The Easiest No Boil Stuffed Pepper Casserole Recipe

This stuffed bell pepper casserole recipe features all of the classic flavors of stuffed peppers but in a deconstructed, easy to put together method. Using a no boil method cuts down on prep time and makes getting this easy dinner recipe on the table super easy.

Jump to:

• Ingredients
• Substitutions + Variations
• Instructions
• Tips for making a one pan rice casserole
• What to serve with unstuffed pepper casserole
• Storage
• FAQs
• Recipe

This easy stuffed pepper casserole recipe is based on the flavors of traditional stuffed peppers, made meatless by using white beans.

This vegetarian casserole recipe is easy to make, budget-friendly, and easy to customize with no need to boil rice ahead of time of brown meat (although you can, see substitutions and variations).

Using the dump and bake method where you add super hot liquid and then cover the dish in foil before baking it, leads to soft and fluffy rice. The flavorful broth is slowly absorbed during the cooking process.

And finally, you can add your favorite cheese on top and broil until bubbly and golden brown. Such a delicious weeknight dinner idea!

If you love casseroles, try this no boil cheesy meatball pasta bake or a tuna sushi bake next.

Ingredients

See the recipe card for exact amounts.

• broth: I use vegetable broth. You can use chicken broth instead.
• canned tomatoes: I use diced tomatoes in puree for this recipe which has a bit thicker liquid base.
• seasoning: use your favorite Italian seasoning recipe. My recipe is a blend of dried basil, dried parsley, dried oregano, garlic powder, onion powder, rosemary, and red pepper flakes. You'll need salt and pepper to season as well.
• bell peppers: I buy yellow, orange, and red bell peppers because I prefer them over green bell peppers, but you can use whichever ones you like.
• navy beans: this adds some density and protein to the recipe.
• rice: you'll need long grain white rice for this recipe.
• cheese: I like spice so I use a Jalapeño Monterey Jack but you can use mozzarella cheese or cheddar cheese instead. Use a diary free cheese for a vegan casserole.

Substitutions + Variations

• beans: Instead of keeping the casserole vegetarian, you can add lean ground beef, ground turkey, ground chicken, or ground Italian sausage. If using meat, make sure to brown the meat on the stove top first. Heat a large skillet over medium heat and cook until brown. Discard any excess oil and add the meat to the casserole dish with the chopped peppers.
• rice: I've only tested this recipe with white rice, but I've tested others using brown rice. The liquid amount should be enough for brown rice but it'll need more time to cook, probably 15-20 minutes longer.

Instructions

To serve, scatter fresh parsley on top and portion onto plates.

Tips for making a one pan rice casserole

• The liquid needs to be at or near a boil when you're making a casserole where you don't cook the rice or pasta first, like a dump-and-bake casserole. 
• Make it spicy by adding red pepper flakes.
• Customize this recipe with some extra vegetables like frozen drained spinach or green beans.
• If using meat, brown it first for the best flavor.

What to serve with unstuffed pepper casserole

To serve this casserole with bread, try stuffed garlic bread or easy focaccia. For vegetables on the side, try roasted green beans, brown sugar brussels sprouts, or a spinach and arugula salad.

Storage

Store the leftover casserole in the fridge in an airtight container or in the baking dish covered tightly with plastic wrap, for 4-5 days.

Recipe