Menu

Enchilada Stuffed Pepper Casserole

  • Save Recipe
Enchilada Stuffed Pepper Casserole
  • Prep 10 min
  • Total 40 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Enchilada Stuffed Pepper Casserole is the perfect easy meal for any weeknight. Loved by kids and adults alike, it makes impressing your friends and family simple and delicious!
Updated Aug 12, 2016

Ingredients

  • 2 (8 ounce) packages low fat cream cheese
  • 1 (1 ounce) packet Old El Paso™ Taco Seasoning mix
  • 1 (15 ounce) can corn, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can diced tomatoes, drained
  • 1 (4.5 ounce) can Old El Paso™ chopped green chiles
  • 3 tablespoons Old El Paso™ red enchilada sauce
  • 1/4 cup fresh cilantro, chopped
  • 4 cups cooked white rice
  • 2 green peppers, chopped into large pieces, seeds removed
  • 2 red peppers, chopped into large pieces, seeds removed
  • 1 cup shredded mozzarella cheese, divided
  • 1 cup shredded mild cheddar cheese, divided
  • diced tomatoes and cilantro for garnish
Make With
Make With
Old El Paso

Steps

  • 1
    Preheat oven to 350°F.
  • 2
    In a large bowl, heat the cream cheese in the microwave for 30-40 seconds or until softened. Mix in the taco seasoning, corn, beans, tomatoes, chiles, enchilada sauce, and cilantro. Stir to combine. Stir in the rice and 1/2 cup of each of the cheeses until fully combined. Set aside.
  • 3
    Spray a large baking dish with nonstick spray. I used a 10” round dish, but you can also use a 9 x 13.
  • 4
    Start by making a layer of the green peppers along the bottom of the dish. Top with half of the rice mixture, and use a spoon to smooth out as much as possible.
  • 5
    Layer in the red peppers and top with last half of the rice mixture. Top with the remaining 1/2 cup of each of the cheeses and sprinkle with more cilantro.
  • 6
    Bake for 30 minutes or until the cheese is bubbly and melted and the casserole is fully heated through.
  • 7
    Remove from the oven and top with more cilantro and diced tomatoes. Serve immediately.
  • 8
    Enjoy!

Tips from the Betty Crocker Kitchens

  • tip 1
    This is a vegetarian version, but it’s also delicious with meat added in! Add in some browned hamburger or rotisserie chicken (about 1 1/2 cups) for some extra flavor!
  • tip 2
    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!

Nutrition

870 Calories, 35g Total Fat, 36g Protein, 104g Total Carbohydrate, 17g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
870
Calories from Fat
310
Total Fat
35g
53%
Saturated Fat
19g
97%
Trans Fat
1g
Cholesterol
110mg
36%
Sodium
2500mg
104%
Potassium
1160mg
33%
Total Carbohydrate
104g
35%
Dietary Fiber
13g
53%
Sugars
17g
Protein
36g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
120%
120%
Calcium
70%
70%
Iron
30%
30%
Exchanges:
1 Starch; 0 Fruit; 5 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 Fat;
Carbohydrate Choice
7
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved