Mexican Stuffed Pepper Casserole (Vegetarian)

A plate of stuffed pepper casserole, Mexican style, topped with parsley, avocado and sour cream, with pita bread on the side.

5 from 5 votes

Mexican Stuffed Pepper Casserole (Vegetarian)

This easy vegetarian Stuffed Pepper Casserole is made with a Mexican twist with taco seasoning, black beans and corn, and topped with cilantro (or parsley), sour cream and avocado.

Prep Time15

Cook Time45

Total Time1

Course: Vegetarian Dinner

Cuisine: American

Keyword: stuffed pepper casserole, vegetarian stuffed pepper casserole

Servings:

Calories: 342.2kcal

Author: Susan Pridmore

Equipment

Ingredients

1 cup uncooked white rice
1 tablespoon extra virgin olive oil
1 cup diced yellow onion (1 medium onion)
4 cups chopped bell peppers (3 medium-sized peppers)
2 tablespoons Taco Seasoning
1 teaspoon kosher salt
1 ½ cups vegetable broth or water + 1½ teaspoon Better Than Bouillon
1 (14.5 oz) can fire-roasted diced tomatoes, and the juices
1 cup corn (either fresh or frozen)
1 (14.5 oz) can black beans
½ cup tomato sauce
4 cups baby spinach
2 cups grated Mexican cheese blend
chopped cilantro optional topping
sour cream optional topping
chopped avocado optional topping

Instructions

Wash the uncooked rice by putting it in a bowl with water, and gently rubbing it between your hands. Strain and rinse the rice. Return it to the bowl and cover with fresh cold water by 1 - 2 inches. Set aside to soak until you need to add it to the casserole.
Tip: Soaking the rice shortens the cooking time.
Warm the olive oil over medium heat in an oven-proof heavy bottomed pot or deep skillet. Add the onion and peppers and sauté over medium heat until softened, about 7-10 minutes.
Stir in the Taco seasoning and salt. Sauté for another few minutes until very fragrant.
Add the broth, diced tomatoes, corn, black beans, tomato sauce, and soaked rice. Bring to a simmer, and stir in the baby spinach and half of the cheese.
Cover the pot and simmer for 20 - 30 minutes until the rice is tender.
Spread the remaining cheese over the casserole, and slide the pot under the broiler to melt the cheese.
Serve warm, topped with a scoop of sour cream, cilantro or parsley, and chopped avocado.

Notes

🧅 Main Ingredients + Notes

Basmati rice - either brown or white rice works great. The cooking instructions are for making this recipe with white rice. Brown rice takes additional liquid and a longer cooking time.

Yellow onion - white onion is fine too.

Fresh peppers - I use a mix of orange and red bell peppers, but if you prefer green bell peppers, they work just as well.

Taco seasoning - you can purchase it already made, or make your own.

Vegetable broth - I typically use Better Than Bouillon - Roasted Vegetable Paste.

Fire-roasted diced tomatoes - Several food companies sell fire-roasted diced tomatoes, or you can make your own.

Corn - Feel free to use fresh or frozen sweet corn.

Black beans - canned or cook your own black beans from dried.

Mexican cheese blend - or use Monterey Jack, Pepper Jack, or Cheddar cheese.

Nutrition