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Vegetarian Stuffed Pepper Casserole

Hearty Vegetarian Stuffed Pepper Casserole for Cozy Nights

This Vegetarian Stuffed Pepper Casserole is a cozy, comforting meal packed with wholesome ingredients and easy to prepare in one pan.
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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 Base
  • 2 tablespoons Olive Oil or avocado oil
  • 1 medium Yellow Onion or white onion
  • 3 cloves Garlic fresh preferred, garlic powder works
  • 4 cups Bell Peppers mix colors for variety
  • 1 cup Uncooked Long-Grain White Rice adjust liquid for brown rice
  • 1 can Rinsed Black Beans substitute with kidney beans or chickpeas
For the Flavor
  • 1 tablespoon Chili Powder adjust for spice preference
  • 1 teaspoon Ground Cumin coriander can be a substitute
  • 1 teaspoon Smoked Paprika regular paprika is fine
  • 1 teaspoon Dried Oregano fresh oregano enhances flavor
  • to taste Salt
  • to taste Black Pepper
For the Saucy Goodness
  • 1 can Diced Tomatoes (undrained) or fresh tomatoes
  • 1 cup Tomato Sauce
  • 2 cups Vegetable Broth or chicken broth
For the Topping
  • 1 cup Shredded Cheese (Cheddar/Monterey Jack) use dairy-free cheese for vegan
  • 1/4 cup Fresh Cilantro optional garnish

Equipment

  • 9x13-inch baking dish
  • large skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with olive oil.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat, add diced yellow onion and sauté for 4-5 minutes until translucent.
  3. Add minced garlic and sliced bell peppers, cooking for an additional 5-7 minutes until softened.
  4. Stir in uncooked rice, rinsed black beans, chili powder, ground cumin, smoked paprika, and dried oregano; toast for 1 minute.
  5. Pour in undrained diced tomatoes, tomato sauce, and vegetable broth; bring to a gentle simmer for 5-7 minutes.
  6. Transfer the filling into the greased baking dish and spread evenly with a spatula.
  7. Cover tightly with foil and bake for 45 minutes, then check that rice is tender and it's not drying out.
  8. After 45 minutes, remove the foil and sprinkle shredded cheese on top; bake uncovered for another 10-15 minutes until bubbly.
  9. Remove from oven and let rest for 10 minutes; garnish with fresh cilantro before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 500mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 70mgCalcium: 200mgIron: 3mg

Notes

Customize with different vegetables or spices to suit your taste. This casserole is perfect for meal prep and leftovers can be stored easily.

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