Description
Easy Stuffed Pepper Casserole combines vibrant fresh bell peppers, cooked rice, chopped tomatoes, and aromatic onion and garlic, all baked together and topped with melty plant-based cheese. This comforting, quick, and nutritious one-pan meal is perfect for busy weeknights and suits those seeking a wholesome, colorful, and family-friendly dinner.
Ingredients
Scale
Vegetables
- 3 bell peppers (red, yellow, and green), diced
- 1 cup chopped tomatoes (fresh or canned)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Base
- 2 cups cooked rice (preferably day-old or cooled)
Flavorings & Seasonings
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 tablespoon olive oil
- 1 teaspoon natural gelling agent
Cheese
- 1 cup shredded plant-based cheese
Instructions
- Prepare the Vegetables: Wash and dice the bell peppers into bite-sized pieces. Chop the onion and garlic finely to create a colorful and aromatic base.
- Sauté Aromatics and Peppers: Heat the olive oil in a large skillet over medium heat. Add the chopped onions and garlic, cooking until translucent. Add the diced bell peppers and sauté for a few minutes until they soften slightly.
- Combine Ingredients: In a large bowl, mix together the cooked rice, chopped tomatoes, vegetarian Worcestershire sauce (natural), sautéed vegetables, black pepper, paprika, fresh parsley, and natural gelling agent. Stir well until all ingredients are fully combined and the gelling agent is evenly distributed.
- Assemble the Casserole: Transfer the mixture into a greased baking dish. Sprinkle the top generously with shredded plant-based cheese for a melty, creamy finish.
- Bake to Perfection: Bake the casserole at 375°F (190°C) for 25 to 30 minutes, or until the cheese is bubbly and golden brown. Allow the casserole to rest for 5 to 10 minutes before serving to let the flavors settle.
Notes
- Use day-old or cooled cooked rice for the best texture to avoid mushiness.
- Do not skip the natural gelling agent to help hold the casserole together.
- Cut bell peppers uniformly to ensure even cooking.
- Allow the casserole to rest after baking for easier slicing and richer flavors.
- Try different plant-based cheese varieties to find your favorite melt and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: stuffed pepper casserole, plant-based casserole, vegan casserole, easy dinner, quick meal, gluten free, weeknight dinner
