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 fuss with stuffing each pepper and needing a knife when you eat it. Options for gluten-free Soyfree Nutfree
Unstuffed pepper casserole with rice is super easy, two-step casserole where everything bakes up in the casserole dish, so you don’t have to stand around to sautéing ingredients on the stovetop. Most of the active cooking time is just chopping up the ingredients and then quickly mixing them together in the pan.
Even the rice cooks in the oven rather than on the stovetop!
I use veggie grounds in the dish, but you can also use lentils, chopped soy curls, or other vegan meat substitutes instead, if you prefer.
A crunchy breadcrumb and cheese mixture tops off this unstuffed pepper casserole, but if you want to make it gluten-free, you can omit the breadcrumbs and just use cheese.
We bake the aromatics and peppers first then add everything else to the pan to bake! It’s a versatile casserole. Change up the herbs and flavors to preference. Add some chickpeas to the mix. Use a mix of rice and quinoa!
Why You’ll Love Unstuffed Pepper Casserole
- all of the flavors of stuffed peppers with less work
- No need to stuff individual peppers, no need to make the filling separately! Just add to 1 Pan
- veggie-packed casserole that cooks all in one baking dish
- crunchy, cheesy topping!
- easily made gluten-free, soy-free, and nut-free
