Prep Time: 15 mins | Cook Time: 45 mins | Rest Time: 5 mins | Total Time: 1 hr 5 mins | Servings: 6
My family loves this taco stuffed pepper casserole. It’s a repeat at home. This recipe is not only easy to make but also very versatile. If you want a bit of spice, simply add 1 finely diced jalapeno to the pepper mixture. You are also welcome to add green pepper with red, yellow, and orange for a little sweetness and color.
1 onion, diced
2 cloves garlic, minced
1 lb. ground beef
1 package taco seasoning
⅓ c. water
3 bell peppers of any color, diced
8 oz. tomato sauce
14 oz. diced tomato with juice
2 c. instant rice (Minute Rice)
1 c. cheddar cheese
1 ⅔ c. beef broth
How to make Taco Stuffed Pepper Casserole
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Cook the ground beef, onion, and garlic on medium heat until the meat is brown. Then, drain any excess grease.
Step 3: To the beef mixture, stir in the taco seasoning, water, and peppers. Let everything simmer for about 3 to 5 minutes until most of the liquid has evaporated.
Step 4: In a 9 x 13-inch pan, mix all the ingredients except for the cheese. Tent and bake in the preheated oven for about 30 to 35 minutes until the rice has softened.
Step 5: Remove the cover and sprinkle the cheese on top. Broil for about a minute or two until the cheese has melted.
Step 6: Before serving, allow the casserole to rest for about 5 minutes. Enjoy!
Before serving, top the casserole with cilantro, green onions, sour cream, or tomatoes.
If using long-grain white rice, cook the rice on the stove in broth following the package directions. Alternatively, you can use leftover rice. Add the cooked rice, do not add broth to the casserole.
To the pepper mixture, add 1 finely diced jalapeno to make the casserole spicy.
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
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