Name: Vegan Stuffed Pepper Casserole with Spicy Sunflower Cheese
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 cup raw sunflower seeds (soaked for at least 2 hours and drained); 1 cup water; 1 tablespoon nutritional yeast; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 2 teaspoons lime juice; 2 teaspoons hot sauce of choice; 2 teaspoons olive oil; to taste Sea salt and ground black pepper; 2 tablespoons olive oil (divided); 4 red bell peppers (cored and sliced into strips (about 5 cups)); 1 small red onion (diced); 3 cloves garlic (minced); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; 1 teaspoon chili powder ((ancho recommended)); 2 tablespoons tomato paste; 1 cup cherry tomatoes (halved); 1 cup corn kernels; 1 15-ounce can black beans (drained and rinsed); 1 cup quinoa (rinsed); 2 cups vegetable stock; 1 teaspoon lime juice; 1 cup tomato sauce or salsa ((not pico de gallo-style)); to taste Ripe diced avocado (for serving)

If you’re looking for a delicious, nutritious, and comforting meal that can easily please a crowd, look no further than this Vegan Stuffed Pepper Casserole with Spicy Sunflower Cheese. This dish combines the vibrant flavors of bell peppers, beans, and spices, topped with a creamy sunflower cheese that adds a delightful twist. It’s a one-pan wonder that’s perfect for weeknight dinners or meal prep for the week ahead. Let’s dive into the recipe and discover why this casserole deserves a spot on your dinner table.

Top Reasons to Make Vegan Stuffed Pepper Casserole with Spicy Sunflower Cheese

Flavor-Packed: The combination of spices and fresh ingredients creates a savory dish that bursts with flavor.
Nutritious: This casserole is loaded with wholesome ingredients, including quinoa, black beans, and colorful peppers, making it a complete meal.
Easy to Prepare: With simple steps and minimal prep time, this casserole is perfect for busy weeknights.
Customizable: Feel free to mix and match vegetables or adjust spices according to your taste preferences.
Vegan & Gluten-Free: A great option for plant-based eaters and those avoiding gluten.

Shopping List

For the Spicy Sunflower Cheese:
- 1 cup raw sunflower seeds, soaked for at least 2 hours and drained
- 1 cup water
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 2 teaspoons lime juice
- 2 teaspoons hot sauce of choice
- 2 teaspoons olive oil
- Sea salt and ground black pepper, to taste
For the Casserole:
- 2 tablespoons olive oil, divided
- 4 red bell peppers, cored and sliced into strips (about 5 cups)
- 1 small red onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon chili powder (ancho recommended)
- 2 tablespoons tomato paste
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels
- 1 15-ounce can black beans, drained and rinsed
- 1 cup quinoa, rinsed
- 2 cups vegetable stock
- 1 teaspoon lime juice
- 1 cup tomato sauce or salsa (not pico de gallo-style)
- Ripe diced avocado, for serving
- Chopped cilantro, for serving
- Toasted pumpkin seeds, for serving

Cook’s Kit

Large Casserole Dish: Perfect for baking and serving.
Blender or Food Processor: For making the creamy sunflower cheese.
Knife and Cutting Board: Essential for chopping veggies.
Measuring Cups and Spoons: To ensure accuracy in your recipe.
Wooden Spoon: For mixing ingredients together.

Make Vegan Stuffed Pepper Casserole with Spicy Sunflower Cheese: A Simple Method

Step 1: Prepare the Sunflower Cheese

In a blender or food processor, combine the soaked and drained sunflower seeds, water, nutritional yeast, garlic powder, onion powder, cumin, paprika, coriander, turmeric, lime juice, hot sauce, olive oil, salt, and pepper. Blend until smooth and creamy, scraping down the sides as necessary. Set aside.

Step 2: Sauté the Vegetables

In a large casserole dish, heat 1 tablespoon of olive oil over medium heat. Add in the sliced bell peppers, diced onion, and minced garlic. Sauté for about 5-7 minutes until the vegetables are soft and fragrant. Season with cumin, coriander, paprika, and chili powder.

Step 3: Assemble the Casserole

Stir in the tomato paste, cherry tomatoes, corn kernels, black beans, quinoa, vegetable stock, lime juice, and tomato sauce (or salsa) into the vegetable mixture. Mix well to combine all ingredients.

Step 4: Bake the Casserole

Preheat your oven to 375°F (190°C). Once the mixture is well combined, spread it evenly in the casserole dish. Bake for 30-35 minutes, or until the quinoa is cooked and the mixture is bubbly.

Step 5: Add the Sunflower Cheese

Remove the casserole from the oven and dollop the sunflower cheese on top. Return it to the oven for an additional 10-15 minutes to warm the cheese and allow flavors to meld.

Step 6: Serve and Enjoy!

Once baked, allow the casserole to cool for a few minutes. Serve warm, garnished with ripe avocado, chopped cilantro, and toasted pumpkin seeds for added crunch and flavor.

Healthier Substitutions

Quinoa: Substitute with brown rice or couscous for a different grain base.
Black Beans: Swap for kidney beans or chickpeas if desired.
Corn: Use frozen or fresh corn; you can also omit it if preferred.
Hot Sauce: Adjust the heat by using a milder sauce or omitting it altogether.
Vegetable Stock: You can replace it with water or homemade vegetable broth.

Chef’s Rationale

Creating a casserole allows the flavors to meld beautifully, making each bite a delicious combination of spices and textures. The use of quinoa provides a protein-packed base, while the sunflower cheese adds creaminess without dairy. This recipe is particularly versatile; you can change the vegetables based on the season or what you have on hand. Plus, it’s an excellent way to get a variety of nutrients in one dish!

Storing, Freezing & Reheating

This Vegan Stuffed Pepper Casserole can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, allow the casserole to cool completely, then store it in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat in the oven at 350°F (175°C) until warmed through. The flavors only get better as they sit, making leftovers a delight!

Ask & Learn

Can I use different types of peppers?

Absolutely! While red bell peppers add sweetness, you can also use green, yellow, or orange peppers depending on your taste preferences.

Is there a nut-free version of the sunflower cheese?

Yes, you can make a similar cheese using blended silken tofu with nutritional yeast and spices for a nut-free alternative.

What can I serve with this casserole?

This casserole pairs perfectly with a side of Cilantro Lime Rice or a fresh salad. You could also enjoy it with a scoop of Mexican Bean Dip for a fun appetizer!

Can I make this recipe in advance?

Yes, you can prepare the casserole ahead of time, store it in the fridge, and bake it just before serving. This makes it perfect for meal prep!

One Pan, More Ideas

Vegan Carrot Chickpea Tuna Melt for a quick lunch option.
Cilantro Lime Rice to serve on the side.
Try variations by adding different grains such as barley or farro.
Experiment with different vegetables like zucchini, mushrooms, or spinach.

In Closing

Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this Vegan Stuffed Pepper Casserole with Spicy Sunflower Cheese is a delightful addition. It’s vibrant, flavorful, and nourishing, making it a comforting meal that everyone will love. Enjoy this easy recipe for your next family dinner or meal prep session, and relish in the compliments that are sure to come your way!