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Stuffed Pepper Casserole

Stuffed Pepper Casserole

  • Author: David
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Diet: Gluten Free

Description

Easy Stuffed Pepper Casserole is a comforting and hearty dish combining vibrant bell peppers, savory smoked turkey bacon, creamy plant-based cheese, and fluffy white rice. This flavorful casserole is simple to prepare, family-friendly, protein-packed, and visually appealing with layers of fresh and smoky tastes baked to perfection.

Ingredients

Vegetables

  • Bell peppers (mixed red, yellow, and green) – 6 large
  • Onion – 1 medium, diced
  • Garlic – 3 cloves, minced
  • Diced tomatoes (natural) – 1 can (14 oz)

Protein and Dairy

  • Smoked turkey bacon – 6 slices, chopped
  • Plant-based cheese, shredded – 1 1/2 cups

Grains and Binders

  • White rice (cooked, preferably day-old) – 2 cups
  • Natural gelling agent – 1 tablespoon

Seasonings and Condiments

  • Vegetarian Worcestershire sauce (natural) – 2 tablespoons
  • Apple cider vinegar (natural) – 1 tablespoon
  • Salt – 1 teaspoon
  • Black pepper – 1/2 teaspoon
  • Smoked paprika – 1/2 teaspoon
  • Dried oregano – 1/2 teaspoon

Instructions

  1. Prep the Bell Peppers: Wash the bell peppers thoroughly. Cut off the tops and remove the seeds and membranes, creating hollow cups to be filled later. Set the peppers aside.
  2. Cook the Filling: In a large skillet, cook the chopped smoked turkey bacon over medium heat until crispy. Remove and set aside. Using the same skillet, sauté the diced onions and minced garlic until fragrant and translucent. Add cooked white rice, diced tomatoes (natural), vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), salt, black pepper, smoked paprika, and dried oregano. Stir to combine well. Mix the cooked turkey bacon back into the filling evenly.
  3. Incorporate the Plant-Based Cheese and Natural Gelling Agent: Sprinkle shredded plant-based cheese into the mixture and stir in the natural gelling agent to bind everything together. The mixture should remain juicy but firm enough to hold its shape when baked.
  4. Stuff the Peppers and Assemble the Casserole: Generously fill each bell pepper cup with the prepared filling mixture and place them upright in a snug baking dish. Pour any remaining filling around the peppers. Top all peppers and the surrounding filling with additional shredded plant-based cheese for a golden finish.
  5. Bake to Perfection: Preheat your oven to 375°F (190°C). Bake the casserole for 30 to 35 minutes or until the peppers are tender and the plant-based cheese topping is melted and bubbling. Remove from the oven and let it rest for 5 minutes before serving.

Notes

  • Cook rice ahead of time or use day-old rice to prevent the filling from becoming mushy during baking.
  • Do not overfill the peppers; leave a little space at the top to avoid overflow and ensure even cooking.
  • Use a snug baking dish to keep peppers upright and neat while baking.
  • Allow the casserole to rest after baking to help it set for easier slicing and serving.
  • Customize heat levels by adjusting the amount of smoked paprika or adding cayenne pepper for extra spice.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 stuffed pepper
  • Calories: 310
  • Sugar: 5g
  • Sodium: 480mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 15g
  • Cholesterol: 25mg

Keywords: stuffed pepper casserole, plant-based cheese, smoked turkey bacon, gluten free casserole, stuffed bell peppers

Find it online: https://yummyrecipeszone.com/stuffed-pepper-casserole/