Broccoli and Cheese Stuffed Peppers
Mar 29, 2015, Updated Mar 01, 2021
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Broccoli and Cheese Stuffed Peppers – A delicious mixture of broccoli, cheese and rice stuffed inside colorful bell peppers. These amazing stuffed peppers have all the comfort and flavor you want, with the bonus of veggies and cheese!
Hi-Hi! First things first, Happy Sunday! Gotta LOVE Sundays! I honestly can’t get enough of them. Sleeping IN is the BEST part.
Can I just tell you that I spent my Saturday-hours on watching an “Intervention” marathon? Yep, I did… and all I have to say is, Ohmahgah. People. Whoa. I cried the ugly-cry from beginning to end.
Also? I am all caught up on Married at First Sight. That one also deserves an oh.mah.gah. And a what the??? Like, seriously? I thought the whole dating-thing was the FUN part in a relationship… no? My husband and I had a blast!
In the middle of all the tv drama, I again made one of the best meals ever this winter. It is still winter, right?
Don’t look at the calendar… the 28-degree weather is enough to tell me that mother Winter is still hangin’ with us.
Broccoli and Cheese Stuffed Peppers. Uhm, yum!
My obsession with broccoli is massive. I can’t eat it plain and raw, I admit, but steam it up and I’m ready.set.go!
Of course, I love it wee bit more when there’s cheese all over it. Or Ranch!
But, quinoa is good, too… Yes, bell peppers, as well… But, ♥ Ranch & Broccoli ♥
SO I made this recipe 500 times (exaggerating) over the course of 2 or 3 months. One, I really enjoy things like eating my way through couple hundred peppers stuffed with broccoli, and two, I wanted to make sure I really liked the recipe before I shared it. Turns out, me likey a lot!
Really though, there’s nothing to this. Make some rice – MINUTE Rice is fine with me – clean out some bell peppers, grab the cheese, get the broccoli and GO! 35-minutes, give or take.
This is also the ideal recipe to serve to those little ones that HATE “green trees”. Chop up the broccoli real well and they will never, ever know. Muahahaha!
ENJOY!
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Broccoli and Cheese Stuffed Peppers
Ingredients
- 4 bell peppers, , halved and seeded
- 2 cups cooked rice, (you can use white rice, brown rice, etc...)
- 2 tablespoons olive oil
- 1 small yellow onion, , diced
- 1/2- cup diced yellow bell pepper
- salt and fresh ground pepper, , to taste
- 2 cups broccoli florets
- 1/4- cup skim milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded white cheddar cheese
- 1/2 teaspoon chili powder, , or to taste
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground nutmeg
- 1/2 tablespoon dried parsley
- 1/2- cup mixture of both shredded cheddar and white cheddar, , for topping
- dollops of low fat sour cream, (optional)
Instructions
- Preheat oven to 375.
- Place halved bell peppers in a lightly greased baking dish and set aside.
- Prepare the rice according to the directions on the package. You will need about 2 cups prepared rice.
- In the meantime, heat olive oil in a skillet over medium-heat.
- Add onions and cook for 1 minute.
- Stir in chopped peppers and season with salt and ground pepper; continue to cook for 3 minutes or until peppers are tender.
- Add broccoli florets and cook for 2 minutes, or until broccoli is fork tender.
- Remove from heat.
- Place cooked rice in a large bowl.
- Add broccoli mixture to the rice.
- Stir in milk, cheddar cheese, white cheddar cheese, chili powder, cayenne pepper, nutmeg and parsley; mix until thoroughly combined. Taste for seasoning and adjust accordingly.
- Divide mixture evenly between peppers, packing the mixture tightly into the hollow pepper shells.
- Bake for 20 minutes.
- Remove from oven and top with remaining cheese; bake for an additional 3 to 5 minutes, or until cheese is melted.
- Remove from oven and let stand few minutes.
- Top each pepper with a dollop of sour cream and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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SOUTHWESTERN QUINOA STUFFED PEPPERS
I had a couple of peppers and brocolli at home and was wanting to make something different this time. Your Rice-Brocolli-Cheese-Pepper recipe looked great but I was a tad bit apprehensive about stuffing rice in pepper which somehow never appealed to me. But I gave it a try and it turned out amazzzinngg!
Thanks a lot for this lovely recipe.
I halved this recipe and made it for lunch. SO delicious!
Great recipe. Really tasty! I look forward to trying some more of your recipes.
I want to save half of these for my husband to eat tomorrow night. Is there a best way to reheat them? Thank you.
Hi Eleanor! I always reheat them one by one in the microwave, but according to my mom, there’s only one best way to reheat stuffed peppers and it’s in the oven. That takes a wee bit longer, but if you prefer, cover and reheat in a 350 F oven for about 25 to 30 minutes. I hope that helps!
I made this last night, and it was absolutely amazing. Thanks for the great recipe, Katerina! Nicki
Thanks SO MUCH, Nicki!!! Very happy you enjoyed it! 🙂
I love peppers. I always buy them each week and meant to make stuffed peppers a few times but never got around to it. Your look sensational. I love all the veggies in them!
Oh it’s still winter here in New England. Ugh. I’m ready to move along to Spring anytime now. I’ll just be here waiting. I need to binge watch some Mad Men because it returns on SUNDAY. I’m pumped!!! Love these stuffed peppers. I mean, veggies + cheese = a win every.single.time. XO
Perfect weeknight dinner, who could resist broccoli and cheese?!
Broccoli + cheese might be my favorite flavor combination – EVER.
Winter is nearly here in Australia and if this is the sort of thing we have to look forward to, I’m getting eager. 🙂 I love this!