Description
Stuffed Pepper Casserole is a comforting and hearty dish featuring smoky turkey bacon, colorful bell peppers, plant-based cheese, and a fresh mix of vegetables baked together for a wholesome, savory meal. Perfect for busy weeknights, this casserole blends traditional stuffed pepper flavors with convenience and vibrant nutrition.
Ingredients
Scale
Proteins and Cheese
- 6 slices smoked turkey bacon, chopped into bite-sized pieces
- 1 1/2 cups shredded plant-based cheese (plant-based)
Vegetables
- 1 cup diced red bell pepper
- 1 cup diced yellow bell pepper
- 1 cup diced green bell pepper
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach leaves
- 1 (14.5 oz) can diced tomatoes, drained
Grains and Sauces
- 2 cups cooked brown rice
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar (natural), plus extra for drizzling
Seasonings and Other
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon natural gelling agent
- 2 tablespoons olive oil
Instructions
- Prepare the Vegetables: Wash and dice the red, yellow, and green bell peppers separately to preserve their colors. Dice the onion and mince the garlic. In a large skillet, heat the olive oil and sauté the onion and garlic over medium heat until fragrant and translucent.
- Cook the Smoked Turkey Bacon: Add the chopped smoked turkey bacon to the skillet with the onion and garlic. Cook until crisp and browned to infuse the mixture with smoky flavor.
- Combine the Rice and Vegetables: Stir in the diced bell peppers, cooked brown rice, diced tomatoes, fresh spinach, and vegetarian Worcestershire sauce (natural). Toss everything together and cook over medium heat for a few minutes to meld the flavors.
- Add Seasonings and Natural Gelling Agent: Sprinkle in the oregano, paprika, salt, black pepper, and natural gelling agent. Mix well to evenly distribute the seasonings and help the casserole set with a perfect texture.
- Assemble the Casserole: Transfer the mixture into a greased baking dish. Generously top with shredded plant-based cheese (plant-based) and drizzle 1 tablespoon of apple cider vinegar (natural) over the top. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes or until bubbly and golden on top.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving. This resting period helps set the casserole and lock in flavors.
Notes
- Use fresh bell peppers for optimal texture and natural sweetness.
- Do not overcook the vegetables; keep them slightly crisp when sautéing for better texture in the casserole.
- Add seasonings gradually to build complex flavors without overpowering the dish.
- Let the casserole rest after baking to allow the natural gelling agent to set properly.
- Use sharp-flavored plant-based cheese (plant-based) to maintain rich flavor after baking.
- Leftovers can be refrigerated up to 3 days or frozen for up to 3 months.
- Reheat leftovers in the oven at 350°F (175°C) for 15-20 minutes or in the microwave stirring halfway.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: stuffed pepper casserole, plant-based cheese, smoked turkey bacon, gluten free, healthy casserole, vegetarian Worcestershire sauce (natural), easy dinner
