Stuffed Pepper Casserole

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My plan was for this to actually a crockpot stuffed peppers recipe. However, I forgot to set it up each day and by Thursday evening I needed to make something for dinner with what we had on hand so this is what I came up with. It turned into a happy accident that tastes great and is done in less than an hour.

In a large bowl, combine 2 cups of cooked rice, 15 oz black beans (drained and rinsed), 1 cup of corn, 15 oz diced tomatoes (drained), 2 tbsp Worcestershire sauce (or liquid aminos), 1/2 tsp of Italian seasonings, 1/2 cup of cheddar cheese, and salt and pepper to taste. Stir well to combine.

Quarter 5 bell peppers and lay them on the bottom of a prepared 9×13 baking pan. It’s okay if they slightly overlap. Pour the rice mixture over top the bell peppers spreading out evenly. Dice 2 bell peppers and sprinkle them over top the rice mixture along with remaining 1/2 cup of cheese.

Cover with aluminum foil and place the baking pan in a preheated (375) oven for about 35 minutes.

Pre-aluminum foil

Stuffed Pepper Casserole

Ingredients:

  • 2 cups cooked rice
  • 15 oz canned black beans
  • 1 cup corn
  • 15 oz diced tomatoes
  • 2 tbsp Worcestershire sauce (or liquid aminos)
  • 1/2 tsp Italian seasonings
  • 1 cup cheddar cheese (divided)
  • salt and pepper (to taste)
  • 7 bell peppers

Instructions:

  1. In a large bowl, combine 2 cups of cooked rice with 15 oz black beans (drained and rinsed), 1 cup corn, 15 oz diced tomatoes (drained and rinsed), 2 tbsp Worcestershire sauce, 1/2 tsp Italian seasonings, 1/2 cup cheddar cheese, and salt and pepper to taste. Stir well to combine.
  2. Quarter 5 bell peppers and lay them on the bottom of a prepared 9×13 pan. Pour the rice mixture over the peppers and spread evenly.
  3. Dice 2 bell peppers and sprinkle across the top of the rice mixture along with the remaining 1/2 cup of cheddar.
  4. Preheat oven to 375, cover the 9×13 with aluminum foil and bake for 35 minutes.

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