Vegan Stuffed Pepper Casserole (gluten free, dairy free)

This vegan stuffed peper 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, nut free and vegan.

This recipe uses hearts of palm rice to keep it low carb but you can always use regular rice, brown rice or cauliflower rice instead!

To make the casserole, you’ll first need to make the red pepper sauce. This is a simple homemade sauce made in a blender. You will need roasted red peppers, blending them with olive oil, garlic, and spices. I like to roast the peppers and onions myself but you can always buy a jar of roasted red peppers to save time!

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.

Once the sauce is made, you combine the hearts of palm rice, sun-dried tomatoes, and spinach in a 9×13 pan. Pour the sauce on top. The, bake the dish, covered, for 30 minutes, or until heated all the way through.

This casserole is versatile and can be customized to your liking. You can add different vegetables, such as broccoli, mushrooms, or zucchini. You can also add different proteins, such as tofu, tempeh, or beans. No matter how you customize it, this casserole is sure to be a hit with your family!

why you’ll love this recipe

• This vegan stuffed peper casserole is made with whole food ingredients, including hearts of palm rice, sundried tomatoes, spinach, and roasted vegetables.
• It’s vegan and gluten-free.
• It’s low in fat and calories.
• It’s high in fiber and protein.
• It’s a good source of vitamins and minerals, including vitamin A, vitamin C, and iron.
• This recipe is also very easy to make. The sauce can be made ahead of time, and the casserole can be assembled and baked in just a few minutes.
• You can use any type of rice you like in this casserole.
• You can also add other vegetables to the casserole, such as broccoli, mushrooms, or zucchini.
• This is a one pan meal so there are minimal dishes to wash after.
• The leftovers heat up easily in the oven or the microwave the next day!
• This casserole can be served as a main course or as a side dish.
• It would pair well with a salad or some 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 is a type of palm tree. Hearts of palm rice is low in calories and fat, and it is a good source of fiber, vitamins, and minerals. It has a mild, slightly sweet taste that pairs well with other flavors.

For this vegan stuffed peper casserole you can always use regular rice, brown rice or cauliflower rice instead!

Sun-dried Tomatoes

Sun-dried tomatoes are tomatoes that have been dried in the sun and are extra flavorful. They have a flavor that is both sweet and savory. Sun-dried tomatoes are a good source of vitamins A and C, as well as potassium. They can be used in a variety of dishes, including salads, pasta dishes, and casseroles.

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

Spinach

Spinach is a leafy green vegetable that is packed with nutrients. It is a good source of vitamins A, C, and K, as well as folate, magnesium, and potassium. Spinach has a mild flavor that pairs well with other vegetables and flavors. You can substitute kale, collard greens, or Swiss chard for 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. Red pepper sauce can be made homemade or store-bought to save time. You can also use a marinara or a tomato sauce here instead as well!

taste & texture

The hearts of palm rice in this vegan stuffed peper casserole has a mild, slightly sweet taste that pairs well with the savory flavors of the sun-dried tomatoes and red pepper sauce. The spinach adds a fresh, earthy flavor, and the whole dish has a creamy and hearty texture. This casserole is sure to please everyone at the table, even those who aren’t vegan.

The hearts of palm rice has a slightly chewy texture that contrasts nicely with the soft spinach and sun-dried tomatoes. The red pepper sauce adds a rich and flavorful depth to the vegan stuffed peper casserole. The overall texture of the casserole is creamy and hearty, making it a satisfying and filling meal.

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 peper 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.
• For a crunchier casserole, 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. Some good options include garlic powder, onion powder, Italian seasoning, or smoked paprika.
• Don’t forget the garnish. A simple garnish, such as chopped parsley or fresh basil, can really elevate the look and taste of the casserole.
• Meal prep. You can make the red pepper sauce ahead of time and store it in the refrigerator for up to 3 days.
• Reheating. This vegan stuffed peper casserole can be made ahead of time and baked later. To do this, assemble the casserole and refrigerate it for up to 24 hours before baking. When you’re ready to bake, preheat the oven to 350 degrees Fahrenheit and bake for 30 minutes, or until heated through.

how to serve & store

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.