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This Taco Stuffed Pepper Casserole is a quick and easy meal, perfect for any night of the week! Deconstructed stuffed peppers, flavored with bold taco seasoning, topped with ooey-gooey cheese – made all in one pan.
Taco Stuffed Pepper Casserole Recipe
This Taco Stuffed Pepper Casserole is my new favourite creation! Combining stuffed peppers (deconstructed in this case) with all the flavors of the traditional taco and then topping it with melty cheese and cilantro – yes please!
I also love this dish because it is so easy to make, uses simple ingredients and comes together in just 45 minutes start to finish. This casserole is a great dinner for any night of the week, not to mention it’s made all in one pan – meaning less dishes to clean! I could go on and on about how much I love this dish, but – let’s get to the recipe, shall we?
Ingredients You’ll Need
- Olive Oil – Substitute with sunflower oil, safflower oil, or avocado oil.
- Ground Beef – I used lean ground beef.
- Onion – Medium white onion, diced.
- Bell Pepper – Both red and green bell pepper, diced.
- Garlic – Minced.
- Rice – Use a long grain rice, I used basmati.
- Taco Seasoning – You can make your own by using my taco seasoning recipe! Store bought works as well.
- Salsa – Again, you can make your own using my salsa recipe, but store bought works fine as well!
- Tomatoes – Canned, diced tomatoes. If you can find fire roasted diced tomatoes those would be even better here.
- Broth – I used beef broth low sodium or no sodium added preferred.
- Cheese – Use your preference! I like a cheddar or a jalapeno blend to add a little spice.
- Salt & Pepper – To taste.
For garnish
- Cilantro – Fresh cilantro, chopped.
- Tomatoes – Cherry tomatoes, halved.
How to make taco stuffed pepper casserole
- Cook the Beef: Heat the olive oil in a large braiser or skillet with a fitting lid. Add the ground beef and cook, breaking it us as you go, until no longer pink.
- Add Ingredients: Add the onion and bell peppers to the skillet and cook until softened. Stir garlic, rice, and taco seasoning, then cook for another minute.
- Cook: Pour the salsa, diced tomatoes, and beef broth into the skillet and stir well to combine. Season with salt and pepper to taste. Bring the mixture to a boil, reduce the heat to a simmer, and cover with skillet with a lid. Cook, stirring occasionally, for 15-20 minutes or until the rice is tender.
- Finish & Serve: Taste for seasoning and adjust if necessary. Top the casserole with cheese, and let it melt, with the lid on, for 2-3 minutes. Garnish with cilantro and tomatoes to serve.
How to serve
This taco stuffed pepper casserole is the perfect dinner for any night of the week! It’s fast and easy, making it ideal for those busy nights where you dread becoming a slave to your stove. Serve this casserole with a dollop of sour cream, more salsa if you desire and guacamole for a full “taco-esque” experience.
Another option: you can use this as a filling in a soft taco shell for the ULTIMATE burrito!
How to store leftover stuffed pepper casserole
Store leftovers covered in an airtight container in the fridge for 3-4 days.
Did you like this casserole recipe? Try these!
- Cheesy Potato Casserole
- Pepperoni Pizza Pasta
- Tuna Noodle Casserole
- Cheesy Taco Pasta
- Chicken Alfredo Bake
- Chicken Enchilada Rice Casserole
- No Peek Chicken and Rice Casserole
- Baked Mac and Cheese
- Sweet Potato Casserole
- Tater Tot Casserole
- Taco Spaghetti
Taco Stuffed Pepper Casserole
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef lean
- 1 medium onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1 cup long grain rice I used basmati
- 2 tablespoon taco seasoning
- 2 cups salsa
- 14 ounce diced tomatoes 1 can
- 1 cup beef broth
- 1/4 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1 cup cheddar cheese grated
For garnish
- 2 tablespoon fresh cilantro chopped
- 1/2 cup cherry tomatoes halved
Instructions
- Cook the Beef: Heat the olive oil in a large braiser or skillet with a fitting lid. Add the ground beef and cook, breaking it us as you go, until no longer pink.
- Add Ingredients:Â Add the onion and bell peppers to the skillet and cook until softened. Stir garlic, rice, and taco seasoning, then cook for another minute.
- Cook: Pour the salsa, diced tomatoes, and beef broth into the skillet and stir well to combine. Season with salt and pepper to taste. Bring the mixture to a boil, reduce the heat to a simmer, and cover with skillet with a lid. Cook, stirring occasionally, for 15-20 minutes or until the rice is tender.
- Finish & Serve: Taste for seasoning and adjust if necessary. Top the casserole with cheese, and let it melt, with the lid on, for 2-3 minutes. Garnish with cilantro and tomatoes to serve.
Tips & Notes:
- Store leftovers covered in an airtight container in the fridge for 3-4 days.
Can’t wait to try this. Looking forward to more recipes.
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