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PREP TIME: 15 mins | COOK TIME: 45 mins | REST TIME: 5 mins | TOTAL TIME: 1 hr 5 mins | SERVINGS: 6

With the right balance of everything cheesy and meaty with a zesty flavour, your family sure to love and enjoy this Taco Stuffed Pepper casserole.


1 lb ground beef

1 onion diced

2 cloves garlic minced

1 pkg taco seasoning

⅓ c water

3 bell peppers any colour, diced

14 oz. diced tomato with juice

8 oz. tomato sauce

2 c instant rice (Minute Rice)

1 ⅔ c beef broth

1 c cheddar cheese


Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: In a skillet, cook the ground beef, onion, and garlic over medium heat until browned. When done, drain excess grease.


Step 3: Add the taco seasoning into the skillet and add in the water and peppers. Stir well and simmer for about 3 to 5 minutes or until most of the water has evaporated.

Step 4: In a 9 x 13-inch pan, combine the rest of the ingredients except the cheese. Bake in the preheated oven for about 30 to 35 minutes, covered or until the rice is tender.

Step 5: Remove the cover and sprinkle the cheese over. Broil for a minute or two or until the cheese has melted.

Step 6: When done, let the casserole sit for at least 5 minutes before serving.


Before serving, top the casserole with cilantro, green onions, sour cream, or tomatoes. When using long-grain rice, cook the rice on the stove in broth following the package directions. Or if using leftover rice, don’t add the broth into the casserole. You can add a finely chopped jalapeno to the pepper mixture to make the dish spicy.


Calories: 351, Carbohydrates: 37g, Protein: 26g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 67mg, Sodium: 1059mg, Potassium: 823mg, Fiber: 4g, Sugar: 8g, Vitamin A: 2840IU, Vitamin C: 89mg, Calcium: 185mg, Iron: 5mg


PIN THIS RECIPE to any of your relevant boards if you want to make it later...