Pepper ‘N Rice Bake

  • Author: Dana Gerard
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 mins
  • Yield: 8+ servings 1x
  • Category: Vegetable Main Dish or Side
  • Cuisine: Mediterranean
Bake at 375 F for 40+ minutes. For a deep golden color, set under the broiler for an additional 3-5 minutes.

Colorful bell peppers, fresh spinach and rice combine with eggs and milk of choice for a creamy and satisfying gluten-free (and can be dairy-free) casserole. Add extra spices and switch up vegetables for variety.


  • 2 bell peppers, seeded and coarsely chopped (300 gm.)
  • 2 teaspoons light olive oil
  • 4 1/2 oz long grain white rice (120 gm.)
  • 2 cups fresh spinach (sliced or baby size) (175 gm.)
  • 4 eggs
  • 1 ¼ cups milk of choice (dairy or almond, soy, etc…) (300 ml)
  • Kosher salt and coarse ground pepper
  • Pinch of nutmeg (optional)
  • Up to 2 teaspoons of your favorite seasoning or spice blend
  • Such as lemon pepper, Italian herbs, steak seasoning, etc… (Optional)


  1. Preheat the oven to 375 F. Spray a glass or ceramic pie pan or shallow casserole dish with baking spray and set aside.
  2. Heat olive oil and sauté peppers over medium high heat, about five minutes.Remove from heat and set aside.
  3. In a large pot with a lid, bring 3 1/2 cups of water to a boil. Add rice and 2 teaspoons of kosher salt to boiling water. Reduce heat to low, cover and cook for ten minutes.
  4. After ten minutes, add spinach and cover again, about two minutes, just until spinach is wilted.
  5. Drain rice and spinach into a fine mesh colander and set aside.
  6. Using a whisk, beat eggs and milk together.
  7. Add in rice, spinach and peppers and stir with a spoon.
  8. Add in salt, pepper, (nutmeg) and additional seasonings, if using and mix well.
  9. Pour the vegetable and rice mixture into the prepared pan and bake for 40 minutes or until firm.
  10. For extra golden color, set cooked casserole under the broiler for an additional three to five minutes.
  11. Let cool, slice and serve straight out of the baking dish. Good hot or cold.


Adapted from Spinach Tian by Claudia Rosen