This Mexican Stuffed Pepper Casserole combines ground beef, bell peppers, and rice for a budget-friendly, flavorful, and truly delicious dinner! Another of our one pan dinner recipes, this meal can be made start to finish in an oven-safe pot. Start with sautéing the veggies on the stove, then pop it in the oven for the perfect texture every time (we even include tips to avoid mushy rice).
Serve it just as it is, or level up with your favorite toppings like salsa, cheddar cheese, sour cream, and squeeze of fresh lime juice. Hooray for less mess dinners the whole family will love!
An unstuffed pepper casserole is packed with flavor but also designed specifically for the nights when you want a simple dinner with minimal dishes! We have tested it several times over to solve the common problems of a bland, mushy final result.
If you love recipes like this and love Italian food, check out our Italian Stuffed Pepper Casserole too!
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Why this recipe is great
- This dinner can all be made in one pan, so less dishes and more hands-free cooking!
- It's flavorful! We use a couple simple tricks to make it actually flavorful, unlike many traditional versions.
- It's a ground beef casserole that actually tastes good! You can't have enough affordable, actually tasty ground beef recipes.
- This meal can be prepped ahead, is freezer friendly, and makes great leftovers!
- No mushy rice! The most common complaint in recipes like this is undercooked rice or overcooked rice. This recipe starts on the stove and then finishes baking in the oven for perfectly cooked rice.
Ingredients for stuffed pepper bake with ground beef
This is not a complicated recipe, but there are a few tips that will help you be successful. Full quantities are the in the recipe card below.
- Olive oil: You can substitute with avocado oil if you prefer.
- Lean ground beef: I aim for the leanest I can find, which is usually 93/7 that I purchase from Sam's Club.
- Onion: Yellow, white, or sweet onion all work well in this recipe. You want to dice it evenly to help it cook well.
- Bell peppers: I always choose red, orange, or yellow because they have the flavor I prefer. But can absolutely use green bell peppers too!
- Fresh garlic: Buy it minced if you want a quick shortcut.
- Seasonings: For classic Mexican flavors, you will need chili powder, cumin, garlic powder, dried oregano (Mexican oregano is great, but any will do), salt, and black pepper.
- Petite diced tomatoes: I prefer to use fire-roasted style or a can with green chiles for the extra seasoning, but you can also use plain tomatoes. I highly recommend using petite diced for the best texture.
- Uncooked long grain white rice: I have tested this recipe with different options, and my favorite texture is always Jasmine rice. Whatever you choose, make sure it is a long grain rice.
- Beef broth: You can use a carton, homemade, or bouillon mixed with hot water.
- Pepper Jack cheese: Tillamook brand is my absolute favorite. You can also use regular Jack cheese if you don't prefer extra spice.
- Toppings: In my humble opinion, the toppings are what take this meal from good to delish! Use your favorites: salsa, sour cream, lime wedges, cilantro, avocado, or tortilla chips.
Helpful kitchen tools
How to make Mexican stuffed pepper casserole
You can begin by preheating your oven to 350°F. Arrange the racks so a large pot with a lid will fit in the center.
Then pull out a large dutch oven or other oven-safe pot (you'll be baking this later, so make sure it is able to go in the oven and has a lid).
Heat your pot over medium-high heat. Add the oil and let it heat, then add the meat. Cook it, breaking it up into small pieces, until it is cooked through with no pink remaining. This is my favorite tool for breaking up the meat!
Tilt the pan to the side and use paper towels to soak up all the excess grease.
Next, add the diced onion and peppers. Cook this mixture for 2-3 minutes, stirring occasionally, until the vegetables have softened slightly.
Next, "bloom" the garlic and seasonings by stirring them in and allowing them to cook for a full 30 seconds, stirring often. This simple step is what pulls out the most flavor from the spices!
Now you can add the tomatoes, rice, and beef broth. Turn the heat to high and bring the mixture to a strong simmer, then immediately cover it with a lid and place in the hot oven.
Bake it for 20 minutes, then give it a stir. If the rice is still a bit chewy, cook for another 5 minutes.
Once the rice is soft, remove the pan from the oven. Add the shredded cheese on top and give it 2-3 minutes to melt. Then serve with allllll the toppings!
Storage and reheating instructions
Store leftovers in an airtight container in the refrigerator for 3-5 days. This is a great option for quick lunches, so you can store it in individual portions too.
When reheating, sprinkle the top with a bit of water then warm it up in the microwave for 1-2 minutes or on the stove over medium heat until warmed through. Restore that melty goodness by adding a little extra cheese at the end, then serve with toppings!
What sides to serve with this meal
You can make this a complete meal all on it's own, or serve it with your favorite Mexican side dishes. Here are some of ours!
- Chips and salsa! Mango Habanero Salsa, Avocado Green Salsa, or this restaurant style Taco Salsa are all great.
- Mexican Rice (not dry, not mushy, not bland!)
- Refried Beans Casserole
- Easy Chicken Tortilla Soup
- Corn Tortilla Quesadilla (skip the meat for a cheesy side dish!)
Can I make this dinner ahead?
It is best baked fresh, but you can definitely prep it ahead for faster cooking the night of serving. Cook the recipe through step 4 (browning the meat, adding the veggies and seasoning). Pause the cooking at this point and let the mixture cool, then refrigerate for 2-3 days. When you're ready for dinner, add the mixture back to a pot with a little drizzle of oil and heat until it is hot. Then continue with step 5.
FAQs
Yes, you can use ground turkey or ground chicken instead of ground beef in this recipe, however it will not have quite the same deep flavor.
Brown rice should not be used in this recipe because it uses more liquid than called for and requires a different length of cooking time.
No, cauliflower rice cannot be used instead of long-grain rice because it will not absorb liquid. If you would like to add some cauliflower as an extra veggie, that is fine. But it should not take the place of the white rice.
Yes, this could be made with diced zucchini, squash, celery, frozen corn, drained black beans or pinto beans, if desired. If using extra veggies, add them with the onions. If using beans, add them with the tomatoes.
Tips & Tricks
- Bring it to a strong simmer before moving it to the oven to ensure it cooks fully.
- If the rice is still a bit chewy after 20 minutes of baking, but there isn’t much moisture left in the pot, add a small splash of water on top and continue baking for another 5 minutes.
- Be careful not to overcook the dish, or the rice will become mushy.
More Mexican recipes
Looking for other recipes like this? Try these:
This post was photographed by Rhadonda Sedgwick.
Recipe
Mexican Stuffed Pepper Casserole (w/ Ground Beef)
Equipment
Ingredients
- ½ tablespoon olive or avocado oil
- 1.5 lb lean ground beef I use 93% lean
- 1 (1.5-2 cups) medium yellow onion diced
- 2 large (or 3 small) bell peppers diced
- 1 tablespoon garlic minced
- 1.5 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 (14 oz) can petite diced tomatoes fire-roasted style or with green chilis
- 1 cup long grain white rice Jasmine is best
- 1.5 cups beef broth
- 1 cup pepper jack or jack cheese shredded
- Optional tppings: Salsa, sour cream, avocado, lime, cilantro, or chips
Instructions
- Preheat oven to 350 F. Arrange the racks so a large pot with a lid will fit in the center of the oven.
- Heat a large dutch oven or oven-safe pot over medium-high heat. Add the oil. Once hot, add the beef and cook, breaking it up until cooked through and evenly ground. Drain all excess fat.½ tablespoon olive or avocado oil, 1.5 lb lean ground beef
- Add the onions and peppers and continue cooking for 2-3 minutes.1 (1.5-2 cups) medium yellow onion, 2 large (or 3 small) bell peppers
- Add the garlic and seasonings for 30 seconds.1 tablespoon garlic, 1.5 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon dried oregano, ¾ teaspoon salt, ¼ teaspoon black pepper
- Add the tomatoes, rice, and beef broth. Bring to a boil on high heat (it’s not a lot of liquid, so it’s really like a strong simmer). Immediately cover with a lid and place in the oven. Bake for 20-25 minutes. At minute 20, give it a stir. If the rice is still a bit chewy, cook another 5 minutes. You can add a splash of water if it looks like it is too dry.1 (14 oz) can petite diced tomatoes, 1 cup long grain white rice, 1.5 cups beef broth
- Once the rice is soft, add the cheese. Allow it to melt for a few minutes, then serve with toppings!1 cup pepper jack or jack cheese, Optional tppings: Salsa, sour cream, avocado, lime, cilantro, or chips
Notes
- Bring it to a strong simmer before moving it to the oven to ensure it cooks fully.
- If the rice is still a bit chewy after 20 minutes of baking, but there isn’t much moisture left in the pot, add a small splash of water on top and continue baking for another 5 minutes.
- Be careful not to overcook the dish, or the rice will become mushy.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Rhadonda Sedgwick says
This was so simple to make and so delicious!!!
Misty says
We're glad you liked it!!
Misty says
This is the perfect recipe for a quick dinner. Super easy!