Mexican Stuffed Pepper Casserole (w/ Ground Beef)

Cheese stringing from a spoonful of Mexican stuffed pepper casserole.

5 from 2 votes

Mexican Stuffed Pepper Casserole (w/ Ground Beef)

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).

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: Mexican

Servings: -8

Calories: 360kcal

Author: Misty

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

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.

Storage 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.

Reheating instructions: 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!

Nutrition