Go Back
+ servings
a casserole dish with a spoon in it.

Stuffed Pepper Casserole Recipe

Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 878kcal
Author: Becky Hardin
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.
Step-by-step photos can be seen below the recipe card.
Print Recipe

Ingredients

  • 16 ounces low-fat cream cheese (2 bricks)
  • 1 ounce taco seasoning store-bought or homemade (1 packet)
  • 15 ounces canned corn drained and rinsed (1 can)
  • 15 ounces black beans drained and rinsed (1 can)
  • 15 ounces diced tomatoes drained (1 can)
  • 4.5 ounces chopped green chiles (1 can)
  • 3 tablespoons red enchilada sauce
  • ¼ cup chopped fresh cilantro plus more for garnish
  • 4 cups cooked white rice
  • 1 cup shredded mozzarella cheese divided
  • 1 cup shredded mild cheddar cheese divided
  • 2 green bell peppers chopped into large pieces, seeds removed
  • 2 red bell peppers chopped into large pieces, seeds removed

Instructions

  • Preheat oven to 350°F. Spray a large baking dish with nonstick spray. I used a 10-inch round dish, but you can also use a 9x13.
  • In a large microwave-safe bowl, heat the cream cheese in the microwave for 30-40 seconds, or until softened.
    16 ounces low-fat cream cheese
    whipped cream in a glass bowl on a white background.
  • 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.
    1 ounce taco seasoning, 15 ounces canned corn, 15 ounces black beans, 15 ounces diced tomatoes, 4.5 ounces chopped green chiles, 3 tablespoons red enchilada sauce, ¼ cup chopped fresh cilantro, 4 cups cooked white rice, 1 cup shredded mozzarella cheese, 1 cup shredded mild cheddar cheese
    mexican rice in a glass bowl.
  • Start by making a layer of the green peppers along the bottom of the dish.
    2 green bell peppers
    chopped green peppers in a glass bowl.
  • Top with half of the rice mixture, and use a spoon to smooth out as much as possible.
    mexican corn dip in a glass dish.
  • Layer in the red peppers and top with last half of the rice mixture.
    2 red bell peppers
    sliced red peppers in a glass baking dish.
  • Top with the remaining ½ cup of each of the cheeses and sprinkle with more cilantro.
    cheesy mexican casserole in a glass dish.
  • 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.

Video

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!
Storage: Store stuffed pepper casserole in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 878kcal | Carbohydrates: 103g | Protein: 37g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 112mg | Sodium: 2302mg | Potassium: 1300mg | Fiber: 13g | Sugar: 16g | Vitamin A: 4157IU | Vitamin C: 153mg | Calcium: 619mg | Iron: 5mg