Broccoli Cheese Stuffed Bell Peppers
Transform your weeknight dinner routine with these irresistibly savory Broccoli Cheese Stuffed Bell Peppers! This easy and gratifying recipe features vibrant bell peppers filled to the brim with a rich and creamy blend of finely chopped broccoli, melted cheddar, cream cheese, and fluffy cooked rice. Enhanced with aromatic garlic and a sprinkle of parmesan, each pepper is a hearty, veggie-packed delight. The quick blanching step ensures the peppers remain tender yet sturdy, while a bubbling layer of golden cheddar on top takes them to cheesy perfection. Ready in under an hour and perfect for a family meal or meal prep, these stuffed peppers are a wholesome, comforting dish that combines bold flavors with a delightful texture. Serve them as a stand-alone entrée or pair with a crisp side salad for an unforgettable vegetarian meal!
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Recipe Information
Ingredients
- 4 pieces Bell peppers (any color)
- 2 cups Broccoli florets, finely chopped
- 1.5 cups Shredded cheddar cheese
- 1 cup Cooked rice (white or brown)
- 4 tablespoons Cream cheese, softened
- 2 cloves Garlic cloves, minced
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Parmesan cheese, grated
- 0.25 cup Water
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set the hollowed peppers aside.
Bring a large pot of water to a boil. Blanch the bell peppers for 3-4 minutes to soften slightly, then remove and let them cool.
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the chopped broccoli to the skillet and stir-fry for 3-4 minutes until tender. Season with salt and black pepper.
In a large bowl, combine broccoli, cooked rice, 1 cup of shredded cheddar cheese, softened cream cheese, and parmesan cheese. Stir until well mixed.
Stuff each bell pepper with the broccoli cheese mixture, pressing down gently with a spoon to pack tightly.
Place the stuffed peppers upright in a baking dish. Pour 1/4 cup of water into the bottom of the dish to keep them moist during baking.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the tops of the stuffed peppers.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the stuffed bell peppers cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
1671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 4129 mg | 180% | |
| Total Carbohydrate | 130.9 g | 48% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 35.2 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1764 mg | 136% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2669 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
