Description
Taco Stuffed Pepper Casserole is a flavorful and hearty dish made with ground beef, bell peppers, rice, and taco seasonings, all baked together with melty cheese on top.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 cup uncooked rice
- 1 1/2 cups water or beef broth
- 3 large bell peppers, diced
- 1 small onion, diced
- 1 packet taco seasoning
- 1 can (15 oz) diced tomatoes, undrained
- 1 cup frozen corn
- 1 can (15 oz) black beans, drained and rinsed
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet or pan, heat olive oil over medium heat and sauté onion and bell peppers until softened, about 5 minutes.
- Add ground beef, season with salt and pepper, and cook until browned. Drain any excess fat.
- Stir in taco seasoning, diced tomatoes, corn, black beans, rice, and water or broth.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 18–20 minutes, until rice is cooked and liquid is absorbed.
- Sprinkle shredded cheese over the top and transfer to oven.
- Bake uncovered for 10 minutes, or until cheese is melted and bubbly.
- Let it rest for a few minutes before serving. Garnish with cilantro, sour cream, or avocado if desired.
Notes
- Can be made ahead and reheated; perfect for meal prep.
- Use quinoa or cauliflower rice for a low-carb version.
- Try ground turkey or chicken as a lighter protein option.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 65mg