Vegetarian Stuffed Pepper Casserole with Soyrizo

This Vegetarian Stuffed Pepper Casserole with Soyrizo is a cozy and filling healthy dinner. It’s packed with veggies, protein, and flavorful Soyrizo. Serve with a side of corn chips or salad.

If you’ve been around here for a while, you know that I love adding bell peppers to my recipes. That being said, I have always loved the flavors of stuffed peppers, but for some reason, I’ve never enjoyed eating the whole, huge pepper. I decided to make this Vegetarian Stuffed Pepper Casserole because it has all the delicious flavors of stuffed peppers, but all the ingredients are similarly sized.

I try not to use many ingredients that are hard to come by, but we had this soy Chorizo from Trader Joe’s that needed to be used, and this stuffed pepper casserole was the perfect way to use it.

Vegetarian Stuffed Pepper Casserole Ingredients and Substitutions

• Soy Chorizo – I found my soy chorizo at Trader Joe’s (photo above).  I’m pretty sure you can find a similar option at Sprouts. If you can’t find soy chorizo, use chopped-up vegetarian sausages, crumbled tofu/tempeh, or an extra can of beans. Let me know if you have any questions!
• Onion and Garlic – Onion and garlic add aromatics. I used a yellow onion and two cloves of minced garlic. You can use any type of onion you like.
• Bell Peppers – I accidentally ordered a pack of tri-colored peppers with my last grocery order, so I used those, but you can use green and red or green peppers alone if you like. Green peppers are usually quite a bit cheaper than the red, orange, or yellow ones.
• Canned Tomatoes – You need one can of diced tomatoes. Fire-roasted tomatoes are great because they add some smoky flavor. You can also just cut up a ripe tomato and add that instead of using canned.
• Black Beans – Black beans seemed like a good fit for these stuffed peppers, but you can really use any kind of beans you like. Pinto is another great option.
• Rice – I used pre-cooked white rice that I had made earlier in the day.  You can use leftover rice or a different grain like quinoa if you like.
• Marinara Sauce – The marinara sauce helps pull all the ingredients together.  Any pasta sauce will work; you can even use a jar of salsa if that’s what you have.
• Spices – There are so many delicious flavors going on in this recipe. The soy chorizo adds lots of flavor, but I also add some extra garlic, onion powder, paprika, cumin, and dried oregano.
• Cheeses – I used a mixture of goat cheese and shredded cheddar cheese.  I love goat cheese, so I thought it added an amazing taste. But if you aren’t a fan of goat cheese, you can use feta or extra cheddar instead.

Why Your Body Will Love This Casserole

• Fiber – If you read this blog often, you know I love beans for many reasons, including their fiber content. The fiber in black beans helps digestion (including passing healthy bowel movements) and blood sugar regulation. It binds to toxins and carries them out of our system. Fiber also helps us feel full for longer, contributing to weight management.
• Heart Health – Beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.
• Phytochemicals – Phytochemicals are found in plants and are particularly potent in colorful fruits and veggies, like red, yellow, and green peppers. They help prevent cancer, Alzheimer’s, and diabetes, reduce inflammation, support the heart and immune system, and regulate hormones.
• Garlic and Onions – Garlic and onions are superfoods with benefits ranging from heart health to cancer prevention to immune support. They’re loaded with potassium and have anti-inflammatory benefits.

How To Make Stuffed Pepper Casserole

1. Start by pre-heating your oven to 425 degrees F. I like to prep all my ingredients ahead of time so it’s easier to put the meal together quickly.
2. Heat a large skillet over medium heat and add two teaspoons of olive oil. Next, add the soy chorizo and the onions.  If needed, use a spatula to break apart the chorizo and mix everything together. Let chorizo and onions cook for about 3-5 minutes until the chorizo starts to brown.
3. Next, add the bell peppers and garlic. Give a good stir and cook until the peppers soften, about 5 minutes.
4. Next, add the tomatoes, rice, beans, marinara sauce, spices, salt and pepper. Give everything a good mix and cook until flavors are combined, about 5 minutes.
5. Add half a cup of shredded cheese and all of your goat cheese and gently mix together. If you’re not using an oven-safe pan, transfer your mixture to a baking dish. Top with half a cup of cheese remaining and place in the oven. Bake casserole until cheese is melted and mixture is warmed through, about 15 minutes.
6. Let cool for a few minutes, add desired toppings, and enjoy! I like to eat casseroles by themselves or with a side of chips or a salad.

Vegetarian Stuffed Pepper Casserole Recipe FAQs

• Is this recipe gluten-free? Yes!
• Is this recipe vegan? No, I used regular cheese, but you can easily make this recipe vegan by using vegan cheese.
• What if I can’t find soy chorizo? If you didn’t find it, I suggest using diced-up vegetarian sausage, crumbled tofu, or even an extra can of beans.
• Can this casserole be frozen? Yes, this meal is freezer-friendly. I would suggest assembling the meal just until the point of baking and then freezing.  Re-heat in the oven from frozen.
• How long will leftovers be kept in the refrigerator? Leftovers should be good for 4-5 days if stored in an airtight container.
• Is this recipe kid-friendly? It really depends on your kids! My kids did not eat this, but if your children enjoy bell peppers, they will probably love it.

Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!

Looking For More Cozy Vegetarian Recipes?

Rice and Bean Taco Casserole

Cheesy Enchilada Rice Casserole

Cheesy Rice and Broccoli Casserole Bites

30 Minute Pizza Skillet Casserole

Cheesy Potato Enchilada Casserole

Vegetarian Stuffed Pepper Casserole with Soyrizo

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• Author: She Likes Food
• Total Time: 50 minutes
• Yield: 6 1x
• Diet: Vegetarian

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Description

This Vegetarian Stuffed Pepper Casserole with Soyrizo is the perfect healthy dinner that is also cozy and filling! It’s packed with veggies, protein and flavorful Soyrizo.  Serve with a side of corn chips or salad.

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Ingredients

Scale 1x2x3x

• 2 teaspoons olive oil
• 1 (12 oz) package soy chorizo, I used the one from Trader Joe’s
• 1 small yellow onion, diced
• 4 bell peppers, diced (you can use whatever colors you like)
• 2–3 cloves garlic, minced
• 1 (15 oz) can fire roasted tomatoes, with most of liquid drained off
• 1 (15 oz) can black beans, drained and rinsed
• 2 cups cooked rice, or grain of choice
• 2 cups marinara sauce
• 1 cup shredded cheddar cheese, divided
• 1 (4 oz) log goat cheese
• 1 teaspoon dried oregano
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional garnishes: fresh parsley or cilantro, diced onion and tomatoes, fresh lime juice, avocado, hot sauce or sour cream

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Instructions

1. Pre-heat oven to 425 degrees F.  I like to prep all my ingredients ahead of time so it’s easier to put the meal together quickly.
2. Heat a large skillet over medium heat and add about two teaspoons olive oil.  Next, add in the soy chorizo and the onions.  Use a spatula to break apart the chorizo, if needed, and mix everything together.  Let chorizo and onions cook for about 3-5 minutes until the chorizo is starting to brown.
3. Next, add in the bell peppers and garlic.  Give a good stir and let cook until peppers are starting to soften, about 3-5 minutes.
4. Next, add in the tomatoes, rice, beans, marinara sauce, spices and salt and pepper.  Give everything a good mix and let cook until flavors are combined, about 5 minutes.
5. Add in half a cup of shredded cheese and all of your goat cheese and gently mix together.  If you’re not already using an oven safe pan, transfer your mixture to a baking dish.  Top with remaining half a cup of cheese and place in the oven.  Bake casserole until cheese is melted and mixture is warmed through, about 15 minutes.
6. Let cool for a few minutes, add desired toppings and enjoy!  I like to eat casserole by itself or with a side of chips or a salad.

Notes

*If preparing this casserole ahead of time and not baking immediately, I would suggest covering with foil for the first 10 minutes of baking.

• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Dinner, Vegetarian
• Method: Stovetop, Oven
• Cuisine: American