Stuffed Pepper Casserole
With meaty vegan ground beef, healthy brown rice, three varieties of bell peppers, and plenty of cheese, this stuffed pepper casserole is a satisfying, family-friendly dinner!
I love stuffed peppers for dinner, but some nights I’m just not up for all that stuffing. That’s when I opt for this stuffed pepper casserole, a one-dish dinner that has all the same ingredients of stuffed peppers, but in a single skillet!
This stuffed pepper casserole is a hearty comfort food dinner that cooks the bell peppers with the filling mixture for delicious results, making it an easy dinner option that comes together with minimal effort.
What makes this dish even better is that it’s so versatile! You can make your own unique version of stuffed pepper casserole with whatever ingredients you have on hand. I share some ideas later in this post!
Why You’ll Love This Stuffed Pepper Casserole Recipe
Here’s what makes this stuffed pepper casserole a winner.
- Vegan. Most stuffed pepper casseroles are made with ground beef, but this one is completely plant-based.
- Easy to make. This dish comes together with very little hands-on time, so it’s ideal for busy weeknights. Relax a bit while dinner simmers away on the stovetop!
- Versatile. You can customize this dish to fit your tastes or whatever ingredients you have on hand. Add some mushrooms, spinach, or other vegetables for extra flavour and nutrition.
- Comforting and delicious. This cozy casserole is packed with savoury flavour and perfect for those chilly nights when you’re craving something filling and satisfying.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Extra-virgin olive oil
- Vegan ground “beef” – Not a fan of store-bought meat substitutes? Use an equivalent amount of crumbled tempeh.
- Onion – Yellow or white are both fine.
- Italian seasoning
- Smoked paprika – I love adding a little smoked paprika to bring some smoky flavour to this dish.
- Ground cumin
- Black pepper
- Bell peppers – You’ll need red, green, and yellow. (Orange or purple can be substituted for the red and yellow if you’d like!)
- Diced tomatoes – You’ll need both the tomatoes and their juices.
- Tomato paste
- Brown rice – Don’t use instant or quick-cooking rice; you’ll need regular brown rice for this recipe.
- Vegan cheese – I use a combination of mozzarella and cheddar.
- Fresh parsley – For garnish and a bit of herbaceous flavour.
How to Make Stuffed Pepper Casserole
Ready for a satisfying comfort food dinner? Here’s what you’ll need to do!
Brown the beef and onion. Warm the oil in a large skillet or Dutch oven set over medium heat, then add the vegan ground beef and onion. Cook, stirring occasionally, until the beef is browned and the onion is softened.
Season. Add the garlic, Italian seasoning, smoked paprika, ground cumin, salt, and black pepper and cook for an additional 2 to 3 minutes, or until the garlic is fragrant.
Add the vegetables. Stir in the diced tomatoes and juices, tomato paste, and peppers.
Simmer. Stir in the brown rice and 2 cups of water, then bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 30 to 35 minutes, or until the rice is tender. Stir occasionally.
Finish. Add the vegan cheese to the top of the casserole and cover the skillet to melt it. Remove from the heat and garnish with parsley before serving.
Tips for Success
Follow these pointers for perfect stuffed pepper casserole:
- Cut the vegetables into even sizes. This will ensure that they all finish cooking at the same time so you don’t end up with larger pieces that are still crunchy!
- Choose a vegan cheese that melts well. Most vegan shreds are formulated for melting, but I especially like Violife shreds, which melt very smoothly.
- Stir often. You’ll need to stir the casserole a few times as it simmers to keep it from sticking to the bottom of the skillet. If the casserole starts to dry out before the rice is fully cooked, add a splash of water or vegetable broth.
This stuffed pepper casserole is delicious as-is, but there’s also a lot of room to make it your own! Here are some ideas to try:
- Stir baby spinach into the casserole at the end of the cooking time, just before adding the cheese. It will wilt right into the mixture, adding some extra nutrition.
- Add sliced mushrooms or diced zucchini with the onion and vegan ground beef.
- Skip the vegan cheese if you’re not a fan and simply stir some nutritional yeast into the casserole for cheesy flavour.
A dollop of vegan sour cream is the perfect finishing touch on your stuffed pepper casserole. You can pair it with a simple side salad to round out your dinner, or serve it alongside garlic bread or vegan naan.
How to Store Leftovers
Store leftover stuffed pepper casserole in an airtight container in the refrigerator for up to 4 days. Reheat leftovers in the microwave or oven until warmed through, or in a skillet over medium-low heat with a splash or water or broth, if needed.
Can I Freeze This Recipe?
Stuffed pepper casserole is freezer-friendly and can be frozen for up to 3 months in an airtight container or zip-top bag. Thaw it in the refrigerator and then reheat according to the instructions above.
More Satisfying Vegan Dinner Ideas
- Spaghetti Squash Lasagna Boats
- Baked Eggplant Parmesan
- Roasted Red Pepper Lentil Pasta
- Vegan Chicken Pot Pie Casserole
- Cauliflower Mac and Cheese
Enjoy friends! If you make this stuffed pepper casserole, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Stuffed Pepper Casserole
- 1 tablespoon extra virgin olive oil, 13 grams
- 1 pound vegan ground “beef”, 453 grams
- 1 large onion, 160 grams
- 4 cloves garlic, 28 grams
- 1 teaspoon Italian seasoning, 2 grams
- 2 teaspoons smoked paprika, 6 grams
- 1 teaspoon ground cumin, 2 grams
- 1 teaspoon salt, 5 grams
- 1 teaspoon black pepper, 2 grams
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow pepper
- 1 can diced tomatoes in their juices, 14.5 oz or 411 grams
- 3 tablespoons tomato paste, 60 grams
- 1 cup brown rice, uncooked (180 grams)
- 2 cups water, 480 grams
- 1/2 cup vegan mozzarella cheese, 50 grams
- 1/2 cup vegan cheddar cheese, 50 grams
- 1 tablespoon chopped fresh parsley, 5 grams for serving
- Heat the oil in a large skillet or Dutch oven over medium heat. Add the vegan ground “beef” and chopped onion to the skillet. Cook, stirring occasionally, until it starts to brown and crumble, and the onion becomes tender, approximately 5-7 minutes.
- Add minced garlic, Italian seasoning, smoked paprika, ground cumin, salt, and black pepper to the “beef”. Cook for an additional 2-3 minutes until the garlic is fragrant.
- Core and dice the red, green, and yellow bell peppers. Stir in the diced tomatoes (including their juices), tomato paste, and diced peppers. Mix well to combine all the ingredients.
- Add the uncooked brown rice to the skillet, followed by 2 cups of water. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 30-35 minutes, or until the rice is tender and cooked through. Stir occasionally to prevent sticking.
- Once the rice is cooked, sprinkle the grated vegan mozzarella and cheddar cheese on top of the mixture. Cover the skillet again with a lid to help the vegan cheese melt better.
- Remove from the stovetop, sprinkle with chopped parsley and serve.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.