Vegan Richa · by Vegan Richa★ 5.0 (11)

Unstuffed Pepper Casserole

Name: Unstuffed Pepper Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: american
Ingredients: 2 teaspoons oil; 1 cup chopped onion (chopped into 1/2” or larger pieces); 3 cloves garlic (minced); 2 bell peppers (chopped into 1” pieces. Use 1 red and 1 green, if possible.); 2 ounces sliced cremini mushrooms (or use button mushrooms); 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 teaspoon Italian herbs; 2 teaspoons vegan Worcestershire sauce (or use tamari ); 4 ounces canned tomato puree; 1/2 cup chopped tomato; 1 1/2 cups hot water (or veggie stock. Not necessarily boiling, but it should be hot.); 3/4 cup white rice (washed, soaked for 5 minutes, and then drained ( I use Indian basmati) ); 3/4 cup veggie grounds (or use 3/4 cup of cooked lentils, chickpeas, or other beans); 1/4 cup vegan parmesan; optional add ins: 1/2 teaspoon pepper flakes , 2 tablespoons chopped sundried tomatoes, chopped fresh basil or oregano; 3/4 cup vegan breadcrumbs; 1/2 cup vegan mozzarella (or a mix of vegan mozzarella and vegan parmesan); generous pinches of salt and pepper flakes; 1 teaspoon olive oil

NUTRITION · PER SERVING50M COOK

CAL 10%·PRO 16%

CARBS 27G56% OF CAL

4G FIBER16G OTHER7G TOTAL SUGAR

FAT 7G30% OF CAL

1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

An unstuffed pepper casserole with the flavors of traditional stuffed peppers without the fussy preparation. Rice, vegetables, and plant-based ground with melted cheese baked together.

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Ingredients

serves 6

2 teaspoons oil
1 cup chopped onion (chopped into 1/2” or larger pieces)
3 cloves garlic (minced)
2 bell peppers (chopped into 1” pieces. Use 1 red and 1 green, if possible.)
2 ounces sliced cremini mushrooms (or use button mushrooms)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoon Italian herbs
2 teaspoons vegan Worcestershire sauce (or use tamari )
4 ounces canned tomato puree
1/2 cup chopped tomato
1 1/2 cups hot water (or veggie stock. Not necessarily boiling, but it should be hot.)
3/4 cup white rice (washed, soaked for 5 minutes, and then drained ( I use Indian basmati) )
3/4 cup veggie grounds (or use 3/4 cup of cooked lentils, chickpeas, or other beans)
1/4 cup vegan parmesan
optional add ins: 1/2 teaspoon pepper flakes , 2 tablespoons chopped sundried tomatoes, chopped fresh basil or oregano
3/4 cup vegan breadcrumbs
1/2 cup vegan mozzarella (or a mix of vegan mozzarella and vegan parmesan)
generous pinches of salt and pepper flakes
1 teaspoon olive oil

At a glance

PER SERVING · TIME 50M

CAL 10%·PRO 16%

CARBS 27G56% OF CAL

4G FIBER16G OTHER7G TOTAL SUGAR

FAT 7G30% OF CAL

1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 10m
Cook: 40m
Sodium: 532mg
Total sugar: 7g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 388mg
Calcium: 122mg
Iron: 2mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 10M
SODIUM: 532MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Unstuffed Pepper Casserole

Nutrition & ingredients

Ingredients

At a glance