Mexican Stuffed Bell Pepper Casserole
Satisfy your craving for bold, comforting flavors with this Mexican Stuffed Bell Pepper Casserole—a one-pan wonder that combines the hearty goodness of stuffed bell peppers with the ease of a casserole. This dish features vibrant diced bell peppers, perfectly seasoned ground beef (or turkey), and tender rice simmered in a flavorful blend of tomato sauce, diced tomatoes with green chilies, and warm spices like cumin and chili powder. Topped with a generous layer of melted Mexican blend cheese, this casserole is baked to bubbly, golden perfection. Ready in under an hour, it's a family-friendly, fuss-free dinner idea that’s as delicious as it is convenient. Garnish with fresh cilantro for a zesty finish, and enjoy a slice of this satisfying Tex-Mex-inspired favorite!
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Recipe Information
Ingredients
- 3 large bell peppers (any color), diced
- 1 pound ground beef (or ground turkey)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup white or brown rice, uncooked
- 1 can (10 oz) diced tomatoes with green chilies (Rotel or similar)
- 1 can (8 oz) tomato sauce
- 2 cups chicken or vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded Mexican blend cheese
- 1 tablespoon olive oil
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large oven-safe skillet or casserole dish over medium heat.
Add the diced onion and cook for 2-3 minutes until softened.
Stir in the garlic and cook for an additional 30 seconds until fragrant.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat if necessary.
Stir in the diced bell peppers and cook for 4-5 minutes until slightly softened.
Add the uncooked rice, diced tomatoes with green chilies, tomato sauce, chicken broth, cumin, chili powder, paprika, salt, and black pepper. Stir well to combine.
Bring the mixture to a gentle simmer, cover, and let it cook on the stovetop over low heat for about 15 minutes, or until the rice is mostly cooked and has absorbed most of the liquid.
Uncover the skillet and sprinkle the shredded Mexican blend cheese evenly on top of the casserole.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole sit for 5 minutes before serving.
Garnish with freshly chopped cilantro if desired and serve warm. Enjoy!
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1252 mg | 54% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 7.1 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 329 mg | 25% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 710 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
