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Vegetarian Stuffed Pepper Casserole

Vegetarian Stuffed Pepper Casserole: Easy, Cheesy Comfort Food

A delicious twist on a classic dish, this Vegetarian Stuffed Pepper Casserole is warm, hearty, and customizable, perfect for a healthy weeknight dinner.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons Olive Oil can be substituted with avocado oil
  • 1 medium Yellow Onion or shallots for a milder alternative
  • 3 cloves Garlic fresh is ideal, garlic powder can be used if needed
  • 3 medium Bell Peppers (mixed colors) can use other colorful peppers or zucchini
  • 1 cup Uncooked Long-Grain White Rice or quinoa for a gluten-free option
  • 1 can Rinsed Black Beans pinto beans or lentils can be used
  • 1 tablespoon Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 can Undrained Diced Tomatoes
  • 1 cup Tomato Sauce
  • 1 cup Vegetable Broth low-sodium or chicken broth can be used
  • 1 cup Shredded Cheese (Cheddar/Monterey Jack blend) dairy-free cheese for a vegan version
  • 0.25 cup Fresh Cilantro for garnish; parsley can be used

Equipment

  • 9x13 inch baking dish or cast-iron skillet
  • Large skillet

Method
 

Step-by-Step Instructions for Vegetarian Stuffed Pepper Casserole
  1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
  2. In a large skillet, heat olive oil over medium heat, add chopped onion and sauté for 4–5 minutes.
  3. Stir in minced garlic and cook for an additional minute until aromatic.
  4. Add chopped bell peppers and sauté for 5–7 minutes until softened.
  5. Stir in uncooked rice and spices: chili powder, cumin, smoked paprika, oregano, salt, and black pepper, cooking for 1 minute.
  6. Pour in undrained diced tomatoes, tomato sauce, and vegetable broth, bring to a gentle simmer.
  7. Transfer the mixture to the prepared baking dish and spread out evenly.
  8. Cover tightly with foil and bake for 45 minutes.
  9. Remove the foil, sprinkle cheese on top, and bake uncovered for an additional 10–15 minutes.
  10. Let the casserole rest for about 10 minutes, garnish with cilantro, and serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 450mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 120mgCalcium: 200mgIron: 3mg

Notes

Use fresh ingredients for the best flavor; allow the casserole to rest before serving to make it easier to cut.

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