One Pot Mexican Stuffed Pepper Casserole is a zesty, comforting meal inspired by your favorite stuffed peppers. This one pot meal mixes a ground beef, a rainbow of bell peppers, rice, diced tomatoes and Mexican spices to create a comforting, healthy casserole.

This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. As always, all opinions are my own.

ONE POT MEXICAN STUFFED PEPPER CASSEROLE

When it gets cold in Cleveland all I want is comfort food.

Something to warm my soul, and warm my heart!

Casseroles fit right into that category.

Not only are they hearty, but the rice helps them stick to your bones, if you know what I mean.

This One Pot Mexican Stuffed Pepper Casserole is packed with a rainbow of bell peppers, flavorful Certified Angus Beef ® brand ground beef, diced tomatoes, diced green chiles, long grain rice and warm, rich Mexican spices.

This one pot casserole will remind you of your favorite stuffed peppers.

Of course another plus with this casserole is that it is a one pot {or skillet} meal meaning less clean up.

You will sauté the vegetables, ground beef and spices in the pot and then add the remaining ingredients {except the cheese} and let it simmer on the stove for about 15-17 minutes.

That is all it will take to have a hearty, comforting casserole on the table for your family.

The start of this casserole is the Certified Angus Beef ® brand ground beef paired with the warm Mexican spices and of course the bell peppers and rice.

That is the magic combination in stuffed peppers.

The ground beef adds flavor and protein to the meal.

You probably see Certified Angus Beef ® brand in your local stores or in restaurants a lot.

I was very excited to partner with them last year and again this year because I believe it is the best beef and I love sharing their story with all of you.

Last year I had the opportunity to go to Kansas to learn more about their brand and their beef.

It was an amazing experience meeting their team, the ranchers and learning so much about how to choose and prepare beef.

WHAT INGREDIENTS ARE IN THIS MEXICAN STUFFED PEPPER CASSEROLE?

GROUND BEEF
ONION
SPICES
BELL PEPPERS
DICED TOMATOES
DICED GREEN CHILES
RICE
BEEF BROTH
CHEESE

When preparing this One Pot Mexican Stuffed Pepper Casserole here are a few things to keep in mind.

It makes enough for 6 adults or 4 adults and a few children.

When I make this I always have leftovers which work great during the week when you are busy and need a quick lunch or dinner.

HOW CAN I MODIFY THIS CASSEROLE?

Add beans, like black beans or kidney beans.
Add additional vegetables, like canned corn or diced poblanos {add these when you add the bell peppers to the recipe}.
Mix up your cheeses. I like to do a combination of sharp cheddar and pepper jack but you can do anything you fancy.
You can try a different grain than rice, like quinoa. Just be careful with the cook time depending on how long that grain takes to simmer.
If you want to spice this dish up add some chopped jalapeño or red chiles. If my family could handle more spice this would be my choice!

OTHER STUFFED PEPPER RECIPES YOU MIGHT LIKE:

MEDITERRANEAN GROUND BEEF STUFFED PEPPERS

INSTANT POT STUFFED PEPPER SOUP RECIPE

SLOW COOKER STUFFED PEPPER SOUP

TABBOULEH STUFFED PEPPERS

One Pot Mexican Stuffed Pepper Casserole

Name: One Pot Mexican Stuffed Pepper Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: Fresh Cilantro; Fresh tomato; Red onion, diced; 2 Tablespoons olive oil; 1/2 of a sweet onion, chopped {about 1 cup}; 1 teaspoon chili powder; 1 teaspoon cumin; 1/4 teaspoon cayenne pepper {optional for spice}; 1 teaspoon oregano {try Mexican oregano for more spice}; 1 pound Certified AngusBeef ® brand Ground Beef; 3 garlic cloves, minced; 2 bell peppers, seeds removed, diced {I like to use a variety of colors}; 2 - 14.5 ounce cans of diced tomatoes, drained; 1 - 4 ounce can of diced green chiles; 1 cup beef broth; 1 cup long grain rice; Salt and pepper to taste; 1 cup cheese {I used half cheddar, half pepper jack}

Yield: 6

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

2 Tablespoons olive oil
1/2 of a sweet onion, chopped {about 1 cup}
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper {optional for spice}
1 teaspoon oregano {try Mexican oregano for more spice}
1 pound Certified AngusBeef ® brand Ground Beef
3 garlic cloves, minced
2 bell peppers, seeds removed, diced {I like to use a variety of colors}
2 - 14.5 ounce cans of diced tomatoes, drained
1 - 4 ounce can of diced green chiles
1 cup beef broth
1 cup long grain rice
Salt and pepper to taste
1 cup cheese {I used half cheddar, half pepper jack}

Garnishes:

Fresh Cilantro
Fresh tomato
Red onion, diced

Instructions

In a large skillet or pot heat the olive oil over medium high heat.
Add the onion, chili powder, cumin, cayenne pepper, oregano and a dash of salt and pepper and sauté for 1 minute.
Add the garlic and sauté for another minute. Add the ground beef and cook until the ground beef is cooked through and not pink, about 4-5 minutes.
Drain the excess fat from the skillet. Stir in the diced bell peppers and sauté for another 4-5 minutes, until the peppers become tender.
Add the diced tomatoes, green chiles, beef broth and rice. Add another dash of salt and pepper and stir everything together.
Bring to a boil, cover the skillet and reduce the heat, simmer until rice is cooked through, about 16-20 minutes {you just want to make sure the rice is cooked through and not hard}.
Remove the lid and stir in the cheese, return the cover and let sit for 1-2 minutes until the cheese melts. Garnish with fresh cilantro, tomatoes and red onion.

Notes

Try fire roasted tomatoes instead of diced tomatoes.

Other good additions: black beans, corn, poblanos {add these when you do the bell peppers}.

Sandi

Saturday 11th of May 2024

Can I use quinoa instead of the rice?

Julia

Monday 13th of May 2024

You could! I haven't tried it. I would adjust the cook time as quinoa doesn't cook as long as rice. I would also read the directions on the box for your quinoa and use that amount of broth. With rice I did 1 cup broth but quinoa sometimes uses less. Enjoy!

Susan H.

Wednesday 10th of May 2023

Tonight I tried this recipe… a deconstructed Stuffed Peppers Entree. I had some cooked Basmati rice as well as cooked lean ground beef seasoned with Taco spices that I wanted to use up. I used a can of Rotel, a can of Fire roasted diced tomatoes and 4 oz of mild diced green chiles. I added Mrs. Dash Chipotle seasoning, onion salt, Pink Himalayan salt and black pepper. My husband shredded White Cheddar Cheese for the topping. We baked it in the oven to heat everything through & melt the cheese as the rice was already cooked. Surprisingly I found this dish quite bland. My husband liked it. Next time will definitely up the seasonings and use ground pork instead of beef. Thanks for this very adaptable recipe.

I am glad you liked it.

Deb

Sunday 5th of January 2020

I made this and it was great....would be easy to make this vegetarian but using veggie ground and a veggie cube to replace the beef.....I used cheap medium ground beef and I used marble cheddar cheese

Monday 6th of January 2020

Thanks for the sharing! I agree-it could be made vegetarian easily! Glad you enjoyed it.

Cassi

Thursday 26th of September 2019

Did you drain the tomatoes and green chiles?

I drained the tomatoes. I will change that in the directions.

Linda L Albert

Saturday 31st of August 2019

I liked this recipe, but turned it into a stuffed pepper soup, cooked in the pressure cooker. It was excellent. It probably was pretty much a taco soup, but no matter. I will make it again.

Sunday 1st of September 2019

Oh I like that idea! I have to give that a try. Thanks for sharing!