Mexican Stuffed Pepper Casserole (Vegetarian)

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

Mexican Stuffed Pepper Casserole (Vegetarian)

This easy 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.

Course Vegetarian Dinner

Cuisine American

Keyword stuffed pepper casserole, vegetarian stuffed pepper casserole

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 342.2kcal

Author Susan Pridmore

Equipment

Ingredients

1 cup uncooked white rice
1 tablespoon 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 or water + 1½ teaspoon Better Than Bouillon
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 grated Mexican cheese blend
chopped cilantro optional topping
sour cream optional topping
chopped avocado optional topping

Instructions

Wash the uncooked rice by putting it in a bowl with water, and gently rubbing it between your hands. Strain and rinse the rice. Return it to the bowl and cover with fresh cold water by 1 - 2 inches. Set aside to soak until you need to add it to the casserole.
Tip: Soaking the rice shortens the cooking time.
Warm the olive oil over medium heat in an oven-proof heavy bottomed pot or deep skillet. Add the onion and peppers and sauté over medium heat until softened, about 7-10 minutes.
Stir in the Taco seasoning and salt. Sauté for another few minutes until very fragrant.
Add the broth, diced tomatoes, corn, black beans, tomato sauce, and soaked rice. Bring to a simmer, and stir in the baby spinach and half of the cheese.
Cover the pot and simmer for 20 - 30 minutes until the rice is tender.
Spread the remaining cheese over the casserole, and slide the pot under the broiler to melt the cheese.
Serve warm, topped with a scoop of sour cream, cilantro or parsley, and chopped avocado.

Notes

🧅 Main Ingredients + Notes

Basmati rice - either brown or white rice works great. The cooking instructions are for making this recipe with white rice. Brown rice takes additional liquid and a longer cooking time.

Yellow onion - white onion is fine too.

Fresh peppers - I use a mix of orange and red bell peppers, but if you prefer green bell peppers, they work just as well.

Taco seasoning - you can purchase it already made, or make your own.

Vegetable broth - I typically use Better Than Bouillon - Roasted Vegetable Paste.

Fire-roasted diced tomatoes - Several food companies sell fire-roasted diced tomatoes, or you can make your own.

Corn - Feel free to use fresh or frozen sweet corn.

Black beans - canned or cook your own black beans from dried.

Mexican cheese blend - or use Monterey Jack, Pepper Jack, or Cheddar cheese.

Nutrition