Effortless Vegan Stuffed Pepper Casserole: Your New Go-To One-Skillet Meal
Imagine all the delightful flavors of classic stuffed bell peppers but transformed into an incredibly easy, family-friendly casserole that comes together in a single skillet. This vegan stuffed pepper casserole brings together savory plant-based ground “beef,” wholesome brown rice, a trio of vibrant bell peppers, and plenty of gooey vegan cheese for a truly satisfying and comforting dinner.
While I adore the traditional stuffed peppers, some evenings call for a less fuss, less mess approach. That’s precisely when this deconstructed stuffed pepper casserole shines! It delivers all the same beloved ingredients and robust flavors you expect from classic stuffed peppers, but conveniently cooked in one large pan. No tedious stuffing required, just pure, wholesome goodness simmered to perfection.
This hearty comfort food dinner allows the bell peppers to cook directly with the flavorful filling mixture, ensuring every bite is infused with deliciousness. It’s an ideal easy dinner option that requires minimal hands-on effort, making it perfect for busy weeknights or when you simply crave a cozy meal without extensive prep.
What truly elevates this dish is its remarkable versatility. You have the freedom to craft your own unique version of this vegan stuffed pepper casserole using ingredients you already have on hand. I’ll share a variety of ideas later in this post to inspire your culinary creativity!
Why You’ll Adore This Vegan Stuffed Pepper Casserole Recipe
This vegan stuffed pepper casserole isn’t just a meal; it’s a culinary triumph for several compelling reasons:
- Completely Vegan. Unlike most traditional stuffed pepper casseroles that rely on ground beef, this recipe is entirely plant-based. It offers a rich, meaty texture from vegan ground “beef” that satisfies even the most dedicated omnivores, proving that healthy, compassionate eating can also be incredibly delicious and hearty. It’s an excellent way to enjoy a classic comfort food while adhering to a plant-forward lifestyle.
- Effortlessly Easy to Make. This dish is a lifesaver for those hectic weeknights. With minimal hands-on preparation time, you can relax and let your dinner simmer gently on the stovetop, filling your kitchen with enticing aromas. It truly comes together quickly, allowing you to enjoy a nourishing, home-cooked meal without the usual culinary stress.
- Incredibly Versatile. Customization is key with this recipe! It’s wonderfully adaptable to your personal tastes or whatever seasonal vegetables and ingredients you happen to have stocked in your pantry and fridge. Feel free to incorporate extra mushrooms, wilted spinach, zucchini, or even different types of beans to enhance the flavor profile and nutritional value. The possibilities are truly endless, making each batch a unique experience.
- Ultimate Comfort Food. There’s something undeniably cozy about a warm, cheesy casserole, and this recipe delivers on all fronts. It’s packed with savory flavors, hearty textures, and a satisfying warmth that makes it perfect for chilly evenings. This dish is designed to fill you up and leave you feeling content and nourished, embodying the very essence of comfort food.
Essential Ingredients for Your Vegan Stuffed Pepper Casserole
To create this delightful, plant-based stuffed pepper casserole, you’ll need a selection of fresh and pantry-staple ingredients. Each plays a crucial role in building the robust flavor and satisfying texture of this one-skillet wonder. You can find the exact quantities and detailed recipe instructions in the comprehensive recipe card located further down this page.
- Extra-virgin olive oil: This forms the aromatic base for sautéing your ingredients. A good quality olive oil can add a subtle richness.
- Vegan ground “beef”: The star of our plant-based filling! Brands like Beyond Meat, Impossible Foods, or Gardein work wonderfully to mimic the texture and richness of traditional ground beef. If you prefer a whole-food alternative, crumbled tempeh or even a hearty mix of finely chopped mushrooms and walnuts can be excellent substitutes, offering a unique, earthy flavor.
- Onion: Essential for building a flavorful foundation. Both yellow or white onions will work perfectly, adding a sweet and pungent depth once softened.
- Garlic: A culinary must-have, providing an irresistible aromatic punch that complements the savory “beef” and sweet peppers. Freshly minced garlic is always best for maximum flavor.
- Italian seasoning: A classic blend of herbs like oregano, basil, thyme, and rosemary that instantly brings a familiar, comforting Italian-American profile to the dish.
- Smoked paprika: This is my secret weapon for adding a wonderfully smoky depth and a beautiful reddish hue without needing actual meat. It really enhances the casserole’s savory character.
- Ground cumin: Offers an earthy, warm spice note that beautifully rounds out the flavor profile and pairs well with the bell peppers and tomatoes.
- Salt: Crucial for seasoning and enhancing all the other flavors. Adjust to your personal preference.
- Black pepper: Adds a touch of sharp warmth and complexity. Freshly ground black pepper is always recommended.
- Bell peppers : We’re using a colorful medley of red, green, and yellow bell peppers. The different colors not only make the dish visually appealing but also offer varying levels of sweetness and mild bitterness, adding complexity. Feel free to substitute with orange or purple bell peppers if you desire!
- Diced tomatoes: You’ll need a can of diced tomatoes, including their flavorful juices. These provide a tangy, robust tomato base for the casserole, giving it that classic “stuffed pepper” sauce.
- Tomato paste: A concentrated form of tomato, adding an intense umami depth and richness to the sauce, making it incredibly hearty.
- Brown rice: The wholesome grain that absorbs all the delicious flavors and adds substance. It’s important to use regular uncooked brown rice, not instant or quick-cooking varieties, as their cooking times and liquid absorption differ significantly. Brown rice lends a lovely nutty flavor and chewy texture.
- Water: The liquid needed to cook the brown rice and create the savory sauce. Vegetable broth can be used for even more depth of flavor.
- Vegan cheese: To achieve that irresistible, melted cheesy topping! I typically use a combination of vegan mozzarella and cheddar shreds for a balanced flavor and excellent meltability. Brands like Violife or Daiya often perform well.
- Fresh parsley: A bright, herbaceous garnish that adds a pop of color and a fresh, clean finish, cutting through the richness of the casserole.
How to Craft Your One-Skillet Stuffed Pepper Casserole
Get ready to create a deeply satisfying and comforting vegan dinner with ease! This streamlined process ensures maximum flavor with minimal effort. Here’s a simple step-by-step guide to bringing this delicious casserole to life:
1. Brown the “Beef” and Onion: In a large skillet or Dutch oven, warm the olive oil over medium heat. Add the vegan ground “beef” and chopped onion. Cook, stirring occasionally, for about 5-7 minutes until the “beef” is nicely browned and crumbled, and the onion has softened to a translucent finish. This step builds the foundational savory flavors of your casserole.
2. Season the Mixture: Now, it’s time to infuse the mixture with aromatic spices. Stir in the minced garlic, Italian seasoning, smoked paprika, ground cumin, salt, and black pepper. Continue cooking for an additional 2 to 3 minutes, or until the garlic becomes wonderfully fragrant and the spices have bloomed, releasing their full flavor.
3. Add the Vegetables and Tomato Base: Core and dice your red, green, and yellow bell peppers. Stir these vibrant peppers into the skillet along with the canned diced tomatoes (making sure to include all their juices) and the rich tomato paste. Mix everything thoroughly to combine, ensuring the “beef” and vegetables are coated in the developing sauce.
4. Simmer with Rice: Introduce the uncooked brown rice to the skillet, then pour in 2 cups of water (or vegetable broth for extra flavor). Give everything a good stir to ensure the rice is evenly distributed and submerged in the liquid. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet tightly with a lid and allow it to simmer for approximately 30 to 35 minutes, or until the brown rice is tender and has absorbed most of the liquid. Remember to stir occasionally during this period to prevent any sticking to the bottom of the pan and ensure even cooking.
5. Finish with Cheese and Garnish: Once the rice is perfectly cooked and tender, generously sprinkle the vegan mozzarella and cheddar cheese shreds evenly over the top of the casserole. Cover the skillet once more with the lid for a few minutes. The residual heat will work its magic, melting the vegan cheese into a wonderfully gooey, irresistible layer. Remove the skillet from the heat, garnish generously with fresh chopped parsley for a burst of color and herbaceous flavor, and serve your sensational vegan stuffed pepper casserole hot!
Expert Tips for a Flawless Stuffed Pepper Casserole
Achieving a perfect vegan stuffed pepper casserole is simple when you keep a few key pointers in mind. Follow these expert tips to ensure your dish is consistently delicious and perfectly cooked:
- Cut Vegetables into Even Sizes: Consistency is key! When dicing your bell peppers and onion, strive for pieces that are roughly the same size. This ensures that all the vegetables cook evenly and finish at the same time, preventing some pieces from being crunchy while others are perfectly tender. Uniformity also contributes to a more appealing texture in every bite.
- Choose a High-Quality Vegan Cheese That Melts Well: The type of vegan cheese you use can significantly impact the final texture and enjoyment of your casserole. Many vegan cheese shreds are specifically formulated for melting, but some perform better than others. Brands like Violife, Daiya, or Miyoko’s Kitchen often melt very smoothly and offer a great cheesy flavor. Read reviews or experiment with different brands to find your favorite for this recipe.
- Stir Often and Adjust Liquid as Needed: As the casserole simmers, it’s important to stir it a few times. This helps prevent the rice and other ingredients from sticking to the bottom of the skillet, ensuring even cooking and preventing scorching. Brown rice can be quite absorbent, so keep an eye on the liquid level. If the casserole starts to look dry before the rice is fully cooked, don’t hesitate to add a splash more water or vegetable broth, about ¼ to ½ cup at a time, until the rice reaches ideal tenderness.
- Use the Right Skillet Size: A large skillet or Dutch oven with high sides (at least 10-12 inches in diameter and 3-4 inches deep) is crucial. This provides enough surface area for sautéing and enough volume for simmering without overcrowding the ingredients, which can lead to steaming instead of proper cooking. A well-fitting lid is also essential for trapping steam and ensuring the rice cooks thoroughly.
Creative Variations to Customize Your Casserole
This vegan stuffed pepper casserole is wonderfully delicious in its original form, but it also offers immense flexibility for customization. Don’t be afraid to experiment and make it uniquely yours! Here are some exciting ideas to try:
- Boost Your Greens: For an extra dose of nutrients and a lovely burst of color, stir a few handfuls of fresh baby spinach into the casserole towards the very end of the cooking time, just before adding the cheese. The residual heat will quickly wilt the spinach right into the mixture. Kale or Swiss chard, finely chopped, would also work well if added a bit earlier to soften.
- Add More Veggies: Expand the vegetable medley by including sliced mushrooms or diced zucchini. Add these along with the onion and vegan ground “beef” so they have time to soften and release their flavors into the dish. Other great additions could be diced carrots, corn, or green beans for added texture and nutrition.
- Cheesy, No Cheese Option: If you’re not a fan of store-bought vegan cheese or prefer a lighter option, simply skip the vegan cheese shreds. Instead, stir in a few tablespoons of nutritional yeast into the casserole at the very end. This will impart a delightful, savory, and umami-rich “cheesy” flavor without the added fat of vegan cheese.
- Spice It Up: For those who love a bit of heat, add a pinch of red pepper flakes or a dash of cayenne pepper along with the other spices. You can also incorporate a diced jalapeño or serrano pepper with the bell peppers for a bolder, spicier kick.
- Alternate Grains: While brown rice offers a fantastic texture, you can experiment with other grains. Cooked quinoa (reduce water and cooking time), wild rice (adjust cooking time), or even white rice (significantly reduce cooking time and water) could be used. Note that liquid ratios and cooking times will need to be adjusted accordingly.
- Add Beans for Extra Protein: Incorporate a can of drained and rinsed black beans, kidney beans, or even chickpeas during the last 10-15 minutes of simmering. This adds extra plant-based protein, fiber, and heartiness to the casserole, making it even more filling.
Perfect Serving Suggestions
This vegan stuffed pepper casserole is a complete and satisfying meal on its own, but a few simple additions can elevate your dining experience:
A generous dollop of creamy vegan sour cream is the quintessential finishing touch, adding a cool, tangy contrast to the warm, savory casserole. To round out your dinner with something fresh, pair it with a crisp, simple side salad tossed with a light vinaigrette. For those who love to scoop up every last bit of sauce, serve it alongside some crusty garlic bread or soft, pillowy vegan naan. You could also complement it with steamed green beans, roasted asparagus, or a simple bowl of warmed pita bread.
Storing Leftovers for Future Enjoyment
One of the best things about this stuffed pepper casserole is how well it keeps, making it fantastic for meal prep! To store any leftover casserole, simply transfer it to an airtight container. It will remain fresh and delicious in the refrigerator for up to 4 days. When you’re ready to enjoy it again, reheat individual portions in the microwave until warmed through. Alternatively, you can reheat it in the oven at 350°F (175°C) covered, or gently warm it in a skillet over medium-low heat on the stovetop. If it seems a little dry, add a splash of water or vegetable broth to help revive its texture and moisture.
Freezing Instructions: Meal Prep Made Easy
Yes, this vegan stuffed pepper casserole is wonderfully freezer-friendly, making it an excellent candidate for advanced meal preparation! To freeze, allow the casserole to cool completely to room temperature. Then, transfer it to an airtight freezer-safe container or a heavy-duty zip-top freezer bag. It can be frozen for up to 3 months without compromising flavor or texture. When you’re ready to enjoy it, simply thaw the casserole overnight in the refrigerator. Once thawed, you can reheat it following the instructions provided above for fresh leftovers, adding a splash of liquid if needed to restore moisture.
More Satisfying Vegan Dinner Ideas
If you loved this hearty casserole, you’ll be thrilled to discover these other delightful and fulfilling vegan dinner recipes:
- Spaghetti Squash Lasagna Boats: A lighter, yet equally comforting twist on a classic lasagna, perfect for a cozy night in.
- Baked Eggplant Parmesan: Layers of tender eggplant, rich tomato sauce, and melty vegan cheese, baked to golden perfection.
- Roasted Red Pepper Lentil Pasta: A creamy, flavorful pasta dish packed with protein from lentils and a vibrant roasted red pepper sauce.
- Vegan Chicken Pot Pie Casserole: All the warmth and comfort of a traditional pot pie, made entirely plant-based and simplified into a casserole.
- Cauliflower Mac and Cheese: A healthier, secretly veggie-packed version of everyone’s favorite comfort food, incredibly creamy and cheesy.
Enjoy, friends! This vegan stuffed pepper casserole is truly a dish you’ll want to make again and again. If you create this recipe, we’d absolutely love to see it! Please snap a photo and tag #jessicainthekitchen on Instagram! Your culinary creations inspire us. We’d also be incredibly grateful if you would take a moment to leave a comment below and give the recipe a well-deserved rating! Your feedback helps our community of plant-based eaters thrive. Thank you so much for your support!
Stuffed Pepper Casserole
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Ingredients
- 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 (14.5 oz) can diced tomatoes in their juices, 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
Instructions
- 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.
Notes
To freeze: 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.
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.