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!
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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!
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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
Stuffed Pepper Casserole Recipe
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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
Recommended Equipment
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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
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
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.
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!