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

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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.