Vegetarian Stuffed Pepper Casserole Recipe
Introduction
This Vegetarian Stuffed Pepper Casserole combines fresh bell peppers, hearty beans, and quinoa in a flavorful, comforting bake. It’s a simple one-dish meal perfect for weeknight dinners or meal prep. With melted cheese on top and vibrant spices throughout, it’s a satisfying vegetarian favorite.
Ingredients
- 2 medium bell peppers (red and orange or any variety)
- 1 small sweet yellow onion
- 1 jalapeño
- 1-2 teaspoons canola oil
- 1 cup uncooked quinoa (rinsed well)
- 15 ounce can black beans (drained and rinsed)
- 15 ounce can brown lentils (drained and rinsed)
- 14.5 ounce can petite diced tomatoes (with juices)
- 1 1/4 cup vegetable broth
- 8 ounces (1 cup) salsa of choice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1 1/2 cups Mexican blend cheese
- Cilantro and salsa, for serving
Instructions
- Step 1: Preheat the oven to 375°F. Chop the bell peppers into 1-inch pieces, finely dice the onion, and mince the jalapeño.
- Step 2: Heat a large skillet over medium-high heat and drizzle with canola oil. Add the chopped peppers and onion and cook for 4–6 minutes until the onion softens and the peppers start to brown. Note that the peppers will not soften much more in the casserole.
- Step 3: In a 9×13-inch baking dish, combine the cooked peppers and onions, rinsed quinoa, drained black beans and lentils, diced tomatoes with their juices, vegetable broth, salsa, chili powder, cumin, smoked paprika, garlic powder, onion powder, and salt. Stir everything well to mix.
- Step 4: Cover the baking dish tightly with a lid, foil, or an inverted baking sheet. Bake at 375°F for 30 minutes. Remove from oven and stir; the quinoa should be mostly cooked and the mixture slightly liquidy. If quinoa isn’t fully cooked, cover again and bake for another 5–10 minutes.
- Step 5: Stir 1/2 cup of the cheese into the casserole and sprinkle the remaining cheese evenly on top. Return the dish to the oven uncovered and bake for 10–15 minutes until the cheese is melted and bubbling.
- Step 6: Let the casserole rest for 5 minutes before serving. Garnish with fresh cilantro and extra salsa as desired. Enjoy!
Tips & Variations
- For a vegan version, substitute the cheese with your favorite plant-based cheese or nutritional yeast.
- Customize the heat by adjusting the amount of jalapeño or swapping it for a milder pepper.
- Use quinoa blends or add extra vegetables like corn or zucchini to increase variety and nutrition.
- If you prefer a spicier casserole, add some chipotle powder or hot sauce to the mixture.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through. You can also freeze the casserole for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other grains instead of quinoa?
Yes, you can substitute quinoa with brown rice, couscous, or bulgur. Keep in mind that cooking times and liquid amounts may vary.
Do I have to rinse canned beans and lentils?
Rinsing canned beans and lentils helps reduce excess sodium and improve texture, so it is recommended for a fresher taste.
Print
Vegetarian Stuffed Pepper Casserole Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Vegetarian Stuffed Pepper Casserole combines vibrant bell peppers, hearty quinoa, black beans, lentils, and a flavorful blend of spices baked together with melted Mexican cheese. It’s a comforting, protein-packed, and colorful casserole perfect for an easy weeknight dinner or meal prep.
Ingredients
Scale
Vegetables and Aromatics
- 2 medium bell peppers (red and orange recommended), chopped into 1-inch pieces
- 1 small sweet yellow onion, finely diced
- 1 jalapeño, minced
Dry Goods & Legumes
- 1 cup uncooked quinoa, rinsed well
- 15 ounce can black beans, drained and rinsed
- 15 ounce can brown lentils, drained and rinsed
- 14.5 ounce can petite diced tomatoes, with juices
Liquids & Oils
- 1–2 teaspoons canola oil
- 1 1/4 cup vegetable broth
- 8 ounces (1 cup) salsa of choice
Spices & Seasonings
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
Dairy
- 1 1/2 cups Mexican blend cheese, divided
For Garnish
- Fresh cilantro
- Additional salsa
Instructions
- Preheat and Prep: Preheat the oven to 375°F. Chop the bell peppers into 1-inch pieces, finely dice the onion, and mince the jalapeño to prepare the vegetables for cooking.
- Sauté Vegetables: Heat a large skillet (preferably cast iron) over medium-high heat and drizzle with 1-2 teaspoons of canola oil. Once hot, add the bell peppers and onion. Cook for 4-6 minutes until the onion softens and the bell peppers begin to brown. The peppers will not soften very much further in the baked casserole.
- Combine Ingredients: In a 9×13-inch baking dish, combine the sautéed peppers and onions with the rinsed quinoa, drained black beans and lentils, petite diced tomatoes with juices, vegetable broth, salsa, chili powder, cumin, smoked paprika, garlic powder, onion powder, and kosher salt. Stir thoroughly to mix all components evenly.
- Bake Covered: Cover the baking dish tightly with a lid, foil, or an inverted baking sheet and bake at 375°F for 30 minutes. After baking, remove from the oven and stir. The quinoa should be mostly cooked, and the casserole may still have some liquid. If quinoa isn’t fully cooked, cover and bake for another 5-10 minutes.
- Add Cheese and Finish Baking: Stir 1/2 cup of the Mexican blend cheese into the casserole, then sprinkle the remaining 1 cup of cheese evenly on top. Return the dish to the oven uncovered and bake for an additional 10-15 minutes until the casserole is bubbling and the cheese is melted and slightly golden.
- Rest and Serve: Let the casserole rest for 5 minutes before serving. Garnish with fresh cilantro and additional salsa as desired. Enjoy warm for a hearty, flavorful meal.
Notes
- Feel free to use any salsa you prefer for different flavor profiles; mild, medium, or spicy all work well.
- Kosher salt amount can be adjusted to taste, especially if using salted broth or salsa.
- If you prefer vegan, omit the cheese or replace with a plant-based cheese alternative.
- This casserole can be prepared in advance and reheated; it stores well in the refrigerator for up to 3 days.
- For a nuttier flavor, toast the quinoa briefly before adding to the baking dish (optional).
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Keywords: vegetarian stuffed pepper casserole, quinoa casserole, Mexican casserole, black bean casserole, baked quinoa recipe, healthy vegetarian dinner, easy weeknight casserole
