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Photo:Photographer Victor Protasio, Food Stylist Julian Hensarling, Prop Stylist Tucker Vines
Photographer Victor Protasio, Food Stylist Julian Hensarling, Prop Stylist Tucker Vines
Active Time:25 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:40 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipeIf you love stuffed peppers, you’re really going to love our twist:Stuffed Pepper Skillet! We’ve taken all the ingredients—and amazing flavors—from stuffed peppers and combined them into one convenient skillet recipe so you can skip the hassle of stuffing. This casserole dinner is easy to put together and easy to clean up—and comes together more quickly than traditional stuffed peppers. The combo of lean ground beef, peppers and brown rice packs a nutritional punch that will leave you full and satisfied. Check out our expert tips and tricks to make this meal-prep-friendly recipe this week.Tips from the EatingWell Test KitchenThese 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!Be sure to let the ground beef brown and the tomato paste caramelize—these steps allow a deeper flavor to develop and will enhance the flavor of the vegetables.To improve the browning of the meat, dab away extra moisture using paper towels before cooking it. If there is moisture on the surface of the meat when it’s cooking, the temperature of the meat won’t get high enough for the Maillard reaction to occur fast enough to help brown the meat. The meat will cook on the inside but never get that desired browning on the outside, and a lot of great flavor will be forfeited.This is a great meal-prep dish. It can be made three days in advance and stored in the refrigerator in an airtight container.Although this recipe was tested with ground beef, you can substitute it with ground turkey, chicken or pork. Crumbled firm tofu would also work.Nutrition NotesLean ground beef(93% lean, 7% fat) has about thesame meat-to-fat ratio as ground turkey. Lean ground beef is an excellent source of protein and zinc and a good source of iron, choline, phosphorus and B vitamins. You’ll get 100% of your daily vitamin B12 in 4 ounces of lean ground beef, per theUSDA.Bell peppersare loaded with immune-boosting vitamin C—one medium red bell pepperprovides almost 2 days’ worth of this vitamin. Bell peppers are also an excellent source of vitamin A—which, together with the antioxidants zeaxanthin and lutein, supports healthy vision. The fiber in bell peppers supports a healthy gut.Brown riceis a whole grain that provides fiber, antioxidants, vitamins and minerals. The fiber combined with the plant-based protein in brown rice goes a long way toward keeping you full and satisfied.Mozzarella cheeseis a lower-sodium cheese that’s also lower in saturated fat than other types of cheese. Besides bringing the ooey-gooey goodness to this dish, mozzarella also provides protein and calcium.Photographer Victor Protasio, Food Stylist Julian Hensarling, Prop Stylist Tucker Vines
Jump to recipe
If you love stuffed peppers, you’re really going to love our twist:Stuffed Pepper Skillet! We’ve taken all the ingredients—and amazing flavors—from stuffed peppers and combined them into one convenient skillet recipe so you can skip the hassle of stuffing. This casserole dinner is easy to put together and easy to clean up—and comes together more quickly than traditional stuffed peppers. The combo of lean ground beef, peppers and brown rice packs a nutritional punch that will leave you full and satisfied. Check out our expert tips and tricks to make this meal-prep-friendly recipe this week.Tips from the EatingWell Test KitchenThese 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!Be sure to let the ground beef brown and the tomato paste caramelize—these steps allow a deeper flavor to develop and will enhance the flavor of the vegetables.To improve the browning of the meat, dab away extra moisture using paper towels before cooking it. If there is moisture on the surface of the meat when it’s cooking, the temperature of the meat won’t get high enough for the Maillard reaction to occur fast enough to help brown the meat. The meat will cook on the inside but never get that desired browning on the outside, and a lot of great flavor will be forfeited.This is a great meal-prep dish. It can be made three days in advance and stored in the refrigerator in an airtight container.Although this recipe was tested with ground beef, you can substitute it with ground turkey, chicken or pork. Crumbled firm tofu would also work.Nutrition NotesLean ground beef(93% lean, 7% fat) has about thesame meat-to-fat ratio as ground turkey. Lean ground beef is an excellent source of protein and zinc and a good source of iron, choline, phosphorus and B vitamins. You’ll get 100% of your daily vitamin B12 in 4 ounces of lean ground beef, per theUSDA.Bell peppersare loaded with immune-boosting vitamin C—one medium red bell pepperprovides almost 2 days’ worth of this vitamin. Bell peppers are also an excellent source of vitamin A—which, together with the antioxidants zeaxanthin and lutein, supports healthy vision. The fiber in bell peppers supports a healthy gut.Brown riceis a whole grain that provides fiber, antioxidants, vitamins and minerals. The fiber combined with the plant-based protein in brown rice goes a long way toward keeping you full and satisfied.Mozzarella cheeseis a lower-sodium cheese that’s also lower in saturated fat than other types of cheese. Besides bringing the ooey-gooey goodness to this dish, mozzarella also provides protein and calcium.Photographer Victor Protasio, Food Stylist Julian Hensarling, Prop Stylist Tucker Vines
If you love stuffed peppers, you’re really going to love our twist:Stuffed Pepper Skillet! We’ve taken all the ingredients—and amazing flavors—from stuffed peppers and combined them into one convenient skillet recipe so you can skip the hassle of stuffing. This casserole dinner is easy to put together and easy to clean up—and comes together more quickly than traditional stuffed peppers. The combo of lean ground beef, peppers and brown rice packs a nutritional punch that will leave you full and satisfied. Check out our expert tips and tricks to make this meal-prep-friendly recipe this week.
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
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil1poundlean ground beef2tablespoonstomato paste1mediumred onion, thinly sliced1largegreen bell pepper, thinly sliced1mediumorange bell pepper, thinly sliced1mediumyellow bell pepper, thinly sliced1tablespoonsmoked paprika1tablespoonItalian seasoning1teaspoongarlic powder3/4teaspoonsalt1/2teaspooncrushed red pepper1(14.5-ounce) canno-salt-added diced tomatoes with basil, garlic and oregano1(8.8-ounce) packageprecooked microwaveablebrown rice1/2cupunsalted beef broth1tablespoonred-wine vinegar1cupshredded low-moisture part-skim mozzarella cheeseChoppedfresh oreganofor garnish (optional)
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
1poundlean ground beef
2tablespoonstomato paste
1mediumred onion, thinly sliced
1largegreen bell pepper, thinly sliced
1mediumorange bell pepper, thinly sliced
1mediumyellow bell pepper, thinly sliced
1tablespoonsmoked paprika
1tablespoonItalian seasoning
1teaspoongarlic powder
3/4teaspoonsalt
1/2teaspooncrushed red pepper
1(14.5-ounce) canno-salt-added diced tomatoes with basil, garlic and oregano
1(8.8-ounce) packageprecooked microwaveablebrown rice
1/2cupunsalted beef broth
1tablespoonred-wine vinegar
1cupshredded low-moisture part-skim mozzarella cheese
Choppedfresh oreganofor garnish (optional)
Directions
Preheat oven to 400°F. Heat oil in a large ovenproof skillet over medium-high heat until shimmering. Add ground beef; cook, stirring often and using the back of a spoon to break up the beef, until no longer pink, about 5 minutes. Stir in tomato paste; cook, stirring constantly, until the paste darkens in color, about 1 minute. Add onion, bell peppers, paprika, Italian seasoning, garlic powder, salt and crushed red pepper; cook, stirring often, until the vegetables are tender-crisp, about 6 minutes. Remove from heat. Stir in tomatoes, rice, broth and vinegar.
Cover the skillet with a lid or foil. Bake until the rice is tender, about 10 minutes. Sprinkle with mozzarella. Bake, uncovered, until the cheese is melted and beginning to bubble, about 8 minutes. Garnish with oregano, if desired.
Nutrition InformationServing Size: About 1 1/2 cupsCalories 494, Fat 22g, Saturated Fat 8g, Cholesterol 92mg, Carbohydrates 41g, Total Sugars 10g, Added Sugars 0g, Protein 35g, Fiber 7g, Sodium 758mg, Potassium 1,094mg
Nutrition Information
Serving Size: About 1 1/2 cupsCalories 494, Fat 22g, Saturated Fat 8g, Cholesterol 92mg, Carbohydrates 41g, Total Sugars 10g, Added Sugars 0g, Protein 35g, Fiber 7g, Sodium 758mg, Potassium 1,094mg
Serving Size: About 1 1/2 cups
Calories 494, Fat 22g, Saturated Fat 8g, Cholesterol 92mg, Carbohydrates 41g, Total Sugars 10g, Added Sugars 0g, Protein 35g, Fiber 7g, Sodium 758mg, Potassium 1,094mg
Frequently Asked QuestionsWhile you can enjoy it on its own, you can also pair this one-pan meal with a simple veggie side, like ourBasic Green Salad with VinaigretteorGarlic-Butter Green Beans.Absolutely. If you store it properly in an airtight, freezer-safe container, it will be good in the freezer for up to four months. The simplest and safest way to defrost it is overnight in the refrigerator.
Frequently Asked Questions
While you can enjoy it on its own, you can also pair this one-pan meal with a simple veggie side, like ourBasic Green Salad with VinaigretteorGarlic-Butter Green Beans.
Absolutely. If you store it properly in an airtight, freezer-safe container, it will be good in the freezer for up to four months. The simplest and safest way to defrost it is overnight in the refrigerator.
EatingWell.com, June 2024
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Nutrition Facts(per serving)505Calories23gFat34gCarbs42gProtein
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.
