Cheesy Broccoli Rice Stuffed Peppers – A Wholesome, Comforting Meal

If you want a dish that combines vibrant vegetables, wholesome grains, and gooey, melted cheese, Cheesy Broccoli Rice Stuffed Peppers is the ultimate solution. This vegetarian recipe turns simple bell peppers into an irresistible comfort food, perfect for weeknight dinners or meal prep for the week.

The beauty of this recipe is its balance—soft, tender rice and broccoli combine with creamy, melted cheese, all baked inside naturally sweet bell peppers. Each bite is flavorful, hearty, and visually stunning.

Why Stuffed Peppers Are So Perfect

Stuffed peppers are a classic comfort meal that’s:

• Versatile: Fill with grains, meats, or veggies.
• Nutritious: Combines vegetables, protein, and fiber in one dish.
• Eye-Catching: The bright colors make them ideal for presentation.
• Family-Friendly: Loved by kids and adults alike.

With this recipe, you get a vegetarian twist that’s hearty enough to serve as a main course.

Ingredients That Bring This Dish to Life

Every ingredient in these cheesy broccoli rice stuffed peppers contributes to flavor, texture, or nutrition:

• Bell peppers: Sweet, tender, and colorful.
• Rice: Provides a filling base that absorbs the flavors.
• Broccoli: Adds crunch, color, and nutrition.
• Cheese: Brings creamy, melty goodness.
• Onion and garlic: Add aromatic depth.
• Herbs and spices: Balance the flavors with subtle freshness.

Ingredients

For the Stuffed Peppers

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked rice
• 1 cup broccoli, finely chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese (or cheese blend)
• ½ cup cream or milk
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)
• Fresh parsley for garnish

Step-by-Step Instructions

Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté onions and garlic until fragrant and translucent.
3. Add chopped broccoli and cook 3–4 minutes until bright green and slightly tender.
4. Stir in cooked rice, cream, salt, black pepper, and smoked paprika (if using). Remove from heat.
5. Mix in half of the shredded cheese, reserving the rest for topping.
6. Stuff each bell pepper generously with the rice and broccoli mixture. Place in the prepared baking dish.
7. Top each stuffed pepper with remaining cheese. Cover loosely with foil.
8. Bake for 25 minutes. Remove foil and bake another 10–15 minutes until cheese is golden and bubbly, and peppers are tender.
9. Let cool 5 minutes before serving. Garnish with fresh parsley.

Cheesy Broccoli Rice Stuffed Peppers

Colorful bell peppers filled with cheesy broccoli and rice, baked to golden perfection.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: Healthy, Vegetarian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Stuffed Pepper Ingredients

• 4 bell peppers tops cut off and seeds removed
• 1 cup cooked rice
• 1 cup broccoli finely chopped
• 1 small onion diced
• 2 cloves garlic minced
• 1 cup shredded cheddar cheese or cheese blend
• 0.5 cup cream or milk
• 2 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 tsp smoked paprika optional

Equipment

• Baking dish
• Skillet
• Mixing bowl
• Spatula

Method

 

1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
2. Sauté onions and garlic in olive oil until soft.
3. Add chopped broccoli and cook until bright green and slightly tender.
4. Mix in cooked rice, cream, salt, black pepper, and smoked paprika. Remove from heat.
5. Stir in half of the shredded cheese.
6. Stuff each bell pepper with the mixture and place in the baking dish.
7. Top with remaining cheese and cover loosely with foil.
8. Bake 25 minutes, remove foil, and bake another 10–15 minutes until cheese is golden and peppers are tender.
9. Let cool 5 minutes before serving, garnish with parsley.

Notes

Use day-old rice for better stuffing consistency; cover with foil initially to prevent cheese burning.

Tips for the Best Cheesy Broccoli Rice Stuffed Peppers

• Blanch broccoli briefly for a brighter color and softer texture.
• Use day-old rice for less moisture and better stuffing consistency.
• Don’t overfill peppers—they may spill during baking.
• Cover with foil for the first part of baking to prevent cheese from burning.

Variations to Try

Mediterranean Style
Add chopped sun-dried tomatoes, olives, and feta cheese.

Spicy Kick
Mix in red chili flakes or chopped jalapeños.

Vegan Option
Use dairy-free cheese and plant-based cream.

Protein Boost
Add cooked chickpeas or black beans for extra protein.

Serving Suggestions

These stuffed peppers are delicious on their own, but pair beautifully with:

• Mixed green salad
• Garlic bread or crusty baguette
• Light soup as a starter
• Roasted vegetables for extra variety

They’re perfect as a main dish or part of a larger vegetarian feast.

Make-Ahead and Storage Tips

• Assemble stuffed peppers ahead and refrigerate for up to 24 hours before baking.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven for best results; microwave will work for convenience.

Why You’ll Love This Recipe

• Quick, wholesome, and comforting
• Perfect balance of veggies, cheese, and grains
• Vibrant, eye-catching presentation
• Easy to customize with herbs, spices, and proteins

Cheesy Broccoli Rice Stuffed Peppers are a versatile and satisfying vegetarian meal, packed with flavor, texture, and nutrition. They’re a go-to recipe for both weeknight dinners and special occasions.