I’ve always loved stuffed peppers, but I’ll admit, some nights I just don’t have the energy to stand there filling each one. That’s why this casserole is my go-to trick. It’s all the same cozy flavors without the fuss. We get the tender rice, the soft bell peppers, and the savory tomato sauce bubbling together like they’ve been best friends forever. The beauty of this stuffed pepper casserole recipe is how flexible it is. You can sneak in whatever veggies you’ve got in the fridge. I’ve even used leftover beans from taco night, and no one complained. The layers melt into each other, giving you that comforting hug we all want after a long day. And it’s one of those stuffed peppers recipes that somehow tastes even better reheated. If you’re hunting for a recipe for stuffed peppers but want something easier, this one’s for you. It’s hearty, it’s colorful, and it’s one of those stuffed bell pepper recipes that make you feel like you’re doing something good for yourself without trying too hard. You can call it a stuffed bell peppers recipe or toss it in your bell pepper recipes stuffed folder—either way, it’s a keeper.

1) Key Takeaways
2) Easy Vegetarian Stuffed Pepper Casserole Recipe
3) Ingredients for Vegetarian Stuffed Pepper Casserole
4) How to Make Vegetarian Stuffed Pepper Casserole
5) Tips for Making Vegetarian Stuffed Pepper Casserole
6) Making Vegetarian Stuffed Pepper Casserole Ahead of Time
7) Storing Leftover Vegetarian Stuffed Pepper Casserole
8) Try these Main Course recipes next!
9) Vegetarian Stuffed Pepper Casserole
10) Nutrition

1) Key Takeaways

This Vegetarian Stuffed Pepper Casserole packs all the flavor of classic stuffed peppers in a single comforting dish.
Loaded with rice, beans, and colorful bell peppers, it’s hearty enough to serve as a full meal.
Perfect for meal prep and freezes beautifully for quick dinners later.
The recipe is flexible—swap in quinoa, lentils, or your favorite cheese for a twist.

2) Easy Vegetarian Stuffed Pepper Casserole Recipe

I have a soft spot for recipes that let me skip steps without losing flavor, and this one tops the list. Traditional stuffed peppers are lovely, but I’ll be honest, sometimes I just can’t deal with hollowing out each one. This casserole gives you all that comfort without the hassle. That’s what makes it a favorite in our house.

This dish is my go-to when I need something hearty that doesn’t make me feel sluggish afterward. It’s packed with bell peppers, rice, beans, and a tomato base that just feels right. The best part? It uses pantry staples you probably already have. No fancy stuff, just good food made easy.

At Simply Cooked Recipes, I like keeping dinner simple but satisfying. This casserole fits that mission perfectly. It’s the kind of meal that brings everyone to the table—warm, colorful, and filled with flavor. Try it once, and you’ll see why I keep coming back to this bean casserole recipe again and again.

3) Ingredients for Vegetarian Stuffed Pepper Casserole

Olive Oil: Adds a smooth base for sautéing vegetables and deepens flavor throughout the dish.

Onion: Brings a bit of sweetness and ties everything together in the background.

Bell Peppers: Use red, green, or yellow for color and crunch. They soften beautifully in the oven.

Garlic: A small touch that turns the whole dish aromatic and cozy.

Rice: White or brown works fine, soaking up all that tomato and spice goodness.

Black Beans: A hearty boost of plant-based protein that makes this meal filling.

Diced Tomatoes: Juicy and slightly tangy—they give life to the casserole.

Tomato Sauce: Brings everything together and gives the dish a saucy texture.

Vegetable Broth: Keeps things moist and flavorful while the rice cooks through.

Oregano and Smoked Paprika: Add depth and a hint of smokiness that makes the casserole unforgettable.

Cheese: Mozzarella for meltiness, cheddar for sharpness, because life’s too short to skip cheese.

4) How to Make Vegetarian Stuffed Pepper Casserole

Step 1. Preheat your oven to 375°F and grease your baking dish with olive oil. It keeps everything from sticking and adds flavor.

Step 2. In a large skillet, warm olive oil over medium heat. Toss in diced onions and chopped bell peppers. Cook until they soften and smell sweet.

Step 3. Add minced garlic and stir for half a minute. Then, pour in the uncooked rice, beans, diced tomatoes, tomato sauce, broth, oregano, paprika, salt, and pepper.

Step 4. Let the mix come to a gentle simmer, then transfer it to your baking dish. Cover with foil and bake for 30 minutes.

Step 5. Remove the foil, sprinkle cheese over the top, and bake for another 10 minutes until golden and bubbly. The smell at this point is pure comfort.

Step 6. Let it rest before serving. Garnish with fresh parsley if you’d like a pop of green.

5) Tips for Making Vegetarian Stuffed Pepper Casserole

One thing I’ve learned after making this dozens of times: don’t rush the bake. Giving it time in the oven helps all those flavors mingle properly. The rice gets tender, the sauce thickens, and the cheese melts into those lovely golden bubbles on top.

If you like spice, toss in a diced jalapeño or some red pepper flakes. I sometimes mix in corn for a little sweetness—it makes every bite interesting. You can also use different kinds of beans depending on what’s in your pantry.

This casserole works perfectly as a meal prep dish. It reheats beautifully and tastes even better the next day. When people say bean casserole recipes are plain, they haven’t tried this one from Simply Cooked Recipes yet.

6) Making Vegetarian Stuffed Pepper Casserole Ahead of Time

Planning ahead? You’re my kind of cook. This recipe fits right into that rhythm. You can assemble everything up to the baking step, cover the dish, and pop it in the fridge for up to 24 hours. When dinner time rolls around, just bake it straight from the fridge.

It’s perfect for weekends when you’d rather relax than chop vegetables. I sometimes split it into two smaller pans—one for dinner, one for freezing. It makes busy weeks so much smoother.

That’s the charm of recipes like this stuffed pepper casserole—it’s practical and forgiving. It gives you homemade comfort without tying you to the stove for hours.

7) Storing Leftover Vegetarian Stuffed Pepper Casserole

Leftovers are one of my favorite parts of cooking. This casserole keeps well in the fridge for up to four days. Store it in airtight containers and just reheat portions in the microwave or oven until warm through.

For longer storage, freeze individual servings. They’ll last for up to two months. When you’re ready to eat, thaw overnight in the fridge and reheat gently.

Sometimes I even wrap portions in foil and reheat them in the oven for that fresh-baked feel. Simple, cozy, and waste-free—exactly how home cooking should be.

8) Try these Main Course recipes next!

9) Vegetarian Stuffed Pepper Casserole