Unstuffed Pepper Casserole

Name: Unstuffed Pepper Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
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

Instructions

Prep:10minCook:40min

If you love stuffed peppers, you are going to love this unstuffed pepper casserole! It has all the amazing flavors and textures of stuffed bell peppers without needing to make the filling separately, needing to stuff the peppers and to fuss with a knife when you eat it. Options for gluten-free Nutfree Soyfree

Updated at: Tue, 26 Nov 2024 00:36:55 GMT