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!
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
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.
