This vegetarian stuffed pepper casserole is a delicious and hearty meal, offering all the flavors of classic stuffed peppers with the ease of a casserole.
With simple steps, you’ll have a comforting, flavorful meal on the table in no time.
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Ingredients
Main Ingredients:
- 1 cup uncooked rice (white or brown)
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 ⅔ cups vegetable broth
- 3 bell peppers (a mix of red, yellow, and green for vibrant color), diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, with juice
- 1 can (15 oz) black beans, rinsed and drained
Seasoning:
- 1 teaspoon Italian seasoning (oregano, basil, thyme blend)
- Salt and black pepper, to taste
Topping:
- 1 ½ cups shredded mozzarella or cheddar cheese (or use your favorite vegan cheese for a plant-based option)
- Parmesan cheese – to sprinkle before serving
- Hot sauce (optional)
- Sour cream – for serving
Instructions
Step 1: Prepare the Rice
First, get started by cooking the rice. Use either white or brown rice, depending on your preference. Follow the package instructions closely, as cook times and water ratios vary for each type.
Brown rice, for example, usually takes a bit longer to cook but provides a slightly nuttier flavor and more fiber.
Once the rice is done, fluff it with a fork to separate the grains, then set it aside to cool. Having the rice prepared in advance makes the rest of the cooking process smoother and faster.
Step 2: Sauté the Vegetables
Next, heat up a large skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is warm, add the diced onion and a mix of diced bell peppers.
Stir these around, letting them soften and release their flavors. Add in the broth and sautéing should take about 5 to 7 minutes.
During this time, the onions will become translucent, and the bell peppers will start to caramelize around the edges, creating a nice depth of flavor.
Add the minced garlic to the skillet once the onions and peppers are soft. Sauté for another minute, stirring continuously to prevent the garlic from burning.
The aroma of garlic mixing with the onions and peppers should be rich and fragrant, setting up a fantastic base for your casserole.
Step 3: Combine the Ingredients
With the vegetables perfectly sautéed, it’s time to bring everything together. Into the skillet with the vegetables, pour in the can of diced tomatoes, including all the juices.
The tomato liquid will help keep the casserole moist as it bakes. Add the can of black beans, which should be rinsed and drained. Black beans are a great source of protein and fiber, making this dish even more filling.
Now, add the cooked rice to the skillet. Stir everything together, allowing the flavors to blend. Sprinkle in the Italian seasoning, along with salt and pepper to taste.
The Italian seasoning gives the casserole a classic flavor profile, with hints of oregano, basil, and thyme that pair perfectly with tomatoes and bell peppers.
Take a moment to taste the mixture and adjust the seasoning if needed. Adding salt and pepper at this stage ensures that every ingredient in the casserole is well-seasoned, enhancing the overall taste.
Step 4: Assemble and Bake the Casserole
Preheat your oven to 375°F (190°C) to get it ready for baking.
While the oven heats up, lightly grease a 9×13-inch baking dish to prevent sticking. Spread the rice, bean, and vegetable mixture evenly in the dish, making sure it’s distributed uniformly for even baking.
Sprinkle the shredded mozzarella or cheddar cheese over the top of the casserole. If you’re making this a vegan dish, use a vegan cheese that melts well. Cover the casserole dish with aluminum foil. This will help lock in the moisture during the initial baking, so the casserole doesn’t dry out.
Place the dish in the preheated oven and bake for 20 minutes with the foil on. After 20 minutes, carefully remove the foil and let it bake for an additional 10 minutes. This uncovered baking time allows the cheese to melt fully, creating a golden, bubbly topping. The cheese should look lightly browned and deliciously gooey.
Step 5: Serve and Enjoy
Once the cheese is perfectly melted and bubbly, remove the casserole from the oven. Allow it to cool for a few minutes before serving; this resting time helps the casserole set, making it easier to slice and serve.
Scoop the casserole into individual portions, garnishing with fresh herbs like parsley or basil if desired. These fresh herbs not only add a pop of color but also enhance the dish with a final burst of flavor.
This casserole pairs well with a simple side salad or a slice of crusty bread, but it’s also satisfying enough to stand alone as a complete meal. The flavors of sautéed peppers, savory tomatoes, and melted cheese make this dish a comforting and crowd-pleasing favorite.
Tips for Perfect Vegetarian Stuffed Pepper Casserole
- Customize the Rice: Feel free to substitute with quinoa or couscous if you’re looking to change things up.
- Add Extra Veggies: Chopped zucchini, mushrooms, or spinach can boost the nutritional value.
- Make it Spicy: For a hint of heat, add diced jalapeños or a sprinkle of red pepper flakes along with the Italian seasoning.
- Meal Prep and Freezing: This casserole freezes well! Portion out leftovers and store in the freezer for up to 3 months. Simply reheat and enjoy when you’re ready.
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FAQ
- Can I make this casserole vegan?
Yes, simply substitute the cheese with a vegan alternative. - What if I want to add more protein?
Adding cooked lentils, chickpeas, or even tofu can boost protein content. - How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days.
