Vegan Stuffed Pepper Casserole

All the flavors that you love in a traditional stuffed pepper, but in a no fuss vegan dump & bake meal. A Vegan Stuffed Pepper Casserole recipe featuring cauliflower rice, black beans, and vegetables, coated in a cashew queso sauce and topped with creamy avocado. It’s a healthy stuffed pepper casserole recipe that’s loaded with wholesome ingredients from the inside out.

While I love a good + healthy stuffed pepper, I am equally just as obsessed with this Vegan Stuffed Pepper Casserole. It includes all of the Mexican ingredients used to create the original, but in a casserole form.

Unlike traditional stuffed pepper recipes, this one has a vegan + deconstructed twist to it. Instead of sautéing and stuffing, all is required is an oven safe dish to throw everything in. Don’t worry though, as this healthy stuffed pepper casserole recipe is still loaded with flavor + nutrition.

For this vegan stuffed pepper recipe, we aren’t holding anything back. Nutrient rich cauliflower rice, protein-packed black beans, vibrant red bell peppers + onions, spicy jalapeños, fire roasted tomatoes, all get coated in a homemade creamy cashew queso. Top it off with some sliced avocado + fresh cilantro and vegan stuffed peppers are served!

Why You’ll Love This Vegan Stuffed Pepper Casserole Recipe

• Full of Flavor: Thanks to the protein-rich black beans, veggies, cashew queso, and creamy avocado, each bite is packed with flavor.
• Balanced Meal: From the inside out, this vegan dump & bake meal is loaded with nutrition.
• A No Fuss Recipe: Although this Vegan Stuffed Pepper Casserole recipe tastes like it took hours to prepare, there’s no hassle required. 

Ingredients

• Organic Beans: The beans are the staple for this Mexican dish & they’re full of healthy fats and plant-based protein. I used organic black beans, but you can certainly use organic pinto beans.
• Organic Red Bell Peppers: Essential! I used red, but you can certainly use any color that you desire or a combination of them.
• Organic Red Onion: Just like the bell peppers, any color will work!
• Organic Fire-Roasted Diced Tomatoes: The diced tomatoes, adds texture and extra juiciness. I highly recommend using fire-roasted tomatoes for the added smoky flavor, but you can use any diced tomatoes that you have on hand. 
• Organic Cauliflower Rice: Cauliflower rice isn’t technically rice, but it looks like rice. You can find organic pre-made cauliflower rice at your local health foods store. 
• Organic Cashew Queso: My homemade and vegan cashew queso is coated over the entire dish. 
• Organic Avocado: For some extra creaminess, as well healthy fats to this vegan dump & bake. You can dice it, slice it, or mash it into guacamole. Whatever floats your boat!
• Organic Cilantro: For topping! If you’re not a fan you can leave it out or add more if you are!

How To Make

1. Prepare. Preheat oven to 400 degrees F. In a casserole safe dish, spread the fire roasted tomatoes across the bottom. Arrange ½ of the sliced bell peppers on top and the first of three sprinkle of chopped onion. Add the cauliflower rice, black beans, and the second sprinkle chopped onion. Pour all of the cashew queso over the entire casserole, add the remaining bell peppers, jalapeño slices, and the final sprinkle of red onions.
2. Bake. Transfer the casserole to the oven, uncovered, and bake for 25 – 30 minutes. 
3. Cashew Queso. Combine all the ingredients in a high-speed blender and blend until totally smooth. If the sauce is thicker than you’d like, add water by the tablespoon until it’s the right consistency for you.
4. Serve. Remove from oven. Top with sliced avocado and fresh cilantro, if desired. Enjoy!

Tips for Making Vegan Stuffed Pepper Casserole Perfectly

• Organic Bell Peppers & Organic Onion: Any color combination will work!
• Organic Black Beans: I used organic black beans, but pinto beans will also work. 
• Organic Cauliflower Rice: You can find organic pre-made cauliflower rice at your local health foods store. 
• Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the queso is creamy + smooth.

Storing & Reheating

As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the casserole cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer to an air-tight glass container in the refrigerator for up to 4 days. 

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. 

More Vegan Mexican Recipes You’ll Love

• Vegan Sweet Potato Nachos
• Vegan Burrito Bowls with Shredded Mexican Jackfruit
• Vegan Sweet Potato Burrito Bowls
• Vegan Chipotle Stuffed Sweet Potatoes
• Butternut Squash Burrito Bowls

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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