Why You’ll Love This Recipe
Taco Stuffed Pepper Casserole combines the bold, zesty flavors of tacos with the hearty goodness of stuffed peppers—all in a simple, one-dish meal. Packed with seasoned ground beef, rice, tomatoes, bell peppers, and melted cheese, this casserole is satisfying, customizable, and perfect for busy weeknights or meal prep.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beef (or ground turkey)taco seasoningsalt and pepperonion (diced)garlic (minced)bell peppers (diced, any color)cooked ricetomato sauce or salsa (your preference)diced tomatoes (canned or fresh)shredded cheddar cheese (or Mexican blend)olive oilcilantro or green onions (for garnish)
directions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté until fragrant.
Add ground beef and taco seasoning. Cook until browned, then drain any excess fat.
Stir in diced bell peppers, cooked rice, diced tomatoes, and tomato sauce or salsa.
Simmer for 5–7 minutes, stirring occasionally to combine and warm through.
Transfer the mixture to the prepared baking dish and spread evenly.
Top with shredded cheese.
Bake for 20–25 minutes, or until cheese is melted and bubbly.
Garnish with chopped cilantro or green onions before serving.
Servings and timing
This recipe yields 6–8 servings.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Variations
Use quinoa or cauliflower rice for a low-carb option.
Add black beans or corn for extra texture and flavor.
Top with crushed tortilla chips or jalapeños before baking.
Swap ground beef for shredded chicken or plant-based crumbles.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave for 1–2 minutes or in the oven at 350°F (175°C) until heated through.
Freeze for up to 2 months; thaw overnight in the fridge before reheating.
FAQs
Can I make this casserole ahead of time?
Yes, assemble it a day in advance and bake when ready to serve.
Do I need to pre-cook the rice?
Yes, the rice should be fully cooked before mixing it in.
Can I use a store-bought taco seasoning packet?
Absolutely—just adjust salt as needed depending on the brand.
Is this dish spicy?
Not inherently, but you can make it spicy by adding hot salsa or chili flakes.
Can I make it vegetarian?
Yes, swap the meat for beans, lentils, or meatless crumbles.
What kind of cheese works best?
Cheddar, Monterey Jack, or a Mexican blend melt well and add great flavor.
Do I have to use fresh bell peppers?
Fresh is best for texture, but frozen diced peppers can be used in a pinch.
Can I add sour cream or guacamole on top?
Definitely—both make great toppings once baked.
Can I double the recipe for a crowd?
Yes, just use a larger dish or two baking dishes and adjust baking time as needed.
What can I serve with it?
Try with a side salad, tortilla chips, or refried beans.
Conclusion
Taco Stuffed Pepper Casserole is a flavorful, family-friendly meal that brings together everything you love about tacos and stuffed peppers—without all the fuss. With simple ingredients and bold taste, it’s a weeknight winner you’ll want to make again and again.
Print
Taco Stuffed Pepper Casserole
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Gluten Free
Description
Taco Stuffed Pepper Casserole is a hearty and flavorful one-dish meal that combines all the delicious elements of stuffed peppers and taco night—ground beef, rice, peppers, cheese, and Mexican spices baked to perfection.
Ingredients
- 1 lb ground beef
- 1 cup uncooked white rice
- 2 cups beef broth or water
- 3 bell peppers (any color), chopped
- 1 small onion, diced
- 1 packet taco seasoning (or 2 tbsp homemade)
- 1 can (15 oz) diced tomatoes, drained
- 1 cup corn (fresh, canned, or frozen)
- 1 cup black beans, drained and rinsed
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a skillet over medium heat, add olive oil and cook diced onion and chopped peppers until softened, about 5 minutes. Set aside.
- In the same skillet, cook ground beef until browned. Drain excess fat.
- Stir in taco seasoning, diced tomatoes, corn, black beans, and cooked peppers and onions. Simmer for 2–3 minutes.
- In a saucepan, combine rice and broth. Bring to a boil, then cover and simmer for 15 minutes or until rice is tender and liquid is absorbed.
- Combine the cooked rice with the beef and vegetable mixture. Stir in half of the cheese.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese on top.
- Bake for 15–20 minutes, or until cheese is melted and casserole is heated through.
- Let rest for 5 minutes before serving. Garnish with cilantro, sour cream, or avocado if desired.
Notes
- Swap ground beef with ground turkey or chicken for a lighter version.
- Use cooked quinoa instead of rice for added protein and fiber.
- This dish freezes well—store in an airtight container up to 3 months.