After diving further into different versions of stuffed bell peppers, I decided to try a spicy Mexican version of my Unstuffed Bell Pepper Casserole. I opted for another version of an “unstuffed” casserole because I find that stuffed bell peppers are (1) more expensive because you usually have to buy one pepper to fit one serving of “filling” into, and (2) it is always a hassle keeping those dang peppers standing up!
Unstuffed Taco Bell Pepper Casserole
Spray a 9x13 inch baking dish with nonstick spray.
Cook ground turkey or beef in large, deep pan. Once cooked through, drain grease, and return to pan. Add taco seasoning, bell peppers and onion and cook on medium heat until vegetables become tender (~10 minutes). Add black beans and combine.
Cook rice according to package instructions. Once cooked, mix in can of diced tomatoes with green chilies along with 1/2 cup of reduced-fat shredded Cheddar cheese.
Transfer rice mixture to 9x13 inch pan. Top rice mixture with turkey or beef mixture. Top casserole with remaining 1 cup shredded reduced-fat Mexican blend cheese.
Bake in oven for 15 minutes, or until cheese is melted and browned.
A Meals Done Light original.
Meal Prep Ideas:
- To save some time, chop veggies on Sunday and store in a gallon-size food storage bag or in a food storage container and refrigerate until the night you are ready to make the dish.
- I will usually go ahead and do steps 1-5 on Sunday, allow to cool, and cover with baking dish lid or foil until the night I am ready to have this meal. Then I will cook for a bit longer at 350 F to allow for the dish to reheat.