Introduction
Southwest Stuffed Bell Pepper Casserole is a delicious and hearty meal that combines all the vibrant flavors of classic stuffed peppers with a Tex-Mex twist. Imagine tender bell peppers, packed with savory ground beef, fluffy rice, sweet corn, and zesty salsa, all topped with melted, gooey cheese. This dish not only brings color to the dinner table but also warmth with its robust, comforting flavors. It’s a perfect family-friendly meal that can be prepared in advance, great for busy weeknights or a cozy Sunday dinner. Let’s dive into this easy-to-make and flavorful casserole that is sure to become a favorite!
Ingredients
Casserole Ingredients:
- 6 large bell peppers (red, yellow, green, or orange), halved and seeds removed
- 1 pound ground beef (lean)
- 1 cup uncooked rice (white or brown)
- 1 1/2 cups water or beef broth (for cooking rice)
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup salsa (mild, medium, or hot depending on preference)
- 1 can (15 oz) diced tomatoes with green chilies (Rotel-style)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups shredded cheddar or Monterey Jack cheese
- 1/4 cup chopped fresh cilantro, for garnish
Optional Toppings:
- Sour cream
- Sliced avocado
- Jalapeño slices
- Fresh lime wedges
Preparation
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or olive oil.
Step 2: Prepare the Bell Peppers
Halve the bell peppers lengthwise, remove the seeds, and trim any white membrane inside. Arrange the pepper halves in the prepared baking dish, cut-side up. Set aside.
Step 3: Cook the Rice
In a medium saucepan, bring the water or beef broth to a boil. Add rice, reduce heat to low, cover, and simmer until the rice is tender, about 15-20 minutes. Remove from heat and fluff with a fork. Set aside.
Step 4: Cook the Ground Beef Mixture
In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 5: Brown the Ground Beef
Add the ground beef to the skillet. Cook, breaking it up with a wooden spoon, until browned and fully cooked through, about 6-8 minutes. Drain any excess fat.
Step 6: Combine Ingredients
To the skillet with the cooked beef, add the cooked rice, black beans, corn, salsa, diced tomatoes with green chilies, chili powder, cumin, smoked paprika, salt, and pepper. Mix everything together and cook for an additional 3-4 minutes until everything is well combined and heated through.
Step 7: Stuff the Bell Peppers
Spoon the beef and rice mixture evenly into each bell pepper half. Pack the mixture down gently to fill them well.
Step 8: Bake the Casserole
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil, sprinkle shredded cheese evenly over the stuffed peppers, and bake uncovered for an additional 10-15 minutes or until the cheese is bubbly and slightly golden.
Step 9: Garnish and Serve
Remove the casserole from the oven and allow it to cool for a few minutes. Garnish with freshly chopped cilantro. Serve warm with optional toppings like sour cream, sliced avocado, jalapeños, and a squeeze of fresh lime juice.
Cooking Note
- You can use a combination of bell peppers to create a visually appealing dish with vibrant colors.
- If you prefer a vegetarian version, substitute the ground beef with plant-based ground meat or additional black beans.
- Adjust the level of heat by choosing mild, medium, or spicy salsa and diced tomatoes with chilies.
Serving Suggestions
- Serve this casserole with a side of Mexican rice or a simple green salad to add a fresh contrast.
- A side of warm tortillas or tortilla chips pairs well with the cheesy, savory filling.
- For an extra Southwest twist, consider adding a side of guacamole or a corn and tomato salad.
Tips
- Make-Ahead Tip: You can assemble the casserole a day ahead, cover it with foil, and refrigerate. When ready to bake, add 5-10 extra minutes to the baking time.
- Freezer-Friendly: This dish freezes well. Assemble the casserole, cover tightly with foil, and freeze before baking. When ready to cook, bake from frozen at 375°F (190°C) for 45-55 minutes or until heated through.
- Extra Veggies: Feel free to add more veggies like diced zucchini, mushrooms, or chopped spinach for added nutrition.
- Rice Substitute: Use quinoa or cauliflower rice instead of regular rice for a healthier or low-carb option.
- Cheese Choices: Feel free to use a Mexican blend cheese, pepper jack, or even a sharp cheddar for a stronger flavor.
Prep Time
15 minutes
Cooking Time
45 minutes
Total Time
1 hour
Nutritional Information (Per Serving)
- Calories: 420
- Protein: 25g
- Carbohydrates: 40g
- Fat: 20g
- Fiber: 8g
- Sodium: 850mg
- Cholesterol: 65mg
Conclusion
Southwest Stuffed Bell Pepper Casserole is an easy, customizable, and delicious dinner option that takes the classic stuffed pepper dish to another level. The combination of beef, rice, veggies, and cheese makes it a filling, family-friendly dish that’s easy to prepare and packed with flavor. It’s perfect for those who love a little spice in their meal while still keeping things nutritious and colorful. Make it your own by swapping ingredients, adjusting the spice level, or adding your favorite toppings. Whether it’s for a weeknight dinner or meal prepping for the week, this casserole is a crowd-pleaser every time!
Print
Southwest Stuffed Bell Pepper Casserole
- Total Time: 1 hour
Ingredients
Casserole Ingredients:
- 6 large bell peppers (red, yellow, green, or orange), halved and seeds removed
- 1 pound ground beef (lean)
- 1 cup uncooked rice (white or brown)
- 1 1/2 cups water or beef broth (for cooking rice)
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup salsa (mild, medium, or hot depending on preference)
- 1 can (15 oz) diced tomatoes with green chilies (Rotel-style)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups shredded cheddar or Monterey Jack cheese
- 1/4 cup chopped fresh cilantro, for garnish
Optional Toppings:
- Sour cream
- Sliced avocado
- Jalapeño slices
- Fresh lime wedges
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or olive oil.
Step 2: Prepare the Bell Peppers
Halve the bell peppers lengthwise, remove the seeds, and trim any white membrane inside. Arrange the pepper halves in the prepared baking dish, cut-side up. Set aside.
Step 3: Cook the Rice
In a medium saucepan, bring the water or beef broth to a boil. Add rice, reduce heat to low, cover, and simmer until the rice is tender, about 15-20 minutes. Remove from heat and fluff with a fork. Set aside.
Step 4: Cook the Ground Beef Mixture
In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 5: Brown the Ground Beef
Add the ground beef to the skillet. Cook, breaking it up with a wooden spoon, until browned and fully cooked through, about 6-8 minutes. Drain any excess fat.
Step 6: Combine Ingredients
To the skillet with the cooked beef, add the cooked rice, black beans, corn, salsa, diced tomatoes with green chilies, chili powder, cumin, smoked paprika, salt, and pepper. Mix everything together and cook for an additional 3-4 minutes until everything is well combined and heated through.
Step 7: Stuff the Bell Peppers
Spoon the beef and rice mixture evenly into each bell pepper half. Pack the mixture down gently to fill them well.
Step 8: Bake the Casserole
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil, sprinkle shredded cheese evenly over the stuffed peppers, and bake uncovered for an additional 10-15 minutes or until the cheese is bubbly and slightly golden.
Step 9: Garnish and Serve
Remove the casserole from the oven and allow it to cool for a few minutes. Garnish with freshly chopped cilantro. Serve warm with optional toppings like sour cream, sliced avocado, jalapeños, and a squeeze of fresh lime juice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 420
- Sodium: 850mg
- Protein: 25g