Baked Beef Stuffed Pepper Casserole
This Baked Beef Stuffed Pepper Casserole is savory, hearty, and packed with flavor, making it perfect for an easy weeknight meal.
Ingredients
Main Ingredients
- 6 large large poblano peppers, halved and seeded
- 1.5 pounds ground beef
- 1 tablespoon chili powder
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cayenne pepper
- 1 large onion, chopped
- 2 cans 14.5 ounce diced tomatoes with green chile peppers
- 3 cups shredded Mexican cheese blend
Coating/Topping
- 1 spray Cooking spray
Optional Serving Suggestions
- Sour cream For serving
- Chopped cilantro For serving
Instructions
Preparation
- 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.
Layering
- 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.
Baking
- Bake for 25-30 minutes, until the cheese is bubbly and golden brown.
- Serve immediately with sour cream and chopped cilantro on the side.
Notes
Customize with variations such as adding cream cheese, using taco seasoning, or alternative meats like turkey or chicken. Can be freezer-friendly.