quinoa taco casserole in a white casserole dish on top of a white cloth

This healthy vegan Mexican Stuffed Pepper Casserole uses pantry staple ingredients and turns them into a fuss free dump & bake meal!

An ingredient that often gets neglected but is always in my pantry: quinoa.

Not that I don’t like quinoa, but my grain of choice always just tends to be rice. Buttt, I wanted to change things up (and use the quinoa that was calling my name) so I did a little challenge. I gathered pantry and left over ingredients in my fridge/freezer that desperately needed to be used and put together a meal. THIS delicious amazing deconstructed Mexican inspired stuffed pepper meal.

ingredients for mexican stuffed pepper casserole on a blue back drop

How to Make Stuffed Pepper Casserole

The best pantry staple ingredients come together to make a tasty Mexican inspired taco casserole.

The Ingredients

  • Vegetables: I used a combination of bell peppers, corn, sweet potatoes and onions because it’s what I had on hand but you can add in whatever you have or want. If adding in something like spinach, I recommend string it in so it wilts down after it’s out of the oven and doesn’t overcook.
  • Quinoa: I always have quinoa on hand but forget how good quinoa is! I find adding quinoa to casseroles much easier to work than with rice. Plus, it’s high in fiber, protein and other good nutrients.
  • Black Beans: Adds to the Mexican inspired element and boosts the protein content of this dish.
  • Salsa + Diced Tomatoes: The liquids help the quinoa cook AND gives a lot of flavour.
  • Taco Seasoning: I use my homemade taco seasoning but again, you can use whatever you have.

The Directions + Tips for Cooking Quinoa in the Oven

This dump & bake casserole is as easy as it sounds. Dump all the ingredients into a casserole dish, cover and bake at 375 F! After around 30 minutes, remove the foil and let it bake for another 10 minutes to let any excess liquid cook off.

If you’ve never baked quinoa in the oven before, prepare to be amazed. Cooking quinoa in the oven is easier than using rice because it cooks much more evenly, doesn’t get mushy and it’s hard to mess up. Plus, theres no need to keep an eye on it like you would when cooking it on the stove and it gets infused with all the spices and flavours from the salsa, tomatoes and vegetable broth.

Helpful Recipe Notes

  • How to Store: Transfer leftover casserole in a airtight container in the refrigerator for yup to 3-4 days.
  • How to Reheat: Microwave for 1-2 minutes until heated through in a microwave safe bowl.
  • How to Freeze. Transfer leftovers in a freezer-safe air tight container in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator and then reheat. If in a rush, you can reheat at frozen state but it does tend to get slightly mushy-er (still tasty though).
close up shot of quinoa taco bowl with cheese on top

More Vegan Dump & Bake Dinners to Try:

close up shot of quinoa taco rice in a bowl with a fork

If you recreate this Vegan Stuffed Pepper Casserole recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!

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quinoa mexican taco casserole in a white bowl with dairy free cheese on top

Mexican Stuffed Pepper Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 13 reviews

  • Author: Lisa Kitahara
  • Total Time: 50 minutes
  • Yield: 4 servings 1x


This healthy vegan Mexican Stuffed Pepper Casserole uses pantry staple ingredients and turns them into a fuss free dump & bake meal! 


Units Scale


  • 1 medium sweet potato, cubed (250g)
  • 1 medium onion, chopped (125g)
  • 2 medium bell peppers, chopped (180g)
  • 1 can black beans (260g)
  • 1 cup canned corn (175g)
  • 1/2 cup dry quinoa (100g)
  • 1 cup salsa (225g)
  • 1 cup canned diced tomatoes and it’s juices (210g)
  • 1.5 cup vegetable broth (375ml)
  • 1 tbsp taco seasoning
  • 1/2 tsp salt
  • 1/41/2 tsp pepper

Optional Toppings: 

  • vegan cheese
  • cilantro
  • avocado
  • vegan sour cream
  • limes


  1. Preheat oven to 375 F. Add all the ingredients into a large (9×13 inch) casserole dish and stir until well.
  2. Cover with foil and bake for 30 minutes. Remove foil and bake for another 10-12 minutes or until liquid is fully cooked off.
  3. If adding vegan cheese, spread about a cup on top and broil for 2 minutes.
  4. Carefully remove from the oven and let it sit for about 10 minutes. Serve and garnish with cilantro, vegan sour cream, vegan cheese and limes. 


  • Helpful Equipment: 9×13 casserole dish
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) without toppings. 
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: entree
  • Method: baking
  • Cuisine: vegan, gluten free, mexican


  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 13.7g
  • Sodium: 1100mg
  • Fat: 2.7g
  • Saturated Fat: 0.45g
  • Unsaturated Fat: 2g
  • Trans Fat: 0
  • Carbohydrates: 63g
  • Fiber: 13.7g
  • Protein: 13.5g
  • Cholesterol: 0


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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. This was so easy and delicious! I added some Gardein crumbles and I cut my sweet potatoes small but still had to cook it about an hour to get the potatoes done and liquid reduced.

  2. I really liked how easy this was, but definitely needed to cut the potatoes much smaller, as they were all pretty undercooked. I’ll give it another try, and will also add a small can of adobo peppers as someone mentioned above, to give it more of a kick. Or maybe raw jalapeños on top!

  3. I have made this several times and love this recipe! I use Mexicorn, and Rotel Fire Roasted tomatoes and it gives it a good flavor. Thanks for sharing.

  4. I think it may have been my high altitude but it took me a little longer to cook. I cooked this at 375f for thirty minutes. Then took the foil
    Off and cooked it for another 45 minutes. Then broiled with vegan cheese for 4 minutes took out and let sit for 10. Topped with green onion, jalapeño, cilantro, and yellow bird hot sauce.