Taco Stuffed Pepper Casserole
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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Additional Time
5 mins
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Total Time
1 hr 5 mins
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Servings
6
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Calories
351 kcal
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Course
Main Course
Taco Stuffed Pepper Casserole
Description
Taco Stuffed Pepper Casserole uses ground beef cooked with onions, garlic, and taco seasoning, mixed with diced bell peppers and a tomato blend. Combined with instant rice and beef broth, it's baked until the rice is tender and flavors are well integrated. The final step is broiling cheddar cheese atop the casserole for a melted cheesy crust. This dish brings together the savory seasoning of tacos with the comfort of a baked rice casserole.
The diced peppers add both texture and freshness, balancing the rich tomato sauce and beef. The use of instant rice simplifies preparation and ensures the rice cooks through in the oven. The seasoning gives the casserole a classic taco flavor profile without the need for shell assembly. Fresh toppings like cilantro or sour cream can be added to enhance taste when serving.
This casserole works well as a fulfilling weeknight meal and pairs nicely with additional fresh vegetables or a simple salad for a complete plate. The recipe also allows for customizing spice levels by adding jalapenos, and it can be adapted with long-grain rice cooked separately to adjust rice texture.
When using long-grain white rice, pre-cook it in broth and omit broth from the casserole to prevent excess moisture. Letting the casserole rest after broiling helps the cheese set and keeps servings neat.
Ingredients
- 1 pound ground beef
- 1 onion diced
- 2 cloves garlic minced
- 1 ounce taco seasoning 1 pckg, or 2 tablespoons homemade taco seasoning
- ⅓ cup water
- 3 bell pepper any color, diced
- 14 ounces diced tomatoes with juices, canned
- 8 ounces tomato sauce
- 2 cups instant rice or Minute Rice
- 1 ⅔ cups beef broth
- 1 cup cheddar cheese shredded
Instructions
- Preheat oven to 375°F.
- Brown ground beef, onion, and garlic over medium heat until no pink remains. Drain any fat.
- Add taco seasoning, water, and peppers. Stir to combine and simmer until most of the water has evaporated, about 3-5 minutes.
- Combine all remaining ingredients except cheese in a 9x13 pan. Cover and bake 30-35 minutes or until rice is tender.
- Uncover, top with cheese and broil 1-2 minutes or until cheese is melted. Rest 5 minutes before serving.
Notes
- Top with fresh cilantro, green onions, sour cream, or extra diced tomatoes for added flavor and freshness.
- If using long-grain white rice instead of instant rice, cook the rice in broth first and omit broth from the casserole to avoid sogginess.
- For a spicier dish, add one finely diced jalapeno to the pepper mixture during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351 | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 26g | 52% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 67mg | 22% |
| Sodium | 1059mg | 44% |
| Potassium | 823mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 2840IU | 57% |
| Vitamin C | 89mg | 99% |
| Calcium | 185mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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