No Boil Stuffed Pepper Casserole

A casserole dish and plate with a fork each containing a rice casserole recipe covered in cheese and parsley.

4.50 from 4 votes

No Boil Stuffed Pepper Casserole

A fuss-free casserole using a no-boil method, featuring bell peppers, navy beans, long-grain white rice, and a flavorful tomato sauce with Italian seasoning.

Prep Time15

Cook Time45

Total Time1

Course: Main Dish

Cuisine: Canadian

Servings:

Calories: 350kcal

Author: Jacqueline Piper

Equipment

9 x 13 Baking Dish

Ingredients

2 cups vegetable broth
28 oz diced tomatoes
1 tablespoon Italian seasoning
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 bell peppers chopped
1 small onion chopped
19 oz navy beans drained and rinsed
1 cup long grain white rice
3 cloves garlic minced
1 cup shredded cheese

US Customary - Metric

Instructions

Preheat oven to 400°F (200°C).
Mix broth, tomatoes, seasoning, salt, and pepper in a pot and bring just to a boil on the stovetop. You can either heat the liquid on the stovetop or skip any boiling completely by using a microwave instead.
In a 9 x 13 casserole dish, layer the onion, pepper, garlic, beans, and rice.
Pour the hot liquid on top, and make sure the rice is submerged in the liquid.
Add foil, and bake for 45 minutes.
Remove the casserole from the oven and test the rice. It should be done. If it isn't add the foil back and return to the oven, checking every 5 minutes until it's done.
Add cheese and broil for 2-3 minutes, or bake for 5-10 minutes until the cheese melts.
Top with chopped parsley or cilantro and serve.

Video

Notes

For a very cheesy dish, double the cheesy.

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

The liquid needs to be very hot to cook the rice properly for this method.

Nutrition