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PREP TIME: 15 mins | COOK TIME: 45 mins | REST TIME: 5 mins | TOTAL TIME: 1 hr 5 mins | SERVINGS: 6
With the right balance of everything cheesy and meaty with a zesty flavour, your family sure to love and enjoy this Taco Stuffed Pepper casserole.
Ingredients
- 1 lb ground beef
- 1 onion diced
- 2 cloves garlic minced
- 1 pkg taco seasoning
- ⅓ c water
- 3 bell peppers any colour, diced
- 14 oz. diced tomato with juice
- 8 oz. tomato sauce
- 2 c instant rice (Minute Rice)
- 1 ⅔ c beef broth
- 1 c cheddar cheese
How to make Taco Stuffed Pepper Casserole
- Prepare the oven. Preheat it to 375 degrees F.
- In a skillet, cook the ground beef, onion, and garlic over medium heat until browned. When done, drain excess grease.
- Add the taco seasoning into the skillet and add in the water and peppers. Stir well and simmer for about 3 to 5 minutes or until most of the water has evaporated.
- In a 9 x 13-inch pan, combine the rest of the ingredients except the cheese. Bake in the preheated oven for about 30 to 35 minutes, covered or until the rice is tender.
- Remove the cover and sprinkle the cheese over. Broil for a minute or two or until the cheese has melted.
- When done, let the casserole sit for at least 5 minutes before serving.
Notes:
- Before serving, top the casserole with cilantro, green onions, sour cream, or tomatoes.
- When using long-grain rice, cook the rice on the stove in broth following the package directions. Or if using leftover rice, don’t add the broth into the casserole.
- You can add a finely chopped jalapeno to the pepper mixture to make the dish spicy.
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