Mexican Stuffed Pepper Casserole

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

4.8 from 13 reviews

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
  • 1/4-1/2 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 (9x13 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: 9x13 casserole dish
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) without toppings. 


Keywords: stuffed pepper casserole, dump and bake, dump dinner, mexican quinoa casserole, vegan casseroles