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