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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

Description

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


Ingredients

Units Scale

Casserole:

  • 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

Instructions

  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. 

Notes

  • 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

Nutrition

  • 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