Stuffed peppers are good. But dumping everything into a baking dish and calling it Mexican Stuffed Pepper Bake is even better. You’ll find everything you love about the loaded veggies in this casserole version, like the Tex-Mex seasoned beef, the fluffy rice, and hey, we even threw in some diced bell peppers so you don’t miss out on their flavor! The question is, why NOT make this Mexican Stuffed Pepper Bake instead? It’s just so much better!

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  • 1 pound ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 (1-ounce) package taco seasoning
  • 1/3 cup water
  • 3 bell peppers, any color, diced
  • 1 (14-ounce) can diced tomatoes with juice
  • 1 (8-ounce) can tomato sauce
  • 2 cups instant rice
  • 1 2/3 cups beef broth
  • 1 cup cheddar cheese
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Step 1 –Preheat the oven to 375 degrees F.

Step 2 –In a skillet, cook the ground beef, the onion, and the garlic over medium heat until no pink remains. Drain the excess fat.

Step 3 –Add the taco seasoning, the water, and the bell peppers to the beef mixture and stir to combine.

Step 4 –Simmer the beef mixture until most of the water has evaporated, about 3-5 minutes.

Step 5 –Add the beef mixture, the diced tomatoes (and their juices), the tomato sauce, the instant rice, and the beef broth to a 9×13-inch pan and stir to combine.

Step 6 –Cover the dish and bake until the rice is tender, about 30-35 minutes.

Step 7 –Switch the oven to broil.

Step 8 –Uncover the dish, top with the cheese, and broil until the cheese is melted, about 1-2 minutes.

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Step 9 –Let the bake cool for 5 minutes.

Step 10 –Serve.