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!

a casserole dish with a slice taken out of it.

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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!

mexican lasagna on a plate with a fork.
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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!

How do you cut bell peppers for stuffed peppers?

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.

Should I boil the peppers before adding them to the casserole?

There’s no need! They will cook up nicely in this casserole, turning out tender.

What is a substitute for red enchilada sauce?

If you can’t find red enchilada sauce, you can simply add some taco seasoning to canned tomato sauce.

Is it best to bake stuffed pepper casserole covered or uncovered?

I recommend baking this casserole uncovered to allow the cheese to brown up nicely!

mexican lasagna on a plate with a fork.

More Stuffed Pepper Recipes To Try

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

Recipe Card

Stuffed Pepper Casserole Recipe

4.56 from 102 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4
Author: Becky Hardin
a casserole dish with a spoon in it.
This stuffed pepper casserole recipe will be in our family menu plan from now on! It's become a favorite, and I love that I can make it with chicken, or meat-free, depending on how we feel.
Step-by-step photos can be seen below the recipe card.
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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

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
    whipped cream in a glass bowl on a white background.
  • 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
    mexican rice in a glass bowl.
  • Start by making a layer of the green peppers along the bottom of the dish.
    2 green bell peppers
    chopped green peppers in a glass bowl.
  • Top with half of the rice mixture, and use a spoon to smooth out as much as possible.
    mexican corn dip in a glass dish.
  • Layer in the red peppers and top with last half of the rice mixture.
    2 red bell peppers
    sliced red peppers in a glass baking dish.
  • Top with the remaining ½ cup of each of the cheeses and sprinkle with more cilantro.
    cheesy mexican casserole in a glass dish.
  • 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.

Video

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!
Storage: Store stuffed pepper casserole in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Calories: 878kcalCarbohydrates: 103gProtein: 37gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 112mgSodium: 2302mgPotassium: 1300mgFiber: 13gSugar: 16gVitamin A: 4157IUVitamin C: 153mgCalcium: 619mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

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.

whipped cream in a glass bowl on a white background.

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.

mexican rice in a glass bowl.

Layer the Green Peppers: Start by making a layer of the 2 chopped green peppers along the bottom of the dish.

chopped green peppers in a glass bowl.

Add the Rice: Top with half of the rice mixture, and use a spoon to smooth out as much as possible.

mexican corn dip in a glass dish.

Layer the Red Peppers: Layer in the 2 chopped red peppers and top with the last half of the rice mixture.

sliced red peppers in a glass baking dish.

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.

cheesy mexican casserole in a glass dish.

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.56 from 102 votes (83 ratings without comment)
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45 Comments
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Elizabeth
Elizabeth
November 1, 2017 3:28 pm

Hi! This recipe looks and sounds absolutely delicious!! I am planning on preparing it in some way and converting into a freezer meal because we have a baby on the way. I would like to add chicken, but I’m thinking of mixing everything together, raw chicken and all and then freezing and thawing when needed and then I get stuck, should I use the baking method? Or slow cooker? And for how long? Would the chicken cook through in time if cut into chunks? Any ideas would be extremely helpful!! And THANK YOU for this recipe!!!!! <3 :)5 stars

John
John
July 20, 2021 11:35 pm
Reply to  Elizabeth

I would add shredded chicken. You can take your cooked chicken and put it into a food processor. Then just add it to this recipe.

James
James
October 13, 2017 6:04 am

I have read your excellent post. I have read your first post. You did a great job and I want to say thanks for this post. Very nice work and keep it up. Keep posting with us.5 stars

rocki
rocki
October 13, 2017 2:47 am

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 :)5 stars

Carolyn
Carolyn
August 17, 2017 10:18 am

I like your recipes but when I print a recipe why there is no picture? I like to see what the recipe looks like when it’s finished.

Ap
Ap
June 12, 2017 7:18 am

Nice Sharing!5 stars

Tadalafil
Tadalafil
May 17, 2017 3:39 pm

Thanks for supplying this sort of fantastic post!

Gloria
Gloria
February 22, 2017 10:23 pm

please give more dishes.Please give more!5 stars

Alma Sample
Alma Sample
September 8, 2016 9:13 am

This is one of the best Mexican recipe’s I have seen.!!!!! I am going to make it

Larry
Larry
June 22, 2016 9:11 pm

This looks really delicious, I would like to make it at this weekend.

Beth Doucet
Beth Doucet
June 18, 2016 3:10 pm

I’ll bet you could use a can of Rotel diced tomatoes with green chiles and it would be great!