By Becky Hardin
Published Jul 18, 2021
This 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 enchilada-inspired casserole is super easy and super tasty!
Why We Love This Stuffed Pepper Casserole Recipe
This enchilada casserole recipe is stuffed with peppers, cheese, and all the ingredients you love about enchiladas and stuffed peppers , but in an easy-to-eat and serve casserole form!
- Easy. Packed with pantry staples to save time, this recipe takes just 30 minutes in total!
- Cheesy. Cream cheese, mozzarella, and cheddar keep the filling moist and create the perfect cheese pull.
- Flavorful. Flavored with taco seasoning , enchilada sauce, and fresh cilantro, this dish will have your tastebuds singing.
Variations on Stuffed Bell Pepper Casserole
What I love most about this cheesy stuffed pepper casserole is how easy it is to customize and make your own. This enchilada casserole is vegetarian, but you can also add in chicken or beef if you prefer (cook fully before adding). Want to make it healthier? Skip the cheese. Spicer? Add some diced jalapeños. The sky is the limit, and I couldn’t be more obsessed. This baby is right up my alley. So yummy!
How to Store and Reheat
Store stuffed pepper casserole in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 20-30 minutes or in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze stuffed pepper casserole whole or portioned into airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This tasty casserole is the epitome of a one-pan meal. However, you could serve it with some crockpot Mexican shredded chicken , pan seared ribeye , carnitas , or grilled chicken breast to add some protein.
Try one of my favorite margarita recipes to go with it!
Normally, you would cut off the tops of the peppers and scoop out the seeds to create a pocket for stuffing. However, here, we are chopping the peppers into chunks to give that great flavor without all the fuss.
There’s no need! They will cook up nicely in this casserole, turning out tender.
If you can’t find red enchilada sauce, you can simply add some taco seasoning to canned tomato sauce.
I recommend baking this casserole uncovered to allow the cheese to brown up nicely!
More Stuffed Pepper Recipes To Try
- Classic Stuffed Peppers
- Crockpot Stuffed Peppers
- Instant Pot Stuffed Peppers
- Air Fryer Stuffed Peppers
- Mexican Stuffed Peppers
- Philly Cheesesteak Stuffed Peppers
- Stuffed Pepper Soup
5-Star Review
“This dish is sooo heavenly delicious! Made it last night at a dinner party at home and everyone was amazed! Thank you so much for this recipe, made me the queen of the night haha :)” – Rocki
Ingredients1x2x3x
- ▢ 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
Video
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 9×13.
- 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
- 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
- Start by making a layer of the green peppers along the bottom of the dish. 2 green bell peppers
- 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. 2 red bell peppers
- 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.
Equipment
- 9×13 Baking Pan
Becky’s Tips
- 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!
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Stuffed Pepper Casserole Step by Step
Heat the Cream Cheese: Preheat your 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 9×13. In a large microwave-safe bowl, heat 16 ounces (2 bricks) of low-fat cream cheese in the microwave for 30-40 seconds, or until softened.
Make the Filling: Mix in 1 ounce of taco seasoning, 15 ounces (1 can) of corn, 15 ounces (1 can) of black beans, 15 ounces (1 can) of diced tomatoes, 4.5 ounces (1 can) of diced green chiles, 3 tablespoons of red enchilada sauce, and ¼ cup of chopped fresh cilantro. Stir to combine. Stir in 4 cups of cooked white rice and ½ cup of each of mozzarella and mild cheddar cheese until fully combined. Set aside.
Layer the Green Peppers: Start by making a layer of the 2 chopped green peppers along the bottom of the dish.
Add the Rice: Top with half of the rice mixture, and use a spoon to smooth out as much as possible.
Layer the Red Peppers: Layer in the 2 chopped red peppers and top with the last half of the rice mixture.
Bake the Casserole: 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.
Stuffed Pepper Casserole Recipe
Equipment
- 9x13 Baking Pan
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
- 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
- Start by making a layer of the green peppers along the bottom of the dish. 2 green bell peppers
- 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. 2 red bell peppers
- 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.
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!
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
