This Vegetarian Stuffed Pepper Casserole with Soyrizo is the perfect healthy dinner that is also cozy and filling! It’s packed with veggies, protein and flavorful Soyrizo. Serve with a side of corn chips or salad.
If you’ve been around here for a while, you know that I love adding bell peppers to my recipes. That being said, I have always loved the flavors of stuffed peppers, but for some reason have never enjoyed eating the whole, huge pepper. I decided to make this Vegetarian Stuffed Pepper Casserole because it has all the delicious flavors of stuffed peppers, but all the ingredients are similar sized.
I try not to use many ingredients that can be hard to come by, but we had this soy Chorizo from Trader Joe’s that needed to be used up and this stuffed pepper casserole was the perfect way to use it!
Vegetarian Stuffed Pepper Casserole Ingredients and Substitutions
- Soy Chorizo – I got my soy chorizo at Trader Joe’s (photo above). I’m pretty sure you can get something similar at Sprouts. If you can’t find soy chorizo, you can instead use chopped up vegetarian sausages, crumbled tofu/tempeh or just add an extra can of beans. Let me know if you have any questions about this ingredient!
- Onion and Garlic – Onion and garlic add aromatics. I used a yellow onion and two cloves of minced garlic. You could use any type of onion you like though.
- Bell Peppers – I accidentally ordered a pack of tri-colored peppers with my last grocery order so I used those, but you can just use green and red or even just green pepper if you like. Green peppers are usually quite a bit cheaper than the red, orange or yellow ones.
- Canned Tomatoes – You just need one can of diced tomatoes. Fire roasted tomatoes are great because they add some extra smoky flavor. You could also just cut up a ripe tomato and add that instead of using canned.
- Black Beans – Black beans seemed like a good fit for these stuffed peppers, but you can really use any kind of beans you like. Pinto would be another great option.
- Rice – I used pre-cooked white rice that I had made earlier in the day. You can use leftover rice or you can even use a different grain like quinoa if you like.
- Marinara Sauce – The marinara sauce helps pull all the ingredients together. Any kind of pasta sauce will work, you could even use a jar of salsa if that is what you have.
- Spices – There are so many delicious flavors going on in this recipe! The soy chorizo adds lots of flavor, but I also add in some extra garlic and onion powder, paprika, cumin and dried oregano.
- Cheeses – I used a mixture of goat cheese and shredded cheddar cheese. I love goat cheese so I thought it added an amazing taste. But, if you aren’t a fan of goat cheese, you can use feta or extra cheddar instead.
How To Make Stuffed Pepper Casserole
- Start by pre-heating your oven to 425 degrees F. I like to prep all my ingredients ahead of time so it’s easier to put the meal together quickly.
- Heat a large skillet over medium heat and add about two teaspoons olive oil. Next, add in the soy chorizo and the onions. Use a spatula to break apart the chorizo, if needed, and mix everything together. Let chorizo and onions cook for about 3-5 minutes until the chorizo is starting to brown.
- Next, add in the bell peppers and garlic. Give a good stir and let cook until peppers are starting to soften, about 5 minutes.
- Next, add in the tomatoes, rice, beans, marinara sauce, spices and salt and pepper. Give everything a good mix and let cook until flavors are combined, about 5 minutes.
- Add in half a cup of shredded cheese and all of your goat cheese and gently mix together. If you’re not already using an oven safe pan, transfer your mixture to a baking dish. Top with remaining half a cup of cheese and place in the oven. Bake casserole until cheese is melted and mixture is warmed through, about 15 minutes.
- Let cool for a few minutes, add desired toppings and enjoy! I like to eat casserole by itself or with a side of chips or a salad.
Vegetarian Stuffed Pepper Casserole Recipe FAQs
- Is this recipe gluten free? Yes!
- Is this recipe vegan? No, I used regular cheese but you can easily make this recipe vegan by using vegan cheese.
- What if I can’t find soy chorizo? If you can’t find it, I would suggest instead using diced up vegetarian sausage, crumbled tofu or even just an extra can of beans.
- Can this casserole be frozen? Yes, this meal is freezer friendly. I would suggest assembling the meal just until the point of baking and then freezing. Re-heat in the oven from frozen.
- How long will leftovers keep in the refrigerator? If stored in an airtight container, leftovers should be good for 4-5 days.
- Is this recipe kid friendly? It really depends on your kids! My kids did not eat this, but if you children enjoy bell peppers they will probably love it!
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Cozy Vegetarian Recipes?
Cheesy Enchilada Rice Casserole
Cheesy Rice and Broccoli Casserole Bites
30 Minute Pizza Skillet Casserole
Cheesy Potato Enchilada Casserole
PrintVegetarian Stuffed Pepper Casserole with Soyrizo
- Total Time: 50 minutes
- Yield: 6 1x
- Diet: Vegetarian
Description
This Vegetarian Stuffed Pepper Casserole with Soyrizo is the perfect healthy dinner that is also cozy and filling! It’s packed with veggies, protein and flavorful Soyrizo. Serve with a side of corn chips or salad.
Ingredients
- 2 teaspoons olive oil
- 1 (12 oz) package soy chorizo, I used the one from Trader Joe’s
- 1 small yellow onion, diced
- 4 bell peppers, diced (you can use whatever colors you like)
- 2–3 cloves garlic, minced
- 1 (15 oz) can fire roasted tomatoes, with most of liquid drained off
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups cooked rice, or grain of choice
- 2 cups marinara sauce
- 1 cup shredded cheddar cheese, divided
- 1 (4 oz) log goat cheese
- 1 teaspoon dried oregano
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional garnishes: fresh parsley or cilantro, diced onion and tomatoes, fresh lime juice, avocado, hot sauce or sour cream
Instructions
- Pre-heat oven to 425 degrees F. I like to prep all my ingredients ahead of time so it’s easier to put the meal together quickly.
- Heat a large skillet over medium heat and add about two teaspoons olive oil. Next, add in the soy chorizo and the onions. Use a spatula to break apart the chorizo, if needed, and mix everything together. Let chorizo and onions cook for about 3-5 minutes until the chorizo is starting to brown.
- Next, add in the bell peppers and garlic. Give a good stir and let cook until peppers are starting to soften, about 3-5 minutes.
- Next, add in the tomatoes, rice, beans, marinara sauce, spices and salt and pepper. Give everything a good mix and let cook until flavors are combined, about 5 minutes.
- Add in half a cup of shredded cheese and all of your goat cheese and gently mix together. If you’re not already using an oven safe pan, transfer your mixture to a baking dish. Top with remaining half a cup of cheese and place in the oven. Bake casserole until cheese is melted and mixture is warmed through, about 15 minutes.
- Let cool for a few minutes, add desired toppings and enjoy! I like to eat casserole by itself or with a side of chips or a salad.
Notes
*If preparing this casserole ahead of time and not baking immediately, I would suggest covering with foil for the first 10 minutes of baking.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner, Vegetarian
- Method: Stovetop, Oven
- Cuisine: American
Jennifer says
What size casserole dish? Thank you!
Daniel says
What ingredients do the nutrition facts include? I would’ve expected it to be a bit higher given the recipe has rice, beans, and cheese, but want to double check. Looks delicious!
She Likes Food says
It should be all the ingredients that are included, but honestly, I’m currently looking into a different nutritional calculator because I don’t really trust the one I usually use. If you’re tracking anything inpaticular I would recommend putting the recipe into your own tracker just to make sure.