Stuffed Pepper Casserole is made with bell peppers, rice, vegan ground beef, amazing seasonings and baked to cheesy perfection. It is an amazing comfort meal with all the flavors you love and know from stuffed peppers, but with no effort or work involved.
Reasons to love this Stuffed Pepper Casserole
In no time with little up to no effort you have an amazing meal that the whole family will love.
Making Stuffed Pepper Casserole is a really cheap recipe that can be doubled or tripled to feed a larger crowd.
Chop some bell peppers and onions and that’s my friends is how complicated it gets.
Flavors and texture are spot on, because I use tomato sauce and paste.
There is one ingredient that makes everything fantastic, yet you wouldn’t expect it: poultry seasoning
What you need for Stuffed Pepper Recipe
Rice: here is my pro tip. Use minute rice so you have your rice in no time. Always check the instructions from the manufactures package. I do have some leftover rice in my fridge and use it. You can use white, brown or basmati rice. Everything will be great and delicious.
Bell peppers: I use a red and green bell pepper and I find it provides great texture. Use whatever you have on hand, double on the red bell peppers or simply use a red and yellow.
Olive oil: I use 1 Tbs to cook my peppers along with garlic and onions for great flavor. For a meaty texture of course vegan ground beef.
Tomato paste and sauce: I combine both, because I want to have really bold and intense flavors. Together they make a great base like you know from my Spaghetti Sauce.
Seasonings: poultry seasoning that is a wonderful seasoning that compliments the other flavors so well. Smoked paprika, cumin, oregano add lots and lots of flavors. For a little bit of heat a bit crushed pepper so good.
Vegan Cheese: Use your favorite cheese that you know and love. Just make sure it is shredded or shred it yourself from a block. Any flavor or style will go great.
Cilantro and parsley: I chop up some parsley and cilantro and sprinkle them just after baking over the Stuffed Pepper Casserole.
How to make Stuffed Pepper Casserole
Preheat oven to 410F and set a 8×11 inch casserole dish aside.
In a pan heat 1 Tbs olive oil. Add bell peppers, garlic, onions, and vegan ground beef. Season with poultry seasoning, smoked paprika, oregano, cumin and a pinch of salt and pepper.
Cook everything for around 3 minutes. Then, mix in tomato paste, sauce and cooked rice.
Mix well and leave it on the stove for one minute more.
Now, transfer everything from your pan to the casserole dish and sprinkle 1/2 cup cheese over it.
Bake the Stuffed Pepper Casserole for 15 minutes and finally sprinkle with parsley and cilantro. Serve and enjoy.
Tips and tricks
Leftovers are great for around 4 days.
To freeze Stuffed Pepper Casserole, let it cool completely and do not sprinkle with cilantro and parsley. Do this just before serving to prevent you will have a mushy texture.
You can make the rice 2 days in advance to save up some time.
Other casserole recipes to try
- Hamburger Casserole
- Dorito Casserole
- Cowboy Casserole
- Cabbage Roll Casserole
- Taco Casserole
- Zucchini Casserole
- Hashbrown Casserole
- 2 cups rice, cooked
- 1 Tbs olive oil
- 3 oz tomato paste
- 12 oz vegan ground beef
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup onions, diced
- 3 cloves garlic, minced
- 24 oz tomato sauce
- 1/2 tsp crushed pepper
- 1 tsp poultry seasoning
- 1/4 tsp cumin
- 1/2 tsp oregano
- 1 tsp smoked paprika
- 2 Tbs cilantro
- 2 Tbs parsley
- 1/2 cup vegan cheese
- salt, pepper to taste
- Preheat your oven to 410F and get a 8x11 inch casserole dish aside.
- Get a large pan and heat up 1 Tbs olive oil. When hot, add bell peppers, garlic, onions, vegan ground beef. Season with poultry seasoning, smoked paprika, oregano, cumin and a pinch of salt and pepper.
- Let everything cook for 3 minutes, then add further tomato paste, sauce and cooked rice. Cook for 1 minute more.
- Transfer from your pan to the casserole and sprinkle 1/2 cup cheese over it.
- Bake for 15 minutes, finally garnish with parsley and cilantro.
- For freezing, let cool completely and do not sprinkle with cilantro and parsley. Sprinkle just before serving.
- You can make the rice 2 days in advance to save up some time.
- To make ahead: prepare the night before and bake whenever you want.
- Prepare a bigger batch to feed a larger crowd.
Nutrition Information:Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 250Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 765mgCarbohydrates: 31gFiber: 3gSugar: 2gProtein: 18g