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Vegetarian Stuffed Pepper Casserole Recipe

Hearty Vegetarian Stuffed Pepper Casserole Recipe to Savor

Enjoy this delicious Vegetarian Stuffed Pepper Casserole, a comforting and customizable dish that's perfect for easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 whole Bell Peppers Try zucchini for a unique twist.
  • 1 whole Yellow Onion Shallots work well for a milder taste.
  • 3 cloves Garlic Fresh minced garlic is best.
  • 1 cup Long-Grain White Rice Quinoa makes a great gluten-free substitute.
  • 1 can Black Beans Kidney beans or chickpeas are excellent alternatives.
  • 1 tablespoon Chili Powder Adjust according to your heat preference.
  • 1 teaspoon Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Oregano Can be substituted with dried basil.
  • 1 teaspoon Salt
  • 0.5 teaspoon Black Pepper
For the Sauce
  • 14.5 ounces Diced Tomatoes Fresh or crushed tomatoes can work too.
  • 8 ounces Tomato Sauce Marinara sauce can be used for added flavor.
  • 1 cup Vegetable Broth Low-sodium options are a healthier choice.
For the Topping
  • 1 cup Shredded Cheese (Cheddar/Monterey Jack) Use dairy-free cheese for a vegan option.
  • 0.25 cup Cilantro Optional; parsley is a nice alternative.

Equipment

  • oven
  • large skillet
  • 9x13 Inch Baking Dish or Cast-Iron Skillet

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish or a cast-iron skillet with olive oil.
  2. In a large skillet over medium heat, add olive oil and heat until shimmering. Add chopped onion and sauté for about 5 minutes until translucent.
  3. Toss in minced garlic and chopped bell peppers, cooking for an additional 5-7 minutes until peppers soften.
  4. Stir in uncooked long-grain white rice along with black beans and spices. Toast for about 2-3 minutes.
  5. Pour in diced tomatoes, tomato sauce, and vegetable broth, ensuring the rice is submerged. Bring to a gentle simmer for 5 minutes.
  6. Transfer the mixture to your greased baking dish, spreading evenly.
  7. Cover the dish with aluminum foil and bake for 45 minutes.
  8. Remove the foil and sprinkle shredded cheese over the casserole. Bake uncovered for an additional 10-15 minutes.
  9. Let the casserole rest for about 10 minutes before garnishing with fresh cilantro.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 700mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 30IUVitamin C: 80mgCalcium: 15mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 3 months. Thaw overnight in the fridge when ready to enjoy.

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