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A hand scoops a serving of cheesy baked pepper casserole with vegetables and ground meat from a ceramic dish.
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Vegetarian Unstuffed Pepper Casserole (Dump & Bake)

This vegetarian stuffed pepper casserole is saucy, savory and scoopable with tender rice, sweet bell peppers and melty pepper jack cheese. All the flavor of stuffed peppers in one easy baked dish!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Dishes
Diet: Gluten Free, Halal, Hindu, Kosher, Vegetarian
Keyword: dump and bake casserole, pepper casserole, unstuffed pepper casserole, vegetarian casserole
Servings: 6 servings
Author: Sarah Bond

Ingredients

  • 1 12-oz package chopped frozen spinach 340 g
  • 1 lb plant-based ground beef we used Impossible brand, 453 g
  • 1 24-oz jar marinara sauce 680 g
  • 1 cup long grain white rice 185 g
  • 2 bell peppers diced, any color
  • 4 cloves garlic minced
  • 1 tsp each cumin and smoked paprika
  • ¼ tsp each salt and pepper
  • 2 cups vegetable broth 475 mL
  • 8 oz pepper jack cheese grated from block, 226 g

Instructions

  • Prep: Preheat oven to 375°F (190°C). Thaw 1 12-oz package chopped frozen spinach in short bursts in the microwave, then squeeze out excess water.
    Chopped cooked spinach draining in a metal mesh strainer on a light-colored countertop.
  • Cook "Beef": In a large saute pan on the stove with a splash of oil, crumble and cook 1 lb plant-based ground beef until browned.
    Cooked ground beef in a frying pan with a wooden spatula on a light-colored surface.
  • Dump: To a 9x13 inch casserole dish, dump in thawed spinach, cooked "beef", 1 24-oz jar marinara sauce, 1 cup long grain white rice, 2 bell peppers (diced), 4 cloves garlic (minced), 1 tsp each cumin and smoked paprika, ¼ tsp each salt and pepper, and 2 cups vegetable broth.
    Rectangular casserole dish filled with separated ingredients: cooked ground meat, rice, wilted spinach, diced green and red bell peppers, minced garlic, seasonings, and tomato sauce.
  • Bake: Stir to combine then cover tightly with aluminum foil. Bake for about 45 minutes, or until rice is al dente (mostly tender but still has a little firmness in the middle when you bite a piece).
    Check on the casserole at around the 30 minute mark. If rice appears to be softening and there’s excess liquid, uncover for the remaining bake. If rice is still hard, keep covered.
    A casserole dish filled with a baked mixture of rice, ground meat, chopped bell peppers, spinach, and tomato sauce, with a wooden spatula resting inside.
  • Cheese: Once rice is al dente (almost cooked), grate 8 oz pepper jack cheese and sprinkle it over the dish.
    Cover tightly with aluminum foil. Bake for 15 more minutes, or until rice is tender and cheese is all melted.
    To brown the top, optionally remove foil and turn oven to "broil". Watch closely and cook for 2 to 3 minutes, or until cheese is browned in spots.
    A baked casserole dish filled with a cheesy, golden-brown top and visible pieces of vegetables in a creamy, tomato-based sauce.
  • Serve warm with good crusty bread!
    A plate of cheesy baked rice with vegetables and greens, served with a fork, next to slices of bread and a beige napkin.

Video

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat covered to prevent drying out, adding a splash of broth if needed.
Freezing is possible, but the rice will soften slightly upon reheating.

Nutrition

Serving: 1serving | Calories: 490kcal | Carbohydrates: 42g | Protein: 28g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 30mg | Sodium: 1180mg | Potassium: 780mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4200IU | Vitamin C: 52mg | Calcium: 280mg | Iron: 5.5mg
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