Looking for a delicious family dinner?
These Baked Beef Stuffed Pepper Casserole are savory, hearty, and packed with flavor. Perfect for a weeknight meal, this easy recipe uses simple ingredients you probably already have. Ready in just 50 minutes—let’s make some delicious Baked Beef Stuffed Pepper Casserole magic!
Why You’ll Love This Baked Beef Stuffed Pepper Casserole Recipe
This recipe is guaranteed to become a household favorite. Here’s why you’ll keep coming back to it:
Ready in 50 minutes
Perfect for all ages (kid-friendly!)
Easy to make and eat
Ideal for dinner or meal prep
Made with simple pantry ingredients
Ingredients for Baked Beef Stuffed Pepper Casserole
Main Ingredients:
6 large poblano peppers, halved and seeded
1 1⁄2 pounds ground beef
1 tablespoon chili powder
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1⁄4 teaspoon ground cayenne pepper
1 large onion, chopped
2 (14.5 ounce) cans diced tomatoes with green chile peppers
3 cups shredded Mexican cheese blend
Coating/Topping:
Cooking spray
Optional Serving Suggestions:
Sour cream
Chopped cilantro
Step-by-Step Instructions for Making Baked Beef Stuffed Pepper Casserole
In a medium bowl, whisk together the ground beef, chili powder, garlic, cumin, oregano, cayenne pepper, and salt.
In a separate small bowl, combine the diced tomatoes and chopped onion.
Preheat the oven to 350 degrees F (175 degrees C).
Line a baking sheet with aluminum foil and spray it with cooking spray.
Place the poblano peppers cut-side down onto the prepared baking sheet and broil for 5 to 8 minutes, until the skins have blistered.
Remove the peppers from the oven and let them steam in a covered bowl for about 10 minutes.
Once cool, remove the skins from the poblano peppers and then drain them on paper towels.
Layer half of the peppers in a greased casserole dish, then pour half of the beef mixture over the top.
Sprinkle 1 cup of shredded Mexican cheese blend on top of the beef layer.
Repeat with another layer of peppers, the remaining beef mixture, and top with the rest of the cheese.
Bake for 25-30 minutes, until the cheese is bubbly and golden brown.
Serve immediately with sour cream and chopped cilantro on the side.
Recipe Yield, Prep Time & Nutritional Information
Servings: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: Approx. 400 kcal per serving
Flavor Variations for Baked Beef Stuffed Pepper Casserole
Customize this recipe with these tasty variations:
Stuffed Version: Add cream cheese inside the peppers before layering.
Seasonal Twist: Replace spices with taco seasoning for a different flavor.
Healthier Option: Substitute ground beef with ground turkey or chicken.
Gluten-Free: Make sure your canned tomatoes are gluten-free.
Savory Twist: Add black beans or corn for extra texture.
How to Store and Reheat
Storing:
Keep leftovers refrigerated in an airtight container for up to 2 days.
Reheating:
Reheat in a toaster oven or skillet to regain crispness. Avoid microwaving for best results.
FAQs About Baked Beef Stuffed Pepper Casserole
Can I prepare these ahead?
Yes! Cook, cool, and store refrigerated, then reheat before serving.
Which meat works best?
Ground beef works best, but you can use turkey or chicken for a lighter option.
Can I bake instead of broiling?
Absolutely! Bake at 400°F for 15-20 minutes until the top is nice and golden.
Are these freezer-friendly?
Yes! Freeze the cooked casserole and reheat in the oven directly from frozen.
Can I add other vegetables?
Definitely! Try adding zucchini, mushrooms, or spinach for more flavor and nutrition.
Are they kid-friendly?
Absolutely! They are fun to assemble and delicious to eat.
Can I scale the recipe up for a crowd?
Definitely! Double or triple the recipe and keep warm in a low oven (around 200°F).
Final Thoughts on These
These Baked Beef Stuffed Pepper Casserole are simple, tasty, and a definite crowd-pleaser. With their savory beef and cheesy goodness, they’re perfect for sharing or enjoying as a hearty meal. Serve with your favorite toppings, and watch how quickly they disappear from your dinner table. One taste, and this easy recipe will become a regular family favorite!
Ingredients
- 6 large poblano peppers, halved and seeded
- 1 1⁄2 pounds ground beef
- 1 tablespoon chili powder
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1⁄4 teaspoon ground cayenne pepper
- 1 large onion, chopped
- 2 (14.5 oz) cans diced tomatoes with green chile peppers
- 3 cups shredded Mexican cheese blend
- Cooking spray
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with foil and spray with cooking spray.
- Place poblano peppers cut-side down and broil 5–8 minutes until blistered. Steam in covered bowl 10 minutes, then peel skins and pat dry.
- In a medium bowl, mix ground beef with chili powder, garlic, cumin, oregano, cayenne, and salt. In another bowl, mix diced tomatoes and chopped onion.
- In a greased casserole dish, layer half of the poblano peppers. Top with half of the beef mixture and 1 cup of shredded cheese.
- Repeat with remaining peppers, beef mixture, and cheese.
- Bake for 25–30 minutes, until cheese is bubbly and golden brown.
- Serve with sour cream and chopped cilantro, if desired.
Notes
Add cooked rice or black beans for a heartier dish. Use green bell peppers if poblanos aren’t available. Mild cheddar or Monterey Jack can replace Mexican cheese blend.
