Dump-and-Bake Mexican Stuffed Pepper Casserole Recipe

This vegan, gluten-free casserole takes simple pantry and fridge ingredients — quinoa, black beans, bell peppers and salsa — and turns them into a flavorful stuffed-pepper inspired bake. It’s a great weeknight option: just combine, cover, and bake. Quinoa cooks beautifully in the oven and absorbs the tomato and spice flavors for a moist but not mushy texture.

Casserole:

• 1 medium sweet potato, peeled and cubed (about 250g)
• 1 medium onion, chopped (about 125g)
• 2 medium bell peppers, chopped (about 180g)
• 1 can black beans, drained and rinsed (about 260g)
• 1 cup canned corn, drained (about 175g)
• 1/2 cup dry quinoa (about 100g)
• 1 cup salsa (about 225g)
• 1 cup canned diced tomatoes with juices (about 210g)
• 1 1/2 cups vegetable broth (about 375ml)
• 1 tbsp taco seasoning (homemade or store-bought)
• 1/2 tsp salt
• 1/4–1/2 tsp black pepper, to taste

Optional toppings:

• Vegan cheese
• Cilantro
• Avocado slices
• Vegan sour cream
• Lime wedges

1. Preheat the oven to 375°F (190°C). In a large 9×13‑inch casserole dish, combine the cubed sweet potato, chopped onion, chopped bell peppers, black beans, corn, dry quinoa, salsa, diced tomatoes with juices, vegetable broth, taco seasoning, salt, and pepper. Stir well so the quinoa and vegetables are evenly distributed.
2. Cover the dish tightly with foil and bake for 30 minutes. The covered bake allows the quinoa to steam and absorb the liquids evenly.
3. Remove the foil and continue baking for another 10–12 minutes, or until most of the excess liquid has cooked off and the sweet potatoes are tender.
4. If using vegan cheese, sprinkle about 1 cup on top and broil for 1–2 minutes until the cheese melts and the edges brown slightly. Watch carefully to avoid burning.
5. Let the casserole rest for about 10 minutes before serving. Garnish with cilantro, avocado, vegan sour cream and lime wedges if desired.

• Baking quinoa: Quinoa is forgiving in the oven—unlike rice it cooks evenly without getting mushy when baked covered. The liquid in this recipe (salsa, tomatoes and broth) flavors the quinoa while it cooks, so there’s no need to pre-cook the grain.
• Vegetable swaps: Use whatever you have on hand. Diced zucchini, chopped spinach (stirred in after baking so it wilts but doesn’t overcook), or shredded carrots all work well.
• Spice level: Adjust the taco seasoning or add a pinch of chili powder or cayenne if you like more heat.
• Helpful equipment: A 9×13-inch casserole dish works best for even cooking.
• Nutritional information: Nutrition values are estimates and do not include optional toppings.

To store: Transfer leftovers to an airtight container and refrigerate for 3–4 days.

To reheat: Heat individual portions in the microwave for 1–2 minutes until warmed through, or reheat in a covered oven-safe dish at 350°F (175°C) until hot.

To freeze: Place cooled casserole in a freezer-safe airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. You can reheat from frozen, but texture may be slightly softer.

Serve this casserole as a main with simple toppings like fresh cilantro, sliced avocado, lime wedges and a dollop of vegan sour cream. For added crunch, top with chopped green onions or crushed tortilla chips. If you prefer more protein, stir in baked tofu or tempeh before baking. To make it oil-free, ensure your salsa and broth are low-sodium and oil-free.