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Mexican Stuffed Pepper Casserole is a hearty, flavorful dish that brings the vibrant tastes of Mexico right to your kitchen. Packed with ground beef, rice, black beans, and bell peppers, this casserole is a one-pan wonder perfect for busy weeknights. The cheese melts into a bubbly, golden topping that makes every bite irresistible. Let's dive into this easy, delicious recipe that will have your family asking for seconds!
The name of the recipe: Mexican Stuffed Pepper Casserole Recipe
Ingredients:
- 1 lb ground beef
- 1 cup uncooked rice
- 2 cups beef broth
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup shredded cheese
- 3 bell peppers, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
Instructions:
- Preheat oven to 375°F (190°C).
- In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Add onion and garlic to the skillet, cook until softened.
- Stir in rice, beef broth, diced tomatoes, black beans, corn, bell peppers, chili powder, cumin, salt, and pepper.
- Bring to a simmer and cook for 10 minutes.
- Transfer mixture to a casserole dish, top with shredded cheese.
- Bake in preheated oven for 25-30 minutes, until cheese is melted and bubbly.
What You Will Need for This Recipe
Read more: Stuffed Banana Pepper Casserole Recipe
What you will need to make Mexican Stuffed Pepper Casserole
- Ground beef: Adds hearty protein and rich flavor, making the dish filling and satisfying.
- Uncooked rice: Absorbs flavors and provides a starchy base, giving the casserole its comforting texture.
- Beef broth: Enhances the savory taste and helps cook the rice perfectly.
- Diced tomatoes: Adds acidity and moisture, balancing the richness of the beef and cheese.
- Black beans: Provides fiber and protein, adding a creamy texture and earthy flavor.
- Corn kernels: Adds sweetness and a bit of crunch, complementing the other ingredients.
- Shredded cheese: Melts on top, creating a gooey, delicious layer that ties everything together.
- Bell peppers: Adds color, crunch, and a slight sweetness, making the dish visually appealing and flavorful.
- Onion: Adds depth and sweetness when cooked, enhancing the overall flavor profile.
- Garlic: Infuses the dish with a robust, aromatic flavor that complements the other ingredients.
- Chili powder: Adds a mild heat and smoky flavor, giving the casserole a Mexican-inspired kick.
- Cumin: Provides a warm, earthy flavor that enhances the dish's overall taste.
Essential Tools and Instruments
What tools/instruments will be needed to make Mexican Stuffed Pepper Casserole Recipe
- Large skillet: Essential for browning ground beef and sautéing onions and garlic, ensuring flavors meld together perfectly.
- Casserole dish: Needed to bake the mixture, allowing ingredients to cook evenly and cheese to melt beautifully.
- Cutting board: Provides a stable surface for chopping bell peppers, onions, and garlic, keeping prep work organized.
- Sharp knife: Crucial for efficiently chopping vegetables, ensuring uniform pieces for even cooking.
- Measuring cups: Ensures accurate measurement of rice, broth, and other ingredients, maintaining recipe balance.
- Wooden spoon: Ideal for stirring ingredients in the skillet, preventing scratching and ensuring even mixing.
Mexican Stuffed Pepper Casserole
A hearty and flavorful casserole with ground beef, rice, beans, and bell peppers, topped with melted cheese.
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Ingredients:
Main Ingredients
- 1 lb ground beef
- 1 cup uncooked rice
- 2 cups beef broth
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup shredded cheese
- 3 bell peppers, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Add onion and garlic to the skillet, cook until softened.
- Stir in rice, beef broth, diced tomatoes, black beans, corn, bell peppers, chili powder, cumin, salt, and pepper.
- Bring to a simmer and cook for 10 minutes.
- Transfer mixture to a casserole dish, top with shredded cheese.
- Bake in preheated oven for 25-30 minutes, until cheese is melted and bubbly.
Notes:
Feel free to add more spices or adjust the ingredients to your taste.
Read more: Inside Out Stuffed Peppers Casserole Recipe
Nutrition value:
Calories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 60mgCalcium: 150mgIron: 4mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole mixture as directed but don't bake.
- Let it cool completely.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
Freezing Instructions
- Follow the make-ahead steps.
- Instead of refrigerating, place in the freezer.
- Freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Bake as directed, adding an extra 10-15 minutes if needed.
Using quinoa instead of rice can add a nutty flavor and boost the protein content in this Mexican Stuffed Pepper Casserole.
Frequently Asked Questions
FAQ:
Can I use ground turkey instead of beef?
Yes, ground turkey works well as a substitute.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I make this dish ahead of time?
Yes, you can prepare it ahead and bake it when ready to serve.
Is it possible to freeze this casserole?
Absolutely, freeze it before baking for up to 3 months.
What can I serve with this casserole?
Serve it with a side salad or some tortilla chips.
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