Vegetarian Stuffed Pepper Casserole Recipe
Introduction
This Vegetarian Stuffed Pepper Casserole is a vibrant, comforting dish that combines the flavors of bell peppers, black beans, and spices with a cheesy, bubbly topping. Perfect for a family dinner, it’s both hearty and healthy, making meatless meals exciting and satisfying.
Ingredients
- 4 large bell peppers (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
- 2 cups shredded cheese (a blend of Monterey Jack and sharp cheddar works well)
- ¼ cup fresh cilantro, chopped (optional garnish)
- Sour cream or Greek yogurt, for serving (optional)
- Avocado, sliced or diced (optional)
- Jalapeños, sliced, for a spicy kick (optional)
Instructions
- 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 and ease cleanup.
- Step 2: Heat the olive oil in a large skillet or Dutch oven 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 an additional minute until fragrant.
- 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.
- Step 4: Stir in the uncooked rice, black beans, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook and stir for about one minute to toast the rice and spices.
- Step 5: Pour in the diced tomatoes with their juice, tomato sauce, and vegetable broth. Stir well to combine, making sure the rice is submerged in the liquid. Bring to a gentle simmer.
- Step 6: Transfer the mixture to your prepared baking dish, spreading it evenly. If using an oven-safe skillet, bake directly in it.
- Step 7: Cover tightly with aluminum foil and bake for 45 minutes, until the rice is tender and has absorbed most of the liquid.
- Step 8: Remove the foil, sprinkle the shredded cheese evenly over the top, and bake uncovered for 10-15 minutes until the cheese is melted and bubbly. For a golden, crispy topping, broil for 1-2 minutes but watch carefully.
- Step 9: Let the casserole rest for at least 10 minutes before serving. Garnish with fresh cilantro and serve with sour cream, avocado, or jalapeños as desired.
Tips & Variations
- Substitute brown rice or quinoa for a nuttier flavor and added nutrition; adjust the cooking time and liquid quantities accordingly.
- For extra heat, add diced jalapeños to the filling or top the casserole with sliced jalapeños before baking.
- Use vegan cheese and plant-based sour cream to make this dish fully vegan without sacrificing creaminess.
- Leftover casserole can be portioned into individual containers for quick weeknight meals.
Storage
Store any leftovers covered in the refrigerator for up to 4 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave individual portions. Adding a splash of vegetable broth before reheating helps keep the rice moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of beans instead of black beans?
Yes, you can substitute black beans with pinto beans, kidney beans, or chickpeas based on your preference. Just make sure to drain and rinse canned beans before adding.
Is it possible to make this casserole gluten-free?
Absolutely. All the main ingredients are naturally gluten-free, but always check seasoning blends and canned goods to confirm they do not contain gluten additives.
Print
Vegetarian Stuffed Pepper Casserole Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Vegetarian Stuffed Pepper Casserole is a colorful, hearty dish featuring vibrant bell peppers, black beans, long-grain rice, and a blend of flavorful spices. Baked to perfection with a cheesy Monterey Jack and sharp cheddar topping, this casserole is a comforting and nutritious meal perfect for families or meal prep.
Ingredients
Scale
For the Casserole Base:
- 4 large multi-colored bell peppers (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 (see notes for brown rice or quinoa)
- 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 (a blend of Monterey Jack and sharp cheddar)
For Garnish (Optional):
- ¼ cup fresh cilantro, chopped
- Sour cream or Greek yogurt, for serving
- Avocado, sliced or diced
- Jalapeños, sliced 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 and ease cleanup.
- Sauté the Aromatics and Peppers: Heat 2 tablespoons olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chopped yellow onion and sauté for 4-5 minutes until soft and translucent. Add minced garlic and cook for another minute until fragrant. Stir in the chopped bell peppers and cook for 5-7 minutes, stirring occasionally, until slightly softened but still crisp.
- Combine the Filling Ingredients: Add the uncooked rice, rinsed black beans, chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper to the skillet. Stir well and cook for about one minute to toast the rice and spices, coating all ingredients evenly.
- Add Liquids and Simmer: Pour in the undrained diced tomatoes, tomato sauce, and vegetable broth. Stir thoroughly and bring the mixture to a gentle simmer, ensuring the rice is submerged in the liquid.
- Assemble the Casserole: Transfer the simmering mixture into the prepared baking dish. If using an oven-safe skillet, you can bake directly in the same pan. Spread the mixture into an even layer.
- Bake to Perfection: Cover the dish tightly with aluminum foil to trap steam and bake in the preheated oven for 45 minutes, until the rice is tender and most of the liquid is absorbed.
- Add the Cheese and Final Bake: Remove the foil and sprinkle shredded cheese evenly over the casserole. Return to the oven, uncovered, and bake for another 10-15 minutes until the cheese is melted, bubbly, and golden on the edges. For a crispier top, broil for 1-2 minutes, watching carefully to avoid burning.
- Rest and Garnish: Remove from the oven and let rest for at least 10 minutes to set the casserole and meld flavors. Garnish with fresh cilantro and serve hot with optional toppings like sour cream, avocado, and jalapeños.
Notes
- For a healthier twist, substitute white rice with brown rice or quinoa; note this may require adjusting cooking time and liquid amounts.
- Use a cast-iron skillet if you want to skip transferring to a baking dish for easier cleanup and enhanced flavor.
- Customize spice levels by adding more or less chili powder and jalapeños based on preference.
- Leftovers can be refrigerated for up to 4 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: vegetarian stuffed pepper casserole, bell pepper casserole, stuffed pepper recipe, vegetarian casserole, baked rice casserole
