Vegetarian Stuffed Pepper Casserole Recipe

Introduction

This Vegetarian Stuffed Pepper Casserole is a comforting, flavorful dish that combines the classic flavors of stuffed peppers into a simple, hearty casserole. Packed with rice, beans, vibrant bell peppers, and melty cheese, it’s perfect for a satisfying meatless meal.

Ingredients

• 4 large bell peppers, multi-colored (e.g., 2 red, 1 yellow, 1 green), cored and chopped into 1-inch pieces
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 cup long-grain white rice, uncooked (or brown rice/quinoa as a substitute)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (8-ounce) can tomato sauce
• 1 ½ cups low-sodium vegetable broth
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper
• 2 cups shredded cheese (a blend of Monterey Jack and sharp cheddar works well)
• ¼ cup fresh cilantro, chopped (optional, for garnish)
• Sour cream or Greek yogurt (optional, for serving)
• Avocado, sliced or diced (optional, for serving)
• Jalapeños, sliced (optional, for a spicy kick)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a large, deep cast-iron skillet with olive oil or cooking spray to prevent sticking.
2. Step 2: In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion and sauté for 4-5 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Step 3: Add the chopped bell peppers to the skillet and cook for 5-7 minutes, stirring occasionally, until they soften slightly but still retain some crispness.
4. Step 4: Stir in the uncooked rice, rinsed black beans, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for about one minute to toast the rice and spices evenly.
5. Step 5: Pour in the diced tomatoes (with juice), tomato sauce, and vegetable broth. Stir well to combine and ensure the rice is submerged. Bring to a gentle simmer.
6. Step 6: Transfer the mixture to the prepared baking dish if not using an oven-safe skillet. Spread into an even layer. Cover tightly with aluminum foil to trap steam.
7. Step 7: Bake for 45 minutes, until the rice is tender and liquid mostly absorbed.
8. Step 8: Remove the foil and sprinkle the shredded cheese evenly over the casserole. Return to the oven uncovered and bake for 10-15 minutes, until the cheese is melted and bubbly. For a golden-brown top, broil 1-2 minutes, watching carefully.
9. Step 9: Let the casserole rest for at least 10 minutes to set. Garnish with fresh cilantro if desired, and serve with sour cream, avocado, and jalapeños for extra flavor.

Tips & Variations

• Substitute brown rice or quinoa for a nuttier flavor and healthier option, but increase baking time as needed.
• Use a mix of shredded cheeses like mozzarella and pepper jack for different melting qualities and spice.
• Add corn or diced zucchini to the pepper mixture for more vegetables and texture.
• For a vegan version, omit the cheese or use a plant-based cheese alternative.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven until warmed through. This casserole also freezes well—freeze in portions for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and keep it covered in the refrigerator. Bake it fresh when ready to serve for best texture and flavor.

Can I use canned beans other than black beans?

Absolutely, kidney beans or pinto beans work well and offer a similar texture and taste. Just ensure they are rinsed and drained before adding.

Vegetarian Stuffed Pepper Casserole Recipe

Print Recipe

★★★★★

4.6 from 84 reviews

This Vegetarian Stuffed Pepper Casserole is a hearty, flavorful dish combining bell peppers, rice, black beans, and a blend of spices, all baked to perfection with a cheesy topping. It’s a comforting and colorful meal ideal for a nutritious weeknight dinner or potluck.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Casserole Base:

• 4 large bell peppers, multi-colored (e.g., 2 red, 1 yellow, 1 green), cored and chopped into 1-inch pieces
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 cup uncooked long-grain white rice
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (8-ounce) can tomato sauce
• 1 ½ cups low-sodium vegetable broth
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper

For the Cheesy Topping:

• 2 cups shredded cheese (Monterey Jack and sharp cheddar blend recommended)

For Garnish (Optional):

• ¼ cup fresh cilantro, chopped
• Sour cream or Greek yogurt, for serving
• Avocado, sliced or diced
• Sliced jalapeños, for a spicy kick

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a large, deep cast-iron skillet with olive oil or cooking spray to prevent sticking.
2. Sauté the Aromatics and Peppers: Heat 2 tablespoons olive oil over medium-high heat in a large skillet or Dutch oven. Add the chopped onion and sauté for 4-5 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant. Add chopped bell peppers and cook for 5-7 minutes until they soften slightly but retain some crispness.
3. Combine the Filling Ingredients: Add uncooked rice, black beans, chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the skillet. Stir and cook for about one minute to toast the rice and spices, coating all ingredients evenly.
4. Add Liquids and Simmer: Pour in diced tomatoes (with their juice), tomato sauce, and vegetable broth. Stir well to combine and ensure rice is fully submerged. Bring to a gentle simmer.
5. Assemble the Casserole: Transfer the skillet contents to the prepared baking dish, or bake directly in the oven-safe skillet. Spread evenly.
6. Bake to Perfection: Cover tightly with aluminum foil to trap steam. Bake in the preheated oven for 45 minutes, allowing the rice to cook and absorb the liquid.
7. Add the Cheese and Final Bake: Remove foil and sprinkle shredded cheese evenly over the casserole. Return uncovered to the oven and bake 10-15 minutes until cheese is melted, bubbly, and slightly golden. Optionally, broil for 1-2 minutes to crisp the top, watching carefully to avoid burning.
8. Rest and Garnish: Remove from oven and let rest for at least 10 minutes to set and meld flavors. Garnish with chopped cilantro and serve with sour cream or Greek yogurt, avocado, and jalapeños as desired.

Notes

• For a healthier twist, substitute white rice with brown rice or quinoa; adjust cooking times accordingly.
• Use an oven-safe cast-iron skillet to save on transfer and cleanup steps.
• Adjust chili powder and jalapeño quantity to control spiciness.
• The casserole can be made ahead and refrigerated before baking for convenience.
• For a vegan version, omit cheese or use a plant-based cheese alternative.

Keywords: vegetarian casserole, stuffed pepper casserole, baked stuffed peppers, healthy vegetarian dinner, black bean casserole, cheesy casserole