Vegan Stuffed Pepper Casserole (gluten free, dairy free)

When I first when gluten free and dairy free I found it so hard to find easy casserole recipes that accomodated both dietary restriction. The casserole recipes I found were either gluten free OR dairy free/vegan. I was SOOOO frustrated, so I started making my own casserole recipes!! Cue this vegan stuffed pepper casserole!!

Don’t get me wrong, I love a good traditional stuffed pepper with meat. But sometimes I just want an easy vegetarian recipe to stock up on more veggies. This vegan stuffed pepper casserole is easy to make and can be made in just 30 minutes.

I love cooking with bell peppers. Whether it is roasting them, stuffing them or even using them to make a sauce, they are the perfect addition to an easy weeknight dinner, especially this Singapore Curry and these stuffed poblano peppers!

why you’ll love this recipe

• This vegan stuffed pepper casserole is made with whole food ingredients! I like to buy all the vegetables from my local farmers market. I choose organic but you can choose any vegetables you want.
• This recipe is also very easy to make and uses minimal dishes…which is ideal if you hate doing dishes like me!
• The sauce can be made ahead of time to save time. Or you can use a store bought sauce to save even more time!
• You can also add other vegetables to the casserole, such as broccoli, mushrooms, or zucchini.
• The leftovers heat up easily in the oven or the microwave the next day! I love having these left overs for lunch the next day!
• This casserole can be served as a main course or as a side dish. I serve this casserole with a salad and some crusty bread.

ingredients & substitutions

Hearts of Palm Rice: Hearts of palm rice is a vegan and gluten-free alternative to traditional rice. It is made from the inner flesh of heart of palm which makes it low in calories and fat. For this vegan stuffed pepper casserole you can always use regular rice, brown rice or cauliflower rice instead! Totally up to you!!

Sun-dried Tomatoes: You can substitute roasted red peppers, artichoke hearts, or fresh tomatoes for sun-dried tomatoes.

Spinach: You can use fresh spinach or frozen! I have also used kale, collard greens, or Swiss chard in place of spinach.

Red Pepper Sauce: Red pepper sauce is a sauce that is made from roasted red peppers, olive oil, garlic, and spices. It has a rich and flavorful taste that pairs well with other vegetables and proteins. I make the red pepper sauce homemade but you can also buy store-bought to save time. You can also use a marinara or a tomato sauce here instead as well if you can’t find a sauce with a roasted red pepper base.

directions

Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

On a lined baking sheet, add the sliced bell peppers and onion. Roast until the edges are charred. About 30 minutes depending on the side of the slices.

Step 3

To make the sauce, combine the roasted red peppers, roasted onion, oat milk, salt, pepper, and garlic powder in a blender or food processor and blend until smooth.

Step 4

In a 9×9 pan, combine the hearts of palm rice, sundried tomatoes, spinach, and sauce.

Step 5

Cover and bake the vegan stuffed pepper casserole for 30 minutes, or until heated through.

Step 6

Serve hot.

expert tips & tricks

• Use high-quality ingredients. The quality of the ingredients you use will make a big difference in the taste and texture of the casserole. Use fresh hearts of palm rice, sun-dried tomatoes, and spinach whenever possible. I resort to frozen spinach in a pinch.
• For a crunchier casserole, I remove the tin foil for the last 10-15 minutes of baking. Hearts of palm rice can be easily overcooked and become mushy. Cook it according to the package directions, or until it is just tender.
• Add your favorite seasonings. This casserole is a blank canvas, so feel free to add your favorite seasonings. I add garlic powder, onion powder, Italian seasoning, or smoked paprika.
• Don’t forget the garnish. I add a simple garnish, such as chopped parsley or fresh basil. I find that it can really elevate the look and taste of the casserole, especially if you are having guests over.
• Meal prep. You can make the red pepper sauce ahead of time and store it in the refrigerator for up to 3 days. I like to use this sauce on pizza too!
• Reheating. This vegan stuffed pepper casserole can be made ahead of time and baked later. To do this, I assemble the casserole and refrigerate it for up to 24 hours before baking. When I am ready to bake, I preheat the oven to 350 degrees Fahrenheit and bake for 30 minutes, or until heated through.

how to serve & store

I serve this vegan stuffed pepper casserole warm or hot. I serve it directly from the oven. Make sure to garnish the casserole with chopped parsley or fresh basil.

This casserole can be stored in the refrigerator for up to 3 days. To prevent the casserole from getting soggy, I wrap it tightly in plastic wrap or aluminum foil.

To reheat the vegan stuffed pepper casserole, preheat the oven to 350 degrees Fahrenheit. Remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes. I place the casserole in a greased baking dish and bake for 20-25 minutes, or until heated through.

You can also freeze this casserole for up to 2 months. To do this, I wrap the casserole tightly in plastic wrap and then place it in a freezer bag. When I am ready to eat, I thaw the casserole overnight in the refrigerator and then reheat it according to the instructions above.

Vegan Stuffed Pepper Casserole (gluten free, dairy free)

Kayla Cappiello

This vegan stuffed pepper casserole is made with hearts of palm rice, sun-dried tomatoes, spinach, and a creamy red pepper sauce. It's easy to make and can be assembled and baked in just 30 minutes. Plus, it's made with whole food ingredients, so it's a healthy and satisfying option for the whole family. This recipe is gluten free, dairy free, vegan and nut free.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Servings 4 servings

Ingredients

  

Ingredients for the casserole:

• 3 cups hearts of palm rice
• 1 cup sundried tomatoes drained and chopped
• 2 cups fresh spinach chopped

Ingredients for the sauce:

• 2 red bell peppers sliced into 4 quarters
• 1 sweet onion sliced into 4 quarters
• 1/4 cup oat milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder

Instructions

 

• Preheat oven to 350 degrees Fahrenheit.
• On a lined baking sheet, add the sliced bell peppers and onion. Roast until the edges are charred. About 30 minutes depending on the side of the slices.
• To make the sauce, combine the roasted red peppers, roasted onion, oat milk, salt, pepper, and garlic powder in a blender or food processor and blend until smooth.
• In a 9×9 pan, combine the hearts of palm rice, sundried tomatoes, spinach, and sauce.
• Cover and bake for 30 minutes, or until heated through.
• Serve hot.

Video

View this post on Instagram

A post shared by Kayla Cappiello (@kaylacappiello)

Notes

This vegan stuffed peper casserole is best served warm or hot. You can serve it directly from the oven, or you can reheat it in the microwave or oven. Garnish the casserole with chopped parsley or fresh basil, if desired.

This casserole can be stored in the refrigerator for up to 3 days. To prevent the casserole from getting soggy, wrap it tightly in plastic wrap or aluminum foil.

To reheat the vegan stuffed peper casserole, preheat the oven to 350 degrees Fahrenheit. Remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes. Place the casserole in a greased baking dish and bake for 20-25 minutes, or until heated through.

You can also freeze this casserole for up to 2 months. To do this, wrap the casserole tightly in plastic wrap and then place it in a freezer bag. When you’re ready to eat, thaw the casserole overnight in the refrigerator and then reheat it according to the instructions above.