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Vegetarian Stuffed Pepper Casserole Recipe

Delicious Vegetarian Stuffed Pepper Casserole Recipe for Comfort

This Vegetarian Stuffed Pepper Casserole Recipe is a hearty, comforting dish that delights the whole family.
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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
  • 4 pieces Bell Peppers assorted colors for visual appeal
  • 1 medium Yellow Onion can substitute with shallots or red onions
  • 2 cloves Garlic or garlic powder if fresh is unavailable
  • 1 cup Uncooked Rice brown rice can be used
  • 1 can Black Beans substitute with kidney beans or chickpeas if desired
  • 1 tablespoon Chili Powder adjust for desired heat level
  • 1 teaspoon Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 can Diced Tomatoes undrained
  • 1 cup Tomato Sauce substitute with marinara for different taste
  • 1 cup Vegetable Broth or chicken broth for non-vegetarian option
  • 1 cup Shredded Cheese vegan cheese can be used for dairy-free version
Optional Garnish
  • 2 tablespoons Fresh Cilantro sprinkle on top before serving

Equipment

  • 9x13-inch baking dish
  • Large skillet

Method
 

Directions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish or cast-iron skillet.
  2. In a large skillet, heat a tablespoon of olive oil over medium heat, and sauté chopped yellow onion until translucent.
  3. Add minced garlic and diced bell peppers, sautéing for an additional 5-7 minutes.
  4. Stir in uncooked rice, black beans, chili powder, cumin, smoked paprika, and dried oregano; toast for about 1 minute.
  5. Pour in diced tomatoes, tomato sauce, and vegetable broth; stir well and let simmer for about 5 minutes.
  6. Transfer the filling mixture to the prepared baking dish, spreading it out evenly.
  7. Cover tightly with aluminum foil and bake for 45 minutes.
  8. After 45 minutes, remove foil and sprinkle shredded cheese on top; bake uncovered for another 10-15 minutes.
  9. Let cool for about 10 minutes, then garnish with fresh cilantro before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 54gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 600mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 800IUVitamin C: 70mgCalcium: 200mgIron: 3mg

Notes

For meal prep, this casserole can be stored in the fridge for up to 4 days or frozen for 3 months.

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