifer Wendorf, Prop Stylist Julia Bayless
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1pound90%-lean ground beef1largered onion, thinly sliced3mediummulticolored bell peppers, thinly sliced6clovesgarlic, chopped2teaspoonssmoked paprika2teaspoonsdried oregano1teaspoonsalt¾teaspoonground pepper2tablespoonstomato paste1(14.5 ounce) canno-salt-added fire-roasted diced tomatoes, drained1(8.8-ounce) packagecooked brown rice½cupunsalted beef broth1cupshredded low-moisture part-skim mozzarella cheese6tablespoonsChopped fresh flat-leaf parsley for garnish(optional)
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1pound90%-lean ground beef
1largered onion, thinly sliced
3mediummulticolored bell peppers, thinly sliced
6clovesgarlic, chopped
2teaspoonssmoked paprika
2teaspoonsdried oregano
1teaspoonsalt
¾teaspoonground pepper
2tablespoonstomato paste
1(14.5 ounce) canno-salt-added fire-roasted diced tomatoes, drained
1(8.8-ounce) packagecooked brown rice
½cupunsalted beef broth
1cupshredded low-moisture part-skim mozzarella cheese
6tablespoonsChopped fresh flat-leaf parsley for garnish(optional)
Directions
Preheat oven to 400°F. Heat oil in a large nonstick skillet over medium heat. Add beef; cook, stirring often and using the back of a spoon to break it up, until cooked through and no longer pink, about 5 minutes. Add onion, bell peppers, garlic, paprika, oregano, salt and pepper; cook, stirring often, until the vegetables are tender, about 8 minutes. Increase heat to medium-high and stir in tomato paste; cook, stirring constantly, until the paste darkens in color, about 1 minute. Remove from heat. Stir in drained tomatoes, rice and broth.
Frequently Asked QuestionsWhen you see the percentage of leanness on ground beef packages, it’s referring to the ratio of meat to fat. In this case, 90%-lean ground beef is 90% meat and 10% fat. If a package says 85%-lean ground beef, that would have 85% meat and 15% fat. Certain percentages of fat tend to work better for certain uses. For example, you might want 85%-lean ground beef for a burger so that it doesn’t dry out as much during the cooking process. But for casseroles, leaner ground beef works better so that your casserole isn’t swimming in extra fat.Yes, you can use regular paprika instead of smoked paprika, but it won’t have that distinct smoky flavor that you get with smoked paprika. Regular paprika is a ground spice made from dried sweet chile peppers and has a mild flavor. Smoked paprika is made from dried sweet chile peppers that are smoked over wood during the drying process, which gives it a smoky flavor.Absolutely! Try our classicStuffed Peppers,Philly Cheesesteak Stuffed Peppers,Chicken Parmesan & Quinoa Stuffed Peppers,Air-Fryer Turkey Stuffed Peppers,Chicken-&-Rice-Stuffed Peppers with Sun-Dried Tomato Cream Sauce,Baked Spinach, Feta & Egg-Stuffed Peppers,Fajita-Inspired Chicken-Stuffed PeppersorJambalaya Stuffed Peppers.There are many side dishes that pair well with Stuffed Pepper Casserole! TryRoasted Broccoli,Balsamic-Roasted Mushrooms with Parmesan,Massaged Kale Salad,Simple Cabbage Salad,Maple Roasted Carrots,Lemon-Garlic Green Beans,Roasted Asparagus,Cheesy Roasted Caulifloweror a simpleside salad.Nope. If you want to stick with one or two colors, go for it. For reference, orange, yellow and red peppers tend to be sweeter than green bell peppers, so choose your peppers accordingly.Yes! Just double-check canned ingredients and broth to make sure they’re labeled “gluten-free.”
Frequently Asked Questions
When you see the percentage of leanness on ground beef packages, it’s referring to the ratio of meat to fat. In this case, 90%-lean ground beef is 90% meat and 10% fat. If a package says 85%-lean ground beef, that would have 85% meat and 15% fat. Certain percentages of fat tend to work better for certain uses. For example, you might want 85%-lean ground beef for a burger so that it doesn’t dry out as much during the cooking process. But for casseroles, leaner ground beef works better so that your casserole isn’t swimming in extra fat.
Yes, you can use regular paprika instead of smoked paprika, but it won’t have that distinct smoky flavor that you get with smoked paprika. Regular paprika is a ground spice made from dried sweet chile peppers and has a mild flavor. Smoked paprika is made from dried sweet chile peppers that are smoked over wood during the drying process, which gives it a smoky flavor.
Absolutely! Try our classicStuffed Peppers,Philly Cheesesteak Stuffed Peppers,Chicken Parmesan & Quinoa Stuffed Peppers,Air-Fryer Turkey Stuffed Peppers,Chicken-&-Rice-Stuffed Peppers with Sun-Dried Tomato Cream Sauce,Baked Spinach, Feta & Egg-Stuffed Peppers,Fajita-Inspired Chicken-Stuffed PeppersorJambalaya Stuffed Peppers.
There are many side dishes that pair well with Stuffed Pepper Casserole! TryRoasted Broccoli,Balsamic-Roasted Mushrooms with Parmesan,Massaged Kale Salad,Simple Cabbage Salad,Maple Roasted Carrots,Lemon-Garlic Green Beans,Roasted Asparagus,Cheesy Roasted Caulifloweror a simpleside salad.
Nope. If you want to stick with one or two colors, go for it. For reference, orange, yellow and red peppers tend to be sweeter than green bell peppers, so choose your peppers accordingly.
Yes! Just double-check canned ingredients and broth to make sure they’re labeled “gluten-free.”
EatingWell.com, June 2023
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Nutrition Facts(per serving)344Calories17gFat24gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.,
Jan Valdez,
andSara Haas, RDN, LDN
Sara Haas, RDN, LDN
