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–+ servings

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.
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Prep Time 5 minutes
Cook Time 30 minutes
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 9x9 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

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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.
Tried this recipe?Let me know how it was!