Description
This Easy Stuffed Pepper Casserole brings all the vibrant flavors of traditional stuffed peppers into a cozy, one-dish bake. Packed with fresh vegetables, savory spices, wholesome brown rice, and plant-based protein, this casserole is a family-friendly, customizable, and comforting meal perfect for weeknight dinners or weekend gatherings.
Ingredients
Scale
Main Ingredients
- 2 cups diced bell peppers (bright and colorful)
- 1 cup cooked brown rice
- 1 cup plant-based ground meat
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup natural tomato sauce
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1/2 teaspoon red bell pepper flakes
- 1 cup plant-based cheese (plant-based), shredded
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Dice the bell peppers and onions finely. Mince the garlic cloves. Cook the brown rice according to the package instructions. Preheat your oven to 375°F (190°C) while preparing the other components.
- Sauté the Vegetables and Plant-Based Meat: Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant. Add the plant-based ground meat and cook until browned and crumbly to build a deep savory flavor.
- Combine the Mixture: Stir in the diced bell peppers, natural tomato sauce, vegetarian Worcestershire sauce (natural), and cooked brown rice into the skillet. Season with salt, pepper, and red bell pepper flakes. Cook together for a few minutes to allow the flavors to meld.
- Assemble the Casserole: Transfer the mixture evenly into a casserole dish. Sprinkle the plant-based cheese (plant-based) generously over the top to create a creamy, melty crust.
- Bake to Perfection: Place the casserole in the preheated oven and bake for 20 to 25 minutes, or until the cheese is bubbly and lightly golden. Remove from oven and garnish with chopped fresh parsley before serving.
Notes
- Use fresh diced bell peppers for optimal crunch and sweetness.
- Undercook the brown rice slightly before baking to prevent a mushy texture.
- Season in layers by tasting and adjusting seasoning during sautéing and again before baking.
- Distribute the plant-based cheese evenly to ensure a uniform melt and topping texture.
- Let the casserole rest for 5 minutes after baking for easier serving and better flavor melding.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: stuffed pepper casserole, plant-based casserole, vegan stuffed peppers, easy family dinner, gluten free casserole
