Quick & easy to make, Stuffed Pepper Casserole is a dish the whole family will love! 

Cheesy and meaty with a zesty flavor from homemade taco seasoning, this casserole has just the right balance of ground beef, peppers, rice, and cheese!

Taco Stuffed Pepper Casserole baked in a casserole dish with melted cheese

Why We Love This Recipe

Stuffed Peppers are a go-to for us and this great variation has a yummy tex-mex flavor!

This casserole is quick and easy to put together. Prep only takes minutes, and using instant rice means it cooks fast!

Extra ingredients (and veggies) can be added to stretch this dish even further. Corn, black beans or pinto beans, or zucchini (or even extra peppers) are all good choices.

Taco Stuffed Pepper Casserole in a frying pan with ingredients


Stuffed Pepper Casserole only uses a handful of ingredients!

MEAT This recipe uses ground beef with Homemade Taco Seasoning. Ground chicken, ground turkey or shredded rotisserie chicken would taste great too!

VEGGIES Fresh bell pepper, onion, and tomatoes are loaded into this casserole. Feel free to add corn, jalapenos or some beans to stretch this dish even further!

RICE Instant rice is the perfect addition to this casserole! Out of instant rice? To use long-grain white rice, cook the rice in broth on the stove according to package directions or use leftover rice. If using cooked rice, do not add broth to the casserole. Try tomato basil rice for a delicious twist!

CHEESE This casserole is topped with cheddar cheese, but any cheese will taste great. Use Tex-Mex or Monterey Jack for an extra kick!

VARIATIONS Want more spice? Add some chili powder or try swapping the tomato sauce for homemade enchilada sauce!

Taco Stuffed Pepper Casserole ingredients in a baking dish unmixed

How To Make Stuffed Pepper Casserole

This recipe is every bit as easy as the typical undone stuffed pepper casserole.

  1. Brown beef and combine all ingredients except cheese in a casserole dish.
  2. Cover and bake until bubbly (per recipe below).
  3. Top with cheese and broil!

Serve with a Mexican corn salad or black bean and corn salad.

Delicious Toppings

Once baked, set out an assortment of toppings for a fun taco casserole bar!

    • Sauces: Salsa or Pico de Gallo, sour cream, and guacamole
    • Veggies: Cilantro, green onions, and diced tomatoes
    • Chips: Crumbled corn chips or tortillas

Taco Stuffed Pepper Casserole in a dish with tomatoes and sour cream on top

Tips for Perfect Stuffed Pepper Casserole

  • Want a little more sweetness and color? Balance the green pepper with red, yellow and orange!
  • The instant rice called for in this recipe is also known as Minute Rice.
  • Tomato sauce can be substituted for crushed tomatoes or even salsa if needed.
  • Leftovers can be stored in an airtight container in the fridge for up to 4 days or freezer for up to 4 months!
  • Reheat in a 350°F oven with a foil cover until heated through, or in the microwave on a covered plate. If reheating from frozen, thaw overnight in the fridge first.

Taco Stuffed Pepper Casserole view from over top in a plate and casserole dish filled with casserole

More Bell Pepper Favorites

Did you love this Stuffed Pepper Casserole? Be sure to leave a rating and a comment below! 

Taco Stuffed Pepper Casserole in a dish with tomatoes and sour cream on top
4.92 from 90 votes↑ Click stars to rate now!
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Taco Stuffed Pepper Casserole

A Mexican-inspired casserole that is sure to be the family's new favorite!
Prep Time 15 minutes
Cook Time 45 minutes
Rest Time 5 minutes
Total Time 1 hour 5 minutes
Servings 6
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  • 1 pound ground beef
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 package taco seasoning
  • cup water
  • 3 bell peppers any color, diced
  • 14 ounces diced tomato with juice
  • 8 ounces tomato sauce
  • 2 cups instant rice (Minute Rice)
  • 1 ⅔ cups beef broth
  • 1 cup cheddar cheese


  • 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.


Top with cilantro, green onions, sour cream or tomatoes.
To use long-grain white rice, cook the rice in broth on the stove according to package directions or use leftover rice. If using cooked rice, do not add broth to the casserole.
To make it spicy, add 1 finely diced jalapeno to the pepper mixture.
4.92 from 90 votes

Nutrition Information

Calories: 351 | Carbohydrates: 37g | Protein: 26g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 1059mg | Potassium: 823mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2840IU | Vitamin C: 89mg | Calcium: 185mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Main Course
Cuisine American, Mexican
Taco Stuffed Pepper Casserole on a white plate with casserole dish behing and title
Taco Stuffed Pepper Casserole close up in casserole dish with title
Taco Stuffed Pepper Casserole on a plate with another plate and casserole dish behind it and writing
Taco Stuffed Pepper Casserole overview in a casserole dish and plated overview with title


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.92 from 90 votes (63 ratings without comment)

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Recipe Rating


  1. I RARELY leave comments because, quite frankly, I’m too busy stuffing my face with Holly’s recipes! This recipe, since first est. early 2024 in this house, has become hands down in the weekly rotation.
    I use this recipe and add a TBSP of Cumin to put a slight twist (sort of like the Taco Pepper Casserole Holly has!)!!!
    This recipe is also fail proof!
    Nice work, Holly! Very nice!5 stars

    1. Oh my gosh, Valarie! You are too sweet. I am so glad you are enjoying our recipes. ❤️

  2. Probably a great recipe as is, but I’m posting because I used cooked rice and these were my notes that I thought might be helpful for those who also might need to improvise. Not having pre-cooked the peppers and onions (I had large green onions) they cooked fine. I covered casserole and cooked until it was bubbly which was 15 minutes for me. I don’t think cooking for 30 minutes with cooked rice is necessary, but ovens do vary. I had large softball-sized peppers and I thought two was enough to get some peppers in each bite. I also subbed a smaller 10oz a of rotel tomatoes and didn’t feel like it was lacking. Lastly I added more cumin, garlic, onion, and chili powders to taste because I like strong flavors when I’m pregnant, but otherwise wouldn’t need it. ;)5 stars