With meaty vegan ground beef, brown rice, three varieties of bell peppers, and plenty of cheese, this stuffed pepper casserole is a satisfying, family-friendly dinner!
I love stuffed peppers for dinner, but some nights I’m just not up for all that stuffing. That’s when I opt for this stuffed pepper casserole, a one-dish dinner that has all the same ingredients of stuffed peppers, but in a single skillet!
This stuffed pepper casserole is a hearty comfort food dinner that cooks the bell peppers with the filling mixture for delicious results, making it an easy dinner option that comes together with minimal effort.
What makes this dish even better is that it’s so versatile! You can make your own unique version of stuffed pepper casserole with whatever ingredients you have on hand. I share some ideas later in this post!
Why You’ll Love This Stuffed Pepper Casserole Recipe
Here’s what makes this stuffed pepper casserole a winner.
- Vegan . Most stuffed pepper casseroles are made with ground beef, but this one is completely plant-based.
- Easy to make . This dish comes together with very little hands-on time, so it’s ideal for busy weeknights. Relax a bit while dinner simmers away on the stovetop!
- Versatile . You can customize this dish to fit your tastes or whatever ingredients you have on hand. Add some mushrooms, spinach, or other vegetables for extra flavour.
- Comforting and delicious . This cozy casserole is packed with savoury flavour and perfect for those chilly nights when you’re craving something filling and satisfying.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Extra-virgin olive oil
- Vegan ground “beef” – Not a fan of store-bought meat substitutes? Use an equivalent amount of crumbled tempeh.
- Onion – Yellow or white are both fine.
- Garlic
- Italian seasoning
- Smoked paprika – I love adding a little smoked paprika to bring some smoky flavour to this dish.
- Ground cumin
- Salt
- Black pepper
- Bell peppers – You’ll need red, green, and yellow. (Orange or purple can be substituted for the red and yellow if you’d like!)
- Diced tomatoes – You’ll need both the tomatoes and their juices.
- Tomato paste
- Brown rice – Don’t use instant or quick-cooking rice; you’ll need regular brown rice for this recipe.
- Water
- Vegan cheese – I use a combination of mozzarella and cheddar.
- Fresh parsley – For garnish and a bit of herbaceous flavour.
How to Make Stuffed Pepper Casserole
Ready for a satisfying comfort food dinner? Here’s what you’ll need to do!
Brown the beef and onion . Warm the oil in a large skillet or Dutch oven set over medium heat, then add the vegan ground beef and onion. Cook, stirring occasionally, until the beef is browned and the onion is softened.
Season . Add the garlic, Italian seasoning, smoked paprika, ground cumin, salt, and black pepper and cook for an additional 2 to 3 minutes, or until the garlic is fragrant.
Add the vegetables . Stir in the diced tomatoes and juices, tomato paste, and peppers.
Simmer . Stir in the brown rice and 2 cups of water, then bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 30 to 35 minutes, or until the rice is tender. Stir occasionally.
Finish . Add the vegan cheese to the top of the casserole and cover the skillet to melt it. Remove from the heat and garnish with parsley before serving.
Tips for Success
Follow these pointers for perfect stuffed pepper casserole:
- Cut the vegetables into even sizes . This will ensure that they all finish cooking at the same time so you don’t end up with larger pieces that are still crunchy!
- Choose a vegan cheese that melts well . Most vegan shreds are formulated for melting, but I especially like Violife shreds, which melt very smoothly.
- Stir often . You’ll need to stir the casserole a few times as it simmers to keep it from sticking to the bottom of the skillet. If the casserole starts to dry out before the rice is fully cooked, add a splash of water or vegetable broth.
Variations
This stuffed pepper casserole is delicious as-is, but there’s also a lot of room to make it your own! Here are some ideas to try:
- Stir baby spinach into the casserole at the end of the cooking time, just before adding the cheese. It will wilt right into the mixture.
- Add sliced mushrooms or diced zucchini with the onion and vegan ground beef.
- Skip the vegan cheese if you’re not a fan and simply stir some nutritional yeast into the casserole for cheesy flavour.
Serving Suggestions
A dollop of vegan sour cream is the perfect finishing touch on your stuffed pepper casserole. You can pair it with a simple side salad to round out your dinner, or serve it alongside garlic bread or vegan naan .
How to Store Leftovers
Store leftover stuffed pepper casserole in an airtight container in the refrigerator for up to 4 days. Reheat leftovers in the microwave or oven until warmed through, or in a skillet over medium-low heat with a splash or water or broth, if needed.
Can I Freeze This Recipe?
Stuffed pepper casserole is freezer-friendly and can be frozen for up to 3 months in an airtight container or zip-top bag. Thaw it in the refrigerator and then reheat according to the instructions above.
More Satisfying Vegan Dinner Ideas
- Spaghetti Squash Lasagna Boats
- Baked Eggplant Parmesan
- Roasted Red Pepper Lentil Pasta
- Vegan Chicken Pot Pie Casserole
- Cauliflower Mac and Cheese
Ingredients
- 1 tablespoon extra virgin olive oil , 13 grams
- 1 pound vegan ground “beef” , 453 grams
- 1 large onion , 160 grams
- 4 cloves garlic , 28 grams
- 1 teaspoon Italian seasoning , 2 grams
- 2 teaspoons smoked paprika , 6 grams
- 1 teaspoon ground cumin , 2 grams
- 1 teaspoon salt , 5 grams
- 1 teaspoon black pepper , 2 grams
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow pepper
- 1 (14.5 oz) can diced tomatoes in their juices , or 411 grams
- 3 tablespoons tomato paste , 60 grams
- 1 cup brown rice , uncooked (180 grams)
- 2 cups water , 480 grams
- 1/2 cup vegan mozzarella cheese , 50 grams
- 1/2 cup vegan cheddar cheese , 50 grams
- 1 tablespoon chopped fresh parsley , 5 grams for serving
Instructions
- Heat the oil in a large skillet or Dutch oven over medium heat. Add the vegan ground “beef” and chopped onion to the skillet. Cook, stirring occasionally, until it starts to brown and crumble, and the onion becomes tender, approximately 5-7 minutes.
- Add minced garlic, Italian seasoning, smoked paprika, ground cumin, salt, and black pepper to the “beef”. Cook for an additional 2-3 minutes until the garlic is fragrant.
- Core and dice the red, green, and yellow bell peppers. Stir in the diced tomatoes (including their juices), tomato paste, and diced peppers. Mix well to combine all the ingredients.
- Add the uncooked brown rice to the skillet, followed by 2 cups of water. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 30-35 minutes, or until the rice is tender and cooked through. Stir occasionally to prevent sticking.
- Once the rice is cooked, sprinkle the grated vegan mozzarella and cheddar cheese on top of the mixture. Cover the skillet again with a lid to help the vegan cheese melt better.
- Remove from the stovetop, sprinkle with chopped parsley and serve.
Notes
Stuffed Pepper Casserole
Ingredients
- 1 tablespoon extra virgin olive oil 13 grams
- 1 pound vegan ground “beef” 453 grams
- 1 large onion 160 grams
- 4 cloves garlic 28 grams
- 1 teaspoon Italian seasoning 2 grams
- 2 teaspoons smoked paprika 6 grams
- 1 teaspoon ground cumin 2 grams
- 1 teaspoon salt 5 grams
- 1 teaspoon black pepper 2 grams
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow pepper
- 1 (14.5 oz) can diced tomatoes in their juices or 411 grams
- 3 tablespoons tomato paste 60 grams
- 1 cup brown rice uncooked (180 grams)
- 2 cups water 480 grams
- 1/2 cup vegan mozzarella cheese 50 grams
- 1/2 cup vegan cheddar cheese 50 grams
- 1 tablespoon chopped fresh parsley 5 grams for serving
Instructions
- Heat the oil in a large skillet or Dutch oven over medium heat. Add the vegan ground “beef” and chopped onion to the skillet. Cook, stirring occasionally, until it starts to brown and crumble, and the onion becomes tender, approximately 5-7 minutes.
- Add minced garlic, Italian seasoning, smoked paprika, ground cumin, salt, and black pepper to the “beef”. Cook for an additional 2-3 minutes until the garlic is fragrant.
- Core and dice the red, green, and yellow bell peppers. Stir in the diced tomatoes (including their juices), tomato paste, and diced peppers. Mix well to combine all the ingredients.
- Add the uncooked brown rice to the skillet, followed by 2 cups of water. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 30-35 minutes, or until the rice is tender and cooked through. Stir occasionally to prevent sticking.
- Once the rice is cooked, sprinkle the grated vegan mozzarella and cheddar cheese on top of the mixture. Cover the skillet again with a lid to help the vegan cheese melt better.
- Remove from the stovetop, sprinkle with chopped parsley and serve.
Video
Notes
Nutrition
Stuffed Pepper Casserole https://jessicainthekitchen.com/stuffed-pepper-casserole/ September 11, 2023
Richly spiced aloo gobi makes for a hearty, flavourful weeknight dinner loaded with tender potatoes and cauliflower. Just add rice or vegan naan and you’ve got a satisfying meal!
My curry recipes are some of the most popular dinner ideas here on Jessica in the Kitchen. You guys love my Coconut Chickpea Curry , Thai Green Curry , Red Lentil Curry and Coconut Curry Soup . And this aloo gobi is such an amazing, mouthwatering, and comforting curry that you’ll be making it over and over again.
I can’t guarantee that this cauliflower and potato curry is as authentic as traditional aloo gobi, but I really did my best to honour it. Think creamy, deliciously seasoned, and loaded with so much flavour. I cook the cauliflower and potatoes partially first, until the potatoes start to crisp up, which adds such a beautiful texture to the dish.
Why You’ll Love This Aloo Gobi Recipe
Here’s why this aloo gobi is a guaranteed winner:
- Easy to make . This curry comes together quickly and easily, making it an excellent choice for weeknight dinners!
- Comfort food at its best . Packed full of flavour and with just the right amount of heat, this aloo gobi will warm you up and fill your belly.
- Versatile . This curry recipe can be easily adapted—you can add more or less heat, incorporate more veggies, and serve it over rice, quinoa , cauliflower rice (double the cauliflower!), or pair it with vegan naan .
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cauliflower – Break up the florets into evenly-sized pieces.
- Irish potatoes – You can leave the skin on or off—whichever you prefer.
- Coconut oil – Virgin coconut oil adds another layer of flavour to this aloo gobi.
- Red onion – I use red, but yellow or white are fine too.
- Tomatoes
- Ginger – Fresh ginger is much more pungent and warm than ground ginger.
- Garlic
- Garam masala – A multitasker in Indian cuisine!
- Red curry paste
- Curry powder – Use mild curry powder here, unless you want a spicier curry—in that case, opt for hot or Madras curry powder.
- Coconut milk – Full-fat coconut milk will give you the creamiest results.
- Salt and pepper
- Lime juice
How to Make Aloo Gobi
In addition to being easy, aloo gobi is meal-prep-friendly too. It’s one of those magical recipes that tastes even better after a day or two in the fridge!
Melt the oil . In a large pot set over medium high heat, add a tablespoon of the coconut oil.
Cook the cauliflower and potatoes . Stir in the cauliflower and potatoes and cook for 10 to 12 minutes, or until they begin to crisp. Season to taste with salt and pepper.
Start the sauce . Add the remaining coconut oil to another pan, along with the onions and tomatoes. Season with salt and pepper, then lower the heat to medium and cook for about 10 minutes, or until the tomatoes release their juices and the onions are soft.
Season . Stir in the ginger, garlic, garam masala, red curry paste, and curry powder.
Simmer . Stir in the coconut milk, followed by the cauliflower florets and the potatoes. Bring the curry to a boil, then reduce to medium-low and simmer for 5 minutes.
Finish . Season to taste, then remove the curry from the heat and stir in a squeeze of lime juice. Cool slightly, then serve.
Tips for Success
Follow these additional tips to make sure your aloo gobi turns out perfect:
- Cut the vegetables into uniform sizes . This is especially important for the potatoes—if some cubes are larger than others, you’re likely to have some potatoes that are falling apart in the curry with others that are still crunchy and raw.
- Don’t skip the lime! For the most flavourful curry, don’t forget to add the lime juice at the end. It really brightens up the dish and adds a beautiful zing!
- Adjust the consistency . If you want a saucier curry, you can add up to another ½ cup of coconut milk. You may want to add more seasonings to account for the extra liquid.
Variations
There are so many ways to make this aloo gobi your own! Here are some of my favourites:
- If you’re looking to add some greens, try adding in spinach or kale. They’ll wilt quickly and add a beautiful colour and texture to the dish.
- If you like your curries a bit more spicy, try adding a chopped jalapeño or cayenne for an extra kick.
- For extra protein, feel free to add canned chickpeas, tofu, lentils, or vegan chicken .
- Add other vegetables that you happen to have on hand—green peas, carrots, or bell peppers would all work well.
Serving Suggestions
This aloo gobi is delicious served with rice, garlic naan , or quinoa. You can also use it as a filling for wraps, lettuce cups, or even tacos!
How to Store Leftovers
Leftovers will keep in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a pan set over medium-low heat; you may need to add a splash of water or broth.
Can I Freeze This Recipe?
While you can freeze this recipe, I don’t recommend it because the texture of white potatoes suffers after freezing, thawing, and reheating. If you’re looking for a freezer-friendly curry, try my Sweet Potato Curry or Chickpea Tikka Masala .
More Vegan Cauliflower Recipes
- Cauliflower Mac and Cheese
- Roasted Cauliflower Soup
- Cauliflower Pizza Bites
- Crispy Cauliflower Tacos with Chipotle Crema
- Sticky Sesame Cauliflower Wings
Ingredients
- 1 medium head cauliflower , de-stemmed and florets broken up
- 2 cups Irish potatoes , cubed
- 2 tablespoons coconut oil
- ½ red onion , chopped
- 6 medium , 14 ounces tomatoes
- 2 teaspoons minced ginger
- 4 cloves garlic , minced
- 1 tablespoon garam masala
- 3 tablespoons red curry paste
- 1 teaspoon curry powder
- ¾ cup coconut milk , I used from the can, you can use can or box
- Salt and pepper to taste
- squeeze of juice of ½ lime
Instructions
- In a large pot over medium high heat, add a tablespoon of the coconut oil.
- Add in the cauliflower florets and the potatoes and stir together to cook down and crisp up, for about 10-12 minutes. Season to taste with sea salt and pepper.
- While that’s cooking, in a another pan, add the other tablespoon of coconut oil. Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
- Add in the ginger, garlic, garam masala, red curry paste and curry powder. Stir to combine.
- Add in the coconut milk and stir again. Add in the cauliflower florets and the potatoes here from the first pan. Bring the curry to a boil, and then reduce immediately to medium-low so that the mixture continues to simmer for 5 more minutes.
- Taste the curry and season with salt and pepper if you desire. If you want more liquid/gravy, add up to another ½ cup of coconut milk depending on the amount you want. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don’t skip this step!! Allow to cool slightly and then serve. Enjoy!
