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Hearty Vegetarian Stuffed Pepper Casserole for Cozy Nights

A comforting and healthy casserole featuring hearty beans and colorful peppers, perfect for family dinners and meal prep.
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Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Casserole
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with cooking spray or other oils
  • 1 Yellow Onion Shallots or white onion can also be used
  • 3 cloves Garlic Fresh garlic is best, but garlic powder works
  • 2-3 Bell Peppers Any color works; zucchini can be added for extra veggies
  • 1 cup Uncooked Rice Consider brown rice for a healthier option
  • 1 can Rinsed Black Beans Substitute with pinto beans or chickpeas
For the Seasoning
  • 1 tablespoon Chili Powder Adjust with red pepper flakes for more spice
  • 1 teaspoon Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Oregano Italian seasoning can swap for oregano
  • Salt and Black Pepper Essential for seasoning; tweak to taste
For the Saucy Goodness
  • 1 can Diced Tomatoes (undrained) Fresh tomatoes are a great alternative
  • 1 cup Tomato Sauce Use tomato paste with added liquid as a swap
  • 1.5 cups Vegetable Broth Water can be an option for a lighter flavor
For the Topping
  • 1-2 cups Shredded Cheese Dairy-free cheese can be used for a vegan alternative

Equipment

  • 9x13 inch baking dish
  • Large skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish or a cast-iron skillet with olive oil and set aside.
  2. In a large skillet, heat olive oil over medium heat, add chopped onion and minced garlic, cooking until translucent, about 5-7 minutes.
  3. Incorporate chopped bell peppers and sauté for another 3-4 minutes.
  4. Stir in uncooked rice and rinsed black beans, mix thoroughly, and sprinkle in chili powder, cumin, smoked paprika, and oregano. Toast for about 1 minute.
  5. Pour in diced tomatoes, tomato sauce, and vegetable broth. Stir well, bring to a gentle simmer, and cook for about 5-7 minutes.
  6. Transfer the mixture into the prepared baking dish, spreading it out evenly.
  7. Cover with aluminum foil and bake for 45 minutes.
  8. After 45 minutes, remove the foil and sprinkle cheese over the top. Return to the oven for an additional 10-15 minutes.
  9. Once out of the oven, allow resting for about 10 minutes and garnish with fresh cilantro before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 15IUVitamin C: 90mgCalcium: 20mgIron: 15mg

Notes

This casserole is perfect for meal prep; it tastes great even as leftovers!

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