Unstuffed Pepper Casserole
If you love stuffed peppers, you are going to love this unstuffed pepper casserole! It has all the amazing flavors and textures of stuffed bell peppers without needing to make the filling separately, needing to stuff the peppers and to fuss with a knife when you eat it. Options for gluten-free Nutfree Soyfree
Servings: 6
Ingredients
For the Bell Peppers
- 2 teaspoons oil
- 1 cup chopped onion chopped into 1/2” or larger pieces
- 3 cloves garlic minced
- 2 bell peppers chopped into 1” pieces. Use 1 red and 1 green, if possible.
- 2 ounces sliced cremini mushrooms or use button mushrooms
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Rest of the Casserole
- 2 teaspoon Italian herbs
- 2 teaspoons vegan Worcestershire sauce or use tamari
- 1/2 teaspoon salt
- 4 ounces canned tomato puree
- 1/2 cup chopped tomato
- 1 1/2 cups hot water or veggie stock. Not necessarily boiling, but it should be hot.
- 3/4 cup white rice washed, soaked for 5 minutes, and then drained ( I use Indian basmati)
- 3/4 cup veggie grounds or use 3/4 cup of cooked lentils, chickpeas, or other beans
- 1/4 cup vegan parmesan
- optional add ins: 1/2 teaspoon pepper flakes , 2 tablespoons chopped sundried tomatoes, chopped fresh basil or oregano
For Topping
- 3/4 cup vegan breadcrumbs
- 1/2 cup vegan mozzarella or a mix of vegan mozzarella and vegan parmesan
- generous pinches of salt and pepper flakes
- 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.
Video
Notes
To make this gluten-free omit the breadcrumbs or use gluten-free breadcrumbs. Make sure to use Soyfree vegan worchestershire sauce or use tamari.
To make this soy-free and/or nut-free, use soy-free and/or nut-free veggie grounds or use lentils. Also make sure that your Worcestershire sauce, broth, and vegan cheeses are soy-free and/or nut free.
Storage: Store in a closed container refrigerated for upto 3 days. Freeze for months. Reheat in a microwave or bake for a few minutes.
Use brown rice: use precooked brown rice. Add to the baking dish with only 1/4 cup water/stock and mix and even it out. Then top with breadcrumb mixture and bake for 5-7 minutes. Broil for a minute to brown the top
Nutrition
Calories: 252kcal | Carbohydrates: 41g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 687mg | Potassium: 366mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1451IU | Vitamin C: 57mg | Calcium: 68mg | Iron: 2mg