Vegetarian Stuffed Pepper Casserole Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Assemble the Casserole: Transfer the skillet contents to the prepared baking dish, or bake directly in the oven-safe skillet. Spread evenly.
- 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.
- 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.
- 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
