Unstuffed Pepper Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6
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Calories
252 kcal
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Course
Main Course
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Cuisine
American
Unstuffed Pepper Casserole
Description
Unstuffed Pepper Casserole uses red and green bell peppers, onions, and mushrooms roasted first to develop flavor and texture. The vegetables are combined with soaked white rice, a tomato puree base, vegetarian grounds or cooked legumes, and vegan parmesan cheese. The mixture is seasoned with Italian herbs and red pepper flakes and cooked covered in the oven to allow the rice to absorb the savory tomato broth and meld with the vegetables. A topping of vegan breadcrumbs and mozzarella, drizzled with olive oil and sprinkled with red pepper flakes, is baked on at the end to provide a golden, crispy crust.
The casserole offers a rich, satisfying texture that echoes the classic stuffed pepper filling but is easier and faster to prepare. It fits well as a hearty main dish for a vegetarian meal. The recipe includes options for gluten-free and soy-free adaptations by adjusting breadcrumbs, Worcestershire sauce, and vegetarian ground choices.
Storage instructions suggest refrigerating in a closed container for up to 3 days and freezing for longer preservation. Reheating can be done in the microwave or by baking to restore the crisp topping. Using precooked brown rice is an option by adjusting added liquid and baking time, allowing more flexibility.
Ingredients
For the Bell Peppers
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 cup onion chopped into 1/2” or larger pieces, chopped
- 3 cloves garlic minced
- 2 bell pepper chopped into 1” pieces. Use 1 red and 1 green, if possible
- 2 ounces cremini mushrooms or use button mushrooms, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Rest of the Casserole
- 2 teaspoon italian herbs
- 2 teaspoons Worcestershire sauce or use tamari, vegan
- 1/2 teaspoon salt
- 4 ounces tomato puree canned
- 1/2 cup tomato chopped
- 1 1/2 cups water or veggie stock. Not necessarily boiling, but it should be hot, hot
- 3/4 cup white rice washed, soaked for 5 minutes, and then drained ( I use Indian basmati)
- 3/4 cup vegetarian grounds or use 3/4 cup of cooked lentils, chickpeas, or other beans
- 1/4 cup vegan parmesan cheese
- red pepper flakes options: 1/2 teaspoon pepper flakes, 2 tbsp chopped sundried tomatoes, chopped fresh basil or oregano
- sundried tomato
- basil
- oregano
For Topping
- 3/4 cup vegan breadcrumbs
- 1/2 cup vegan mozzarella or a mix of vegan mozzarella and vegan parmesan
- salt generous pinches
- red pepper flakes generous pinches
- 1 teaspoon olive oil
Instructions
Make the peppers.
- Preheat the oven to 415° F (213° C).
- Chop the veggies, if you haven't already, then add the oil to an 8 1/2” x 10 1/2” or similar-sized baking dish.
- Add the onion, garlic, bell peppers, mushrooms. Sprinkle the salt, and pepper and toss well to coat. Bake for 15 -20 minutes, so that some of the peppers can start to sear.
Meanwhile prepare the rest of the casserole.
- Wash the rice and soak for 5 minutes, if you haven't already, then remove the baking dish from the oven, mix in the Italian herbs, Worcestershire sauce, salt, tomato puree, and tomato.
- Mix in the hot water or stock, then mix in the rice, the veggie grounds, and vegan parmesan. Even out the top, then cover the dish with parchment paper, and bake for another 20 to 25 minutes. Check at the 20-minute mark. If the rice is done, then remove it from the oven. The rice should be just al dente, because we're going to put it back into the oven with the topping, and you don't want the rice to overcook.
Make the topping while the casserole bakes.
- In a bowl, mix the breadcrumbs, vegan mozzarella, salt, and pepper flakes, and sprinkle this all over the casserole. Drizzle the olive oil all over the top, and then bake for 2 to 3 three more minutes.
- Broil for a minute to brown(optional) and then remove the casserole dish from the oven. Garnish with some fresh herbs and serve with toasted sourdough or top it with salsa or hot sauce. You can also add unstuffed peppers to tacos, burrito or wraps or serve it however else you like.
Notes
- To make gluten-free, use gluten-free breadcrumbs and soy-free Worcestershire sauce or tamari for soy-free or nut-free versions.
- Store leftovers in a closed container in the refrigerator for up to 3 days or freeze for longer storage; reheat in the microwave or oven.
- If using brown rice, add only 1/4 cup water or stock and top with the breadcrumb mixture before baking briefly to finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 41g | 14% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 687mg | 29% |
| Potassium | 366mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1451IU | 29% |
| Vitamin C | 57mg | 63% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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