Vegetarian Meatless Pepper Mushroom Casserole
Bursting with vibrant flavors and hearty ingredients, this Vegetarian Meatless Pepper Mushroom Casserole is the ultimate comfort food for plant-based eaters and veggie enthusiasts alike. Packed with a colorful medley of sautéed bell peppers, earthy cremini mushrooms, protein-rich black beans, and fluffy cooked rice, this casserole is elevated with aromatic spices like cumin, smoked paprika, and oregano. A luscious layer of melted mozzarella and cheddar cheese crowns the dish, creating a golden, bubbly topping that’s hard to resist. Perfect for weeknight dinners or meal prep, this casserole is as easy to make as it is delicious, with just 20 minutes of prep time and a quick bake in the oven. Garnished with fresh parsley or cilantro, it’s a simple yet satisfying dish that’s sure to become a family favorite. Ideal for vegetarian meal plans and gluten-free diets (just swap the rice for a GF option), this recipe is a flavorful celebration of wholesome ingredients.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium bell peppers (any color), diced
- 8 ounces cremini or button mushrooms, sliced
- 3 cloves garlic cloves, minced
- 2 cups cooked white or brown rice
- 14.5 ounces canned diced tomatoes, drained
- 2 tablespoons tomato paste
- 15 ounces canned black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with a little olive oil or non-stick cooking spray.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the diced bell peppers and sliced mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened and the mushrooms release their liquid.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the cooked rice, drained diced tomatoes, tomato paste, black beans, ground cumin, smoked paprika, dried oregano, salt, and black pepper to the skillet. Mix everything thoroughly and cook for 2-3 minutes to combine the flavors.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
Sprinkle the shredded mozzarella cheese and shredded cheddar cheese evenly on top of the casserole.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes. Sprinkle the chopped parsley or cilantro on top for garnish before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
2463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 5826 mg | 253% | |
| Total Carbohydrate | 257.7 g | 94% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 40.0 g | ||
| Protein | 124.6 g | 249% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2416 mg | 186% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3925 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
