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Broccoli and Cheese Stuffed Peppers - A delicious mixture of broccoli, cheese and rice stuffed inside colorful bell peppers. Get the recipe on diethood.com

Broccoli and Cheese Stuffed Peppers

Katerina | Diethood
A delicious mixture of broccoli, cheese and rice stuffed inside colorful bell peppers.
Servings : 6 servings
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins


  • 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)


  • 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.


Calories: 474 kcal | Carbohydrates: 25 g | Protein: 23 g | Fat: 31 g | Saturated Fat: 17 g | Cholesterol: 82 mg | Sodium: 506 mg | Potassium: 427 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 3585 IU | Vitamin C: 152.7 mg | Calcium: 606 mg | Iron: 1.3 mg | Net Carbs: 22 g

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.

Course: Appetizer/Main
Cuisine: American
Keyword: stuffed bell peppers, vegetarian dinner ideas, vegetarian stuffed peppers