White skillet with a serving of pepper and rice casserole scopped out and served in a white bowl

Vegan Unstuffed Pepper Skillet with Gluten-Free Option

This easy vegan Unstuffed Pepper Skillet has all the flavors we love in classic Stuffed Peppers, but is faster and simpler! Everything, including the rice, bakes up in one skillet for a healthy and tasty meal.
5 from 2 votes
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Course: Main
Cuisine: American
Keyword: Baked Rice, Easy Vegan Dinner, Stuffed Pepper Casserole
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 332kcal

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 medium brown onion, diced
  • 4 clove garlic, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 tsp vegan Worcestershire Sauce*
  • 3 cups vegan ground "beef"*, thawed if frozen
  • 28 oz can fire-roasted tomatoes, not drained
  • 3 bell peppers, seeded and chopped
  • 1 cup uncooked long-grain white rice, rinsed in sieve until water runs clear
  • 1 cup vegan soup stock, hot
  • 1/2 tsp table salt
  • ground black pepper to taste
  • 1-3 cups vegan cheese, shredded, optional

Instructions

  • Preheat the oven to 375°F.
  • In a large cast-iron skillet (or Dutch-oven) over medium, heat the olive oil. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the garlic, basil, and oregano, cooking for another 30 seconds. Remove from heat.
  • Stir in the rest of the ingredients in order listed, except for the vegan cheese. Mix well. Cover tightly with tin foil (or fitted lid), and bake for 35-40 minutes, or until the rice is cooked.
  • Carefully remove the foil, and sprinkle the grated cheese over the top. Cover again and bake another couple of minutes so the cheese melts. Enjoy! Refrigerate leftovers in an airtight container for 3 days, or freeze for up to 3 months.

Nutrition Info:

Calories: 332kcal | Carbohydrates: 47g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 936mg | Potassium: 502mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2476IU | Vitamin C: 81mg | Calcium: 86mg | Iron: 9mg

Notes:

*To Make Gluten-Free: use a gluten-free vegan Worcestershire Sauce and vegan beef crumble mixture (or reconstituted textured vegetable/soy protein, or rinsed black beans.)
To Make Whole-Foods Based: use 3 cups rinsed black-beans instead of the vegan ground"beef", and omit the vegan cheese.
A heavy cast iron skillet or Dutch oven is necessary for evenly cooking the rice. Make sure it's tightly covered with tin foil or a fitted lid.
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