Vegetarian Stuffed Pepper Casserole Recipe

You don’t need a culinary degree to cook like a superstar—just this casserole and a spoon.

It gives you all the flavors of classic stuffed peppers without the tedious pepper surgery. One pan, big yield, zero stress.

It’s saucy, cheesy, packed with fiber and protein, and—shocker—actually tastes amazing the next day.

If you’re feeding picky eaters or hungry friends, this is your low-effort, high-reward move.

The Magic in This Recipe

This casserole flips the stuffed pepper script: same vibes, less work. Instead of wrestling with whole peppers, we chop them up, layer with rice, tomatoes, and beans, then bake with a melty cheese cap.

The result? Fork-tender peppers, savory spices, and a hearty, satisfying base that doesn’t need meat to feel complete. It’s a weeknight hero that scales like a champ and reheats like it was born for meal prep.

Servings, Prep time, Cooking time, Calories

• Servings: 6 generous portions
• Prep Time: 15 minutes
• Cooking Time: 40–45 minutes
• Calories: ~380 per serving (estimate; see Nutrition Stats)

Your Pantry Guide

• Olive oil: 2 tablespoons
• Yellow onion: 1 medium, diced
• Bell peppers: 4 large (mixed colors), chopped into 3/4-inch pieces
• Garlic: 4 cloves, minced
• Uncooked rice: 1 cup (long-grain white or jasmine; see notes for brown rice)
• Vegetable broth: 2 1/4 cups
• Crushed tomatoes: 1 can (28 oz)
• Tomato paste: 1 tablespoon
• Black beans: 1 can (15 oz), drained and rinsed
• Corn kernels: 1 cup (frozen or canned, drained)
• Soy sauce or tamari: 1 tablespoon (umami boost)
• Smoked paprika: 2 teaspoons
• Ground cumin: 1 1/2 teaspoons
• Dried oregano: 1 teaspoon
• Crushed red pepper flakes: 1/4–1/2 teaspoon (optional)
• Salt and black pepper: to taste
• Shredded cheese: 1 1/2 cups (mozzarella, Monterey Jack, or a cheddar blend)
• Fresh parsley or cilantro: 1/4 cup, chopped, for garnish
• Lemon or lime: 1, for finishing squeeze (optional but clutch)

Step-by-Step Instructions

1. Preheat and prep: Heat the oven to 375°F (190°C).
   

   Grease a 9×13-inch baking dish or use a large oven-safe skillet.

2. Sauté the aromatics: Warm olive oil over medium heat. Add onion and a pinch of salt; cook 3–4 minutes until translucent. Stir in garlic for 30 seconds until fragrant.
3. Cook the peppers: Add chopped bell peppers.
   

   Sauté 5–7 minutes until they start to soften but still have a little bite. This prevents mushy casserole syndrome.

4. Season like you mean it: Stir in smoked paprika, cumin, oregano, red pepper flakes, and a few grinds of black pepper. Let spices toast for 30 seconds.
5. Build the base: Add rice, crushed tomatoes, tomato paste, soy sauce, broth, beans, and corn.
   

   Stir well, scraping up any fond from the pan. Taste the liquid—add salt as needed; it should be slightly salty to season the rice.

6. Bake covered: Transfer to your baking dish if needed. Cover tightly with foil and bake 25–30 minutes until rice is just tender and most liquid is absorbed.
7. Cheese time: Remove foil, fluff gently, and smooth the top.
   

   Sprinkle cheese evenly. Bake uncovered 8–10 minutes until melted and bubbly with light golden spots.

8. Finish and rest: Let it rest 5–10 minutes to set. Squeeze a bit of lemon or lime over the top, then garnish with parsley or cilantro.
9. Serve: Scoop into bowls.
   

   Optional toppers: a dollop of Greek yogurt or sour cream, avocado slices, or hot sauce. FYI, chips on the side are a power move.

Storage Made Simple

• Fridge: Cool completely, then store in airtight containers for up to 4 days.
• Freezer: Portion into freezer-safe containers; freeze up to 3 months. Thaw overnight in the fridge.
• Reheat: Microwave with a splash of water or broth, or bake covered at 325°F (165°C) until hot.
  

  Add fresh cheese if you’re feeling extra.

Why It’s Worth Making

• All the flavor, none of the fuss: No hollowing peppers. Just chop, mix, bake.
• Balanced and filling: Protein from beans, fiber from veggies and rice, and enough carbs to keep you satisfied.
• Budget-friendly: Shelf-stable staples plus produce sales = wallet wins.
• Meal-prep gold: Tastes just as good (sometimes better) on day two. Wild, right?
• Customizable: Spice it up, swap the cheese, make it vegan—easy.

Nutrition Stats

Per serving (approx., 1/6 of recipe): 380 calories; 14g protein; 9g fat; 60g carbs; 8g fiber; 9g sugar; 880mg sodium.

These numbers vary based on cheese type, broth sodium, and rice brand.

• Macros balance: Solid protein-to-carb ratio for vegetarians without relying on fake meats.
• Micros to note: Vitamin C from peppers, potassium from tomatoes and beans, iron from beans, calcium from cheese.
• Lighter option: Use part-skim cheese and reduce cheese to 1 cup. Swap 1/2 cup rice for riced cauliflower to cut carbs.

Common Blunders

• Rice not cooking through: Usually means not enough liquid or too short a bake. Ensure a tight foil seal and confirm there’s enough broth.
• Mushy peppers: Over-sautéing at the start.
  

  Aim for softened edges, not limp.

• Bland results: Under-seasoned liquid equals under-seasoned casserole. Taste before baking.
• Watery top: Didn’t rest after baking. Resting helps the rice finish absorbing and the casserole set.

Creative Twists

• Southwest flair: Add 1 teaspoon chili powder, 1/2 teaspoon coriander, and top with pickled jalapeños.
• Mediterranean mood: Swap black beans for chickpeas, add 1/2 cup olives, 1 teaspoon dried thyme, and finish with crumbled feta instead of melty cheese.
• Protein-plus: Stir in 1 cup cooked lentils or crumbled tempeh for extra chew and protein.
• Vegan version: Skip cheese or use vegan shreds; add 2 tablespoons nutritional yeast to the mix for savory depth.
• Brown rice route: Use 1 cup par-cooked brown rice or cook the brown rice separately and fold in before the cheese step.
• Low-sodium smart: Use no-salt tomatoes and low-sodium broth; season with lemon and herbs for brightness.

FAQ

Can I use pre-cooked rice?

Yes.

Use 3 cups cooked rice. Reduce broth to 1/2 cup, mix everything on the stovetop until saucy, then bake 15–20 minutes with cheese on top.

How do I keep the rice from getting soggy?

Measure liquids accurately, keep the foil tight, and rest the casserole after baking. If using juicy add-ins (like extra tomatoes), reduce broth slightly.

Is this spicy?

Only if you want it to be.

The base is mild; red pepper flakes add gentle heat. For more kick, add diced jalapeño with the onions or a splash of hot sauce at the end.

What’s the best cheese for melting?

Mozzarella or Monterey Jack melt smoothly. For more flavor, mix in sharp cheddar or pepper jack.

Pro tip: freshly shredded melts better than pre-bagged.

Can I make it on the stovetop?

Yes. Use a large lidded skillet. Simmer covered on low 20–25 minutes until rice is tender, then top with cheese and cover 2–3 minutes to melt.

How can I add greens?

Stir in 2 cups chopped spinach or kale in the last 5 minutes of baking.

It wilts into the mix without watering it down.

My Take

This casserole is the “set it and forget it” version of stuffed peppers—the lazier, tastier cousin. It balances cozy comfort with real nutrition, and it’s flexible enough to meet you where your pantry’s at.

IMO, the soy sauce and smoked paprika are the secret handshake that makes it pop.

Make it once, and it’ll quietly sneak into your weekly rotation—no arm-twisting required.