This Enchilada Stuffed Pepper Casserole recipe is a family favorite! Layered with red and green bell peppers, rice, black beans, corn, cheese, and so much more, this stuffed pepper casserole is super easy and super tasty!
Stuffed Pepper Casserole – Made Easy!
This enchilada casserole recipe is stuffed with peppers, cheese, and all the ingredients you love about enchiladas…but in an easy to eat and serve casserole form!
I can’t tell you how excited I am for this recipe! I have been wanting to make this Enchilada Stuffed Pepper Casserole recipe forever, and today is the day!
This enchilada casserole is vegetarian, but you can also add in chicken or beef if you prefer. No matter what, it’s delicious, easy, flavorful, and quick dinner. A real family favorite!
Enchilada Casserole is the perfect weeknight meal for any time of the year!
Recipe Substitutions
What I love most about this cheesy stuffed pepper casserole is how easy it is to customize and make it your own.
- Want to make it healthier? Skip the cheese.
- Want to add some protein? Throw in some rotisserie chicken or browned hamburger.
- Want to make it spicy? Dice up some jalapeños and go wild!
The sky is the limit and I couldn’t be more obsessed. This baby is right up my alley. SO YUMMY!
How to Make Stuffed Pepper Casserole
This enchilada casserole recipe is SO easy. It’s basically just mixing and layering all of the amazing ingredients together, and then baking. Casseroles really are the simplest meals ever!
You can jump to the recipe card for full ingredients & instructions!
- Preheat oven to 350°F.
- In a large bowl, heat the cream cheese in the microwave for 30-40 seconds or until softened. Mix in the taco seasoning, corn, beans, tomatoes, chiles, enchilada sauce, and cilantro. Stir to combine. Stir in the rice and ½ cup of each of the cheeses until fully combined. Set aside.
- Spray a large baking dish with nonstick spray. I used a 10” round dish, but you can also use a 9×13.
- Start by making a layer of the green peppers along the bottom of the dish. Top with half of the rice mixture, and use a spoon to smooth out as much as possible.
- Layer in the red peppers and top with last half of the rice mixture. Top with the remaining ½ cup of each of the cheeses and sprinkle with more cilantro.
- Bake for 30 minutes or until the cheese is bubbly and melted and the casserole is fully heated through.
- Remove from the oven and top with more cilantro and diced tomatoes. Serve immediately.
Easy Vegetarian Casserole Recipe
This enchilada casserole recipe is vegetarian, so no worries if you don’t eat meat. There is so much flavor (and cheese), and all of the ingredients create a really delicious, filling meal. Especially with the bell peppers in there to add a “meaty” feeling.
Whether you’re a typical vegetarian, or just trying to work in a “Meat Free Monday”, this recipe is perfect for you!
Substitution Ideas
If you prefer to add some meat into this stuffed pepper casserole, you can! It’s really easy to mix in beef or chicken to this dish. Use a rotisserie or pre-cooked chicken, or brown some ground beef and add that in.
I definitely recommend cooking the meat before adding it in to make sure it’s fully cooked.
I think this recipe makes an amazing chicken enchilada casserole! I just love chicken in everything, but it’s delicious whether you use chicken, beef, or keep it meat-free.
More Easy Casseroles
- Mexican Tater Tot Casserole
- Taco Casserole
- Eggs Benedict Casserole
- Stovetop Lasagna
- Italian Stuffed Shells
- Chicken Pot Pie Casserole
- Sloppy Joe Casserole
This stuffed pepper casserole recipe will be in our family menu plan from now on! It’s become a favorite, and I love that I can make it with chicken, or meat-free, depending on how we feel.
It tastes great no matter what, but I’ll personally always be adding ALL the cheese. No shame!
Be sure to try these other Mexican recipes too:
- Chicken Enchilada Dip
- Shredded Beef Enchiladas
- Chicken Enchilada Pie
- Mexican Lasagna
- Enchilada Stuffed Chicken Breast
- Chicken and Sweet Potato Enchiladas
- Cheesy Mexican Stuffed Shells
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Stuffed Pepper Casserole Recipe
Ingredients
- 16 ounces low fat cream cheese 2 packages
- 1 ounce Taco Seasoning Click for Homemade Recipe!
- 15 ounces can corn, drained and rinsed
- 15 ounces can black beans, drained and rinsed
- 15 ounces can diced tomatoes, drained
- 4.5 ounces can chopped green chiles
- 3 tablespoons red enchilada sauce
- ¼ cup fresh cilantro chopped
- 4 cups cooked white rice
- 2 green bell peppers chopped into large pieces, seeds removed
- 2 red bell peppers chopped into large pieces, seeds removed
- 1 cup shredded mozzarella cheese divided
- 1 cup shredded mild cheddar cheese divided
- diced tomatoes and cilantro for garnish
Instructions
- Preheat oven to 350F.
- In a large bowl, heat the cream cheese in the microwave for 30-40 seconds or until softened. Mix in the taco seasoning, corn, beans, tomatoes, chiles, enchilada sauce, and cilantro. Stir to combine. Stir in the rice and ½ cup of each of the cheeses until fully combined. Set aside.
- Spray a large baking dish with nonstick spray. I used a 10” round dish, but you can also use a 9×13.
- Start by making a layer of the green peppers along the bottom of the dish. Top with half of the rice mixture, and use a spoon to smooth out as much as possible.
- Layer in the red peppers and top with last half of the rice mixture. Top with the remaining ½ cup of each of the cheeses and sprinkle with more cilantro.
- Bake for 30 minutes or until the cheese is bubbly and melted and the casserole is fully heated through.
- Remove from the oven and top with more cilantro and diced tomatoes. Serve immediately.
- Enjoy!
NOTES:
- This is a vegetarian version, but it’s also delicious with meat added in! Add in some browned hamburger or rotisserie chicken (about 1 ½ cups) for some extra flavor!
- To make this dish a bit healthier, you can scale back on the cheese. You can leave the shredded cheese out all together, or just add a sprinkle on top, up to you!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
OMG!!!! Sooooo delicious!!! I had so many peppers left over from what I bought to dehydrated so I needed to find a recipe that used a lot, and this was it! I made a few modifications based on what I had & my preferences…. Like half the rice (I like ALOT of veggies), didn’t have cream cheese so I used sour cream, no enchilada sauce so just water with some more seasoning. I also roasted the peppers while I was prepping the remaining items since I like them kinda soft and just mixed everything into the dish. This was so delicious!!! A keeper for my meal prep ☺️
Thanks so much for sharing what worked for you, Barbie!
My husband and I really enjoyed this. I did modify the recipe by adding ground beef. Also I had buffalo chicken dip that needed to be used up. The more the merrier, used two cans of enchilada sauce. The only problem I had was that the peppers in the center did not get done. Next time, I will put them all on the bottom layer. Thank you for a great recipe.
Sounds like a great way to use up leftovers!
This was an easy bake and good way to use up cream cheese that was approaching expiration. My teen daughter loved it. My partner and I thought it was “fine” but not good enough that it was worth all the calories. Thanks for something new to try though!
Definitely modify to your liking!
This was delightful, with the cream cheese mixture perfect for the sweetness of the peppers. I used a 13×9 baking pan so next time might include one more of each color pepper for even better cover. In any case, I’ll definitely be making this again!
Thanks for sharing, Helen!
Sounds spectacular and I can’t wait to make it! I’ve enjoyed several of your recipes for other meals and been so happy with them. I will 1/2 the recipe because I cook in a toaster oven. Don’t have a regular stove. It works out. I do love all the veggies in it too. Have some Pallo Asado to ad to it. Thank You for the mouthwatering recipe :)
Thanks for stopping by and sharing, Sage!
This is very good, it’s really is at least a 4+.
That looks delicious, Janet!
Hi,I want to try this recipe but don’t have enchilada sauce,can I leave it out or replace it with something else?
You can try 1-minute enchilada sauce from spaghetti sauce
1 cup spaghetti or tomato sauce, any preferred.
1/2 teaspoon garlic powder.
1 teaspoon dried basil.
1 teaspoon dried oregano.
1 teaspoon cumin.
2 to 3 teaspoons chili powder.
salt and pepper to taste, if needed.
I use my frozen peppers from my garden last summer . I didn’t let them throw out .
What a great idea!
I would highly recommend using green chilies instead. Much tastier and more authentic.
Great tip! Thanks, Peggy!
Like Fresh jalapeños?or pickled?
Agree – I thought it would be much better with poblanos or something similar!
Wow i LOVE this cheese food. Thank you for different but awesome recipe.