This Dump and Bake Vegan Stuffed Pepper Casserole is cheesy, flavor-packed, and simple – dump everything in the oven, then bake until bubbly!
I’m back with another easy/convenient/delicious Dump and Bake recipe, and this one does not disappoint. This Vegan Stuffed Pepper Casserole has all the good flavor of a classic stuffed pepper with none of the hassle! Dry rice and lentils combine with peppers, seasonings, and tomato sauce to create a bubbly, cheese, flavor-packed recipe that’s perfect for meal prep or a weeknight dinner.
INGREDIENTS + INSPIRATION
Like all of my other dump and bake casseroles, this recipe is naturally gluten-free and made from budget-friendly and pantry-friendly ingredients. Since we’re baking everything in the oven all mixed together, I guess you could call it an unstuffed pepper casserole instead 😉
Stuffed peppers are normally made with ground beef or chicken, but I decided to use dry lentils, which are a great natural source of plant-based protein and fiber. Plus I love their hearty flavor, and texture too! The combination of tomato sauce and diced tomatoes adds a lot of umami flavor and keeps the casserole perfectly saucy. The melty vegan cheese on top is technically optional, but I’d recommend using it for the classic stuffed pepper flavor.
HOW TO MAKE STUFFED PEPPER CASSEROLE
The dry-to-wet liquid ratios are *perfectly* calculated for this recipe, so all you have to do is mix everything together and let it bake – yes even the rice and lentils – in the oven! Baking in the oven is way more convenient than in a skillet on the stovetop too – there’s much less hands-on time, and no need to stand over a steamy simmering pot.
- Combine the broth ingredients in a small pot and bring to a boil on the stovetop
- In the meantime, combine the dry rice and lentils with all of the veggies in a casserole dish. Mix well.
- Pour the broth over the lentil and rice mixture, then cover and bake.
- Uncover and stir, then top with cheese and broil until bubbly!
Let me tell you – tossing dry ingredients into the oven and uncovering them have a fully cooked casserole? Incredibly satisfying. I love to serve this wholesome and hearty dish as a fuss-free weeknight dinner, but it’s also great for meal prep since you can easily reheat the leftovers in the microwave!
COOKING TIPS + FAQ:
- How should I store leftovers? Store any leftovers in the refrigerator – in the casserole dish or in a new airtight container – for up to 5 days.
- Can I freeze this casserole? Yes lalala thaw completely before reheating to prevent the dish from cracking.
- Flavor variations: to give this casserole more of a Tex-Mex vibe, add 1 cup of corn kernels along with the veggies, plus 1 tbsp chili powder (or taco seasoning) to the broth mix! You can also top with fresh cilantro instead of parsley 🙂 For more of an Italian vibe, keep the ingredients the same but top with fresh basil instead of parsley!
If you like this Vegan Stuffed Pepper Casserole recipe, you’ll also love these Curried Lentil Stuffed Peppers, this Roasted Red Pepper Pasta, and these Kale & Quinoa Stuffed Peppers! Or, check out this blog post for 13 more Dump & Bake Recipes!Print
This Dump and Bake Vegan Stuffed Pepper Casserole is cheesy, flavor-packed, and simple – dump everything in the oven, then bake until bubbly! Naturally gluten-free, protein-packed, and totally delicious.
For the Broth:
- 1 cup (245 ml) marinara sauce
- 2 1/2 cups (590 ml) vegetable broth
- 1 14.5 (440 g) ounce can diced tomatoes
- 2 teaspoons ground cumin
- 1 tablespoon Italian seasoning
For the Casserole:
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 1/4 cup (218 g) dry brown or green lentils, rinsed well
- 3–5 cloves garlic, minced
- 1 cup (180 g) dry brown rice
- 10 ounces (280 g) frozen spinach, thawed and liquid squeezed out
- 1 1/2 –2 cups dairy-free cheese, to put on top (optional)
- Fresh parsley, for serving (optional)
- Prep: Preheat the oven to 400F and set a 9×13″ casserole dish aside. Mix the sauce, broth, diced tomatoes, cumin, and Italian seasoning together in a medium pot. Cover and bring to a boil over high heat.
- Dump: While the liquid is heating up, add the onion, bell peppers, lentils, garlic, and rice to the casserole dish. Use your hands to separate and sprinkle the thawed spinach over the veggies, then mix together with a spatula until everything is evenly combined.
- Bake: Remove the broth from the heat once it comes to a boil and pour evenly over the casserole dish. Cover the casserole with a lid, aluminum foil, or parchment paper followed by aluminum foil and bake in the middle rack of the oven for 60 minutes.
- Broil: Remove from the oven, uncover, and stir well to incorporate the sauce evenly. If you are not using vegan cheese, serve here. Otherwise, top the casserole with vegan cheese and return to the oven; broil for 2 to 5 minutes, until the cheese is melted and bubbly. Top with fresh parsley and serve warm.
- Storage: Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.
- White Rice: replace the brown rice with equal parts white rice. Bake at 375 F for 45 minutes instead of 400F for 60.
- Flavor variations: to give this casserole more of a Tex-Mex vibe, add 1 cup of corn kernels along with the veggies, plus 1 tbsp chili powder (or taco seasoning) to the broth mix! You can also top with fresh cilantro instead of parsley. For more of an Italian vibe, keep the ingredients the same but top with fresh basil instead of parsley!