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
4.91 from 83 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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


  • 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.
4.91 from 83 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 is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. You mentioned substituting enchilada sauce for the tomato paste, but I don’t see paste in the list of ingredients…do you mean the tomato sauce?

    This looks terrific! I definitely intend to try this using Mexican spiced veggie ground round as my “meat.”

    1. Hi Victoria, this casserole can be stored in the freezer for up to 4 months. I would cook fully, let it cool, then freeze.
      Warm in a 350°F oven with foil covering until it’s heated through. If reheating from frozen, be sure to thaw it in the refrigerator overnight beforehand.

  2. this was very good. I will definitely make this again. My husband is planning to use leftovers wrapped in a tortilla.5 stars

  3. hubs and I had this last night………..so delicious! followed the recipe exactly and we have enough for a few more dinners or lunch (or sides as tonight with chicken)…..LOVE dish …a real keeper!5 stars

  4. Absolutely delicious. Very easy to make with little clean up. I added a small can of green chilli peppers and a can of black beans. I used 4 tblsp of spend with Pennie’s taco seasoning recipe and used basmati rice cooked in beef broth. It’s a 5 star for sure. Thx spend with Pennie’s. Ps I baked it in the bbq at 350 for 20mins. Too hot to put oven on.5 stars

  5. Holly
    I am embarrassed I have not written any reviews.
    I have been using your receipts successfully since 2017!!!!!!!
    I have cooker you sandwiches that snowmelt the cheese on a skillet,
    entries, vegetables, snacks and desserts.
    There are easy, a pleasure to cook and serve.
    Dependably 5 Star.
    Thank you!5 stars

    1. Thank you so much for leaving a review Ava! I’m glad you’ve enjoyed so many of my recipes and I’m happy you’re following along.

    1. Hi Colleen, the beef broth is added in step 4 with all remaining ingredients. It is what helps to cook the rice in the casserole dish. Hope that helps!

  6. I Followed the instructions
    Personally I think it Definitely needs more meat or less rice
    When all done I felt like I was just eating a bowl of rice2 stars

    1. Sorry to hear that Glen, you can definitely alter the recipe to your tastes and add additional meat.

  7. “We” haven’t tried your recipes yet but each one I’ve printed out looks so delicious and easy. You see I have to live in a Nursing Home now and what I like best about your site I can add how many people will be fed and all the ingredients are adjusted to the recipe. None of the other Recipe sites has that option. So I’m praying that the kitchen will use your recipes because we are tired of having the same food over and over again. If they do, I’ll be back to get more recipes. Thank you so much for adding that extra option of how many people to feed along with the adjusted ingredients to go with it!!

  8. We loved the casserole! Very yummy! I added a jalapeño pepper and a can of black beans! Thanks for a wonderful recipe! I love your website!