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A plate of stuffed pepper casserole, Mexican style, topped with parsley, avocado and sour cream, with pita bread on the side.
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5 from 2 votes

Mexican Stuffed Pepper Casserole (Vegetarian)

Looking for an easy vegetarian dinner tonight that everyone will love? This "dump-it" vegetarian Stuffed Pepper Casserole is made with a Mexican twist with taco seasoning, black beans and corn, and topped with cilantro (or parsley), sour cream and avocado.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Vegetarian Dinner
Cuisine: American
Keyword: easy stuffed pepper casserole, stuffed pepper casserole, unstuffed pepper casserole
Servings: 6
Calories: 342.2kcal
Author: Susan Pridmore

Equipment

  • fine mesh strainer
  • Chef's knife
  • Dutch oven or other heavy-bottomed pot
  • Wooden spoon
  • box grater

Ingredients

  • 1 cup uncooked white rice
  • 1 tablespoons extra virgin olive oil
  • 1 cup diced yellow onion (1 medium onion)
  • 4 cups chopped bell peppers (3 medium-sized peppers)
  • 2 tablespoons Taco Seasoning
  • 1 teaspoon kosher salt
  • 1 ½ cups vegetable broth
  • 1 (14.5 oz) can fire-roasted diced tomatoes, and the juices
  • 1 cup corn (either fresh or frozen)
  • 1 (14.5 oz) can black beans
  • ½ cup tomato sauce
  • 4 cups baby spinach
  • 2 cups Mexican blend of cheeses
  • chopped cilantro optional topping
  • sour cream optional topping
  • chopped avocado optional topping

Instructions

  • Rinse the rice by putting it in a bowl with water, and gently rubbing it between your hands. Strain and rinse the rice. Return the rice to the bowl and cover with fresh cold water by 1 - 2 inches. Set aside to soak.
  • Warm the olive oil in a heavy bottomed pan that's also oven-proof. Either a Dutch oven or deep skillet work great. Add the onion and sauté for a few minutes to slightly soften.
    Add the peppers, and continue to sauté for 5 minutes.
    Stir in the Taco season and salt. Sauté for another few minutes until very fragrant.
  • Add the broth, diced tomatoes, corn, black beans, and tomato sauce. Bring to a simmer, and stir in the baby spinach and half of the cheese.
  • Cover the pan, and simmer for 20 - 30 minutes, until the rice is al dente.
  • Spread the remaining cheese over the casserole, and slide the pan under the broiler to melt and slightly brown the cheese to your own preference.
  • Serve warm, topped with a scoop of sour cream, a little cilantro or parsley, and chopped avocado.

Nutrition

Calories: 342.2kcal | Carbohydrates: 42.2g | Protein: 14g | Fat: 14g | Saturated Fat: 6.9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4.8g | Cholesterol: 35.5mg | Sodium: 1036.1mg | Potassium: 544.6mg | Fiber: 4.5g | Sugar: 8.4g | Vitamin A: 5592IU | Vitamin C: 138mg | Calcium: 291.5mg | Iron: 1.9mg