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 paste 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
4.86 from 57 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.
4.86 from 57 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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

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About the author

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. Delicious and ridiculously easy to make. I substituted chicken broth for the beef broth since that is what I had on hand, and we added a sprinkling of salt and dollop of plain Greek to top our bowls. Every recipe I try from you has been spot on!!5 stars

    1. Yes, this can be made ahead and baked later. If it is cold from the fridge you may need to increase bake time a little bit.

  2. Hello!! Thinking of trying this, but had a question! If I do the 2nd and 3rd step ahead of time, then later dump the mixture along with pre-cooked rice all into a crockpot to finish cooking, would that work? My husband and I are going to stay for a week in our cabin, and I am looking for recipes I can make ahead of time and dump into the crockpot. Not sure if that would work with this recipe though.

      1. The recipe calls for 2 cups of (uncooked) 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.

  3. I just discovered your website and how through it is. I really like your website. Love your recipes.
    We help with a homeless shelter, by cooking.
    We service about 20-30 homeless every night, so your website is great help on expanding a recipe.
    I like to watch your videos first then I print out recipe, it does a great job of condensing it to mostly one page printed out. I commend you on being customer savvy. You must have very competent people working with you, keep up the creative recipes and your media presentations.5 stars

    1. Thanks Laurene! So happy we can provide you with delicious and easy recipes to share :)

    1. Thank you for visiting! To receive our newsletters, you can sign up here or scroll down to the bottom of the post and you will see a green signup box.

  4. Didn’t care for this as a casserole but it goes great in burritos. Make as a casserole and let people make their own burritos at the table, just have the extra toppings available.

  5. Would like to try this for dinner tonight.If I use cooked long grain rice do I add it to the casserole before I cook the casserole?

    1. I’ve only made this with instant rice so I can’t say for sure how long grain would work. Long grain rice takes much longer to cook so would likely need to be pre-cooked or mostly cooked before adding to this recipe.

      Let us know how it goes!

    2. We made a mistake and made our long grain rice with water instead of beef broth,. so we added 1/2 bouillon cube to casserole, stirred it up to make sure it was dissolved, added our cooked rice, stirred it all up, covered it and put it in preheated oven for 20 minutes.
      When done added shredded cheese, sour cream, green onions and topped it all off with taco chips. It was delicious!5 stars

  6. This was so yummy!!!!
    It was easy to fix. I actually had everything when I saw this recipe. I made it twice this week. I only needed more green peppers for the second batch. I took half of the first batch and put it in the freezer for later. I made a second batch today. It was so good!!! I am so glad that I found this recipe. It will certainly my be in my rotation.
    I know my extended family will love this as well.
    If you like stuffed peppers, you’ll love this casserole! Give it a try. There isn’t anything in here not to like.5 stars

  7. Great my only problem was. I found I didn’t need the stock as there seams to be enough liquid wonderful taste5 stars

    1. Glad you enjoyed it Kevin! We definitely need the broth in ours to fully cook the rice, but I am glad it worked out for you!

  8. This recipe is really forgiving. I used ground turkey and only had one pepper on hand. Threw in a can of corn. Used a little less rice (precooked long grain) and it was still SOOO GOOD. Topped it with sour cream and salsa. I think I had like 4 servings. Awesome! Thanks Holly!

    The homemade taco seasoning is awesome too ;)5 stars