The Ultimate Easy Taco Stuffed Pepper Casserole

If you’re craving a dish that combines the bold flavors of tacos with the cozy comfort of stuffed peppers, this Taco Stuffed Pepper Casserole is exactly what you need. It’s a vibrant, cheesy, and satisfying meal that comes together with simple ingredients and minimal fuss—perfect for busy weeknights or feeding a hungry family. You’ll love how easy this recipe is, and it’s packed with wholesome goodness like protein, veggies, and rice to keep everyone full and happy.

Ingredients

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To make this taco casserole shine, you’ll want fresh, good-quality ingredients. Here’s what you’ll need:

• 1 lb ground beef (you can swap for ground turkey or chicken for a leaner option)
• 1 cup uncooked rice (white, brown, or even cauliflower rice for a low-carb twist)
• 1 ½ cups water or beef broth (broth adds extra flavor)
• 3 large bell peppers, diced (any color you like—red, yellow, green, or orange all work beautifully)
• 1 small onion, diced
• 1 packet taco seasoning (feel free to make your own for a fresh spice blend)
• 1 can (15 oz) diced tomatoes, undrained
• 1 cup frozen corn (adds a lovely sweetness and texture)
• 1 can (15 oz) black beans, drained and rinsed (great for extra protein and fiber)
• 1 ½ cups shredded cheddar or Mexican blend cheese (the melty cheese topping is a must!)
• 1 tablespoon olive oil
• Salt and pepper to taste

Optional toppings that take this casserole to the next level:

• Sour cream
• Fresh cilantro
• Sliced jalapeños for a little heat
• Diced avocado for creaminess

Instructions

Preheat your oven to 375°F (190°C).

Start by heating the olive oil in a large oven-safe skillet or pan over medium heat. Toss in the diced onion and bell peppers, and sauté them gently until they soften—about 5 minutes. You’ll notice the wonderful aroma filling your kitchen already!

Add the ground beef next, seasoning with salt and pepper. Cook it thoroughly, breaking it up with a spatula until it’s nicely browned. Drain any excess fat to keep the casserole from getting greasy.

Stir in the taco seasoning, diced tomatoes with their juice, frozen corn, rinsed black beans, rice, and water or broth. Bring everything to a boil, then reduce the heat to low. Cover the skillet and let it simmer gently for 18–20 minutes, until the rice is tender and the liquid is absorbed.

Once the rice is cooked, sprinkle the shredded cheese generously over the top. Transfer your skillet to the oven and bake uncovered for 10 minutes. You want the cheese to melt beautifully and get that bubbly, golden finish.

Take the casserole out and let it rest for a few minutes—this helps it set and makes serving easier. Add your favorite toppings like a dollop of sour cream, a sprinkle of fresh cilantro, or creamy avocado slices.

Tips and Tricks for the Best Taco Stuffed Pepper Casserole

• Rice Choice: White rice cooks faster and gives a lighter texture, while brown rice adds nuttiness and extra fiber. Cauliflower rice is perfect if you want a low-carb, veggie-packed version.
• Protein Swaps: Ground turkey or chicken work wonderfully here. They soak up the taco seasoning and keep the dish light but satisfying.
• Make It Spicy: If you love heat, toss in some chili flakes, diced jalapeños, or a splash of your favorite hot sauce when mixing in the taco seasoning.
• Vegetarian Version: Skip the meat and add extra black beans, corn, and even diced zucchini or mushrooms. Use your favorite meat substitute or extra veggies to keep it hearty.
• Cheese Tips: Use a good melting cheese like a Mexican blend or sharp cheddar. For dairy-free, you can use vegan cheese or skip it and add more avocado or a sprinkle of nutritional yeast.
• Advance Prep: This casserole is a meal prep hero. You can assemble it the day before and bake it fresh when you’re ready. Leftovers reheat beautifully, making lunches or next-day dinners super easy.

Storage Instructions

Store any leftovers in an airtight container and keep them in the fridge for up to 4 days. This casserole reheats great in the microwave or in the oven at 350°F until warmed through.

If you want to freeze portions for future meals, wrap them tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

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This taco stuffed pepper casserole is a meal in itself, but you can easily pair it with a few sides to round out your dinner:

• A crisp green salad with lime vinaigrette adds refreshing brightness.
• Warm corn tortillas or tortilla chips make perfect scoops and add crunch.
• Salsa or pico de gallo on the side can boost the flavor with fresh acidity.
• A simple guacamole or avocado slices add creaminess and healthy fats.

This casserole is flexible and perfect for feeding crowds, potlucks, or just a cozy family dinner.

Why This Recipe Will Be Your New Favorite

This recipe hits all the marks for busy cooks: it’s easy, flavorful, and uses ingredients you probably have on hand. The blend of taco spices with tender peppers and hearty rice creates a comforting dish that’s satisfying and nourishing. Plus, the cheesy topping makes it feel like a special treat every time.

You’ll love how this casserole fills your kitchen with inviting aromas and how every bite combines the classic taco flavors with fresh, wholesome ingredients. It’s a recipe that your family will ask for again and again.

Give it a try, and enjoy a delicious, fuss-free meal that’s bursting with flavor and perfect for any night of the week!