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Cheesy Broccoli Rice Stuffed Peppers

Colorful bell peppers filled with cheesy broccoli and rice, baked to golden perfection.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.