Broccoli and Cheese Stuffed Peppers

There’s something truly heartwarming about Broccoli and Cheese Stuffed Peppers. Growing up, my grandmother would often whip these up for dinner on chilly evenings. The vibrant colors of the bell peppers and the creamy filling made it a favorite among all of us. I remember the aroma filling the house as the peppers baked to perfection, making it impossible to resist sneaking a taste before dinner was served. Every bite is a delightful combination of flavors, with the earthy broccoli and rich cheddar cheese enveloped in a sweet bell pepper. It’s more than just a meal; it’s a comforting embrace that warms the soul.

What You Need for Broccoli and Cheese Stuffed Peppers

When it comes to the ingredients for Broccoli and Cheese Stuffed Peppers, each component plays a vital role in creating a harmonious dish. The sweet and crunchy bell peppers serve as the perfect vessel for the creamy filling, while the broccoli provides a fresh taste and a burst of color. The blend of cheddar cheese and cream cheese guarantees a rich, savory flavor, making every bite unforgettable.

• 1 tablespoon butter: Used to sauté the onion and garlic, adding depth to the filling.
• 1 medium onion, chopped: Provides a sweet flavor base that complements the other ingredients.
• 1 clove garlic, minced: Adds a rich and aromatic flavor to the mixture.
• 1/2 teaspoon garlic powder: Enhances the garlicky essence without overpowering.
• 1/2 teaspoon paprika: Introduces a subtle smokiness and vibrant color.
• 1 teaspoon salt: Essential for bringing out all the flavors in the dish.
• 1/2 teaspoon crushed red pepper flakes: Adds a gentle heat to balance the richness of the cheese.
• 3 cups vegetable broth: The liquid base that cooks the rice and infuses flavor.
• 1 1/2 cups long grain rice: The hearty component that will fill the peppers.
• 3 cups very small broccoli florets: Freshens up the dish and adds a delightful crunch.
• 2 ounces cream cheese, cut into chunks: Makes the filling creamy and luxurious.
• 8 ounces sharp cheddar cheese, shredded: The star cheese that gives the dish its rich flavor.
• 4 bell peppers, any color: The colorful shells that encase the delicious filling.

Cooking Method for Broccoli and Cheese Stuffed Peppers

Cooking Broccoli and Cheese Stuffed Peppers is a straightforward process that yields impressive results. You’ll start by preparing the filling, which is a delightful combination of flavors and textures. The key is to ensure that everything is cooked just right before stuffing the peppers. Follow these steps for a mouthwatering dish.

1. In a medium saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, stirring occasionally. Cook for about 2 minutes until the onion is translucent and fragrant.
2. Pour in the vegetable broth and bring to a gentle boil. Add the long grain rice, salt, paprika, garlic powder, and crushed red pepper flakes. Stir well to combine all the ingredients.
3. Cover the saucepan and reduce the heat to medium-low. Allow the mixture to simmer for 20 minutes. During this time, the rice will absorb the liquid and flavors.
4. About 3 minutes before the cooking time is up, carefully open the lid and add the broccoli florets on top of the rice mixture. Replace the lid and let it steam. This will cook the broccoli slightly and keep its vibrant color.
5. Once the 20 minutes is up, remove the saucepan from heat. Stir in the cream cheese and 1 ½ cups of the cheddar cheese, ensuring that the cheeses melt into the rice mixture.
6. Preheat your oven to 400 degrees Fahrenheit. While it heats up, prepare the bell peppers. Cut them in half lengthwise and remove the seeds and membranes. Place them in a baking dish with the cut sides facing up.
7. Fill each halved bell pepper with the prepared rice mixture, pressing down gently to pack it in. Ensure each pepper is generously filled.
8. Bake the stuffed peppers in the preheated oven for 15 minutes. This allows the flavors to meld and the peppers to become tender.
9. After 15 minutes, take the peppers out of the oven, and sprinkle the remaining ½ cup of cheddar cheese on top of each stuffed pepper.
10. Return the peppers to the oven for an additional 5 minutes, or until the cheese is bubbly and golden brown.

Substitutions and Tips

Whether you’re looking to tweak the recipe or make it a bit easier, here are some tips to consider while making Broccoli and Cheese Stuffed Peppers.

• Storage: Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
• Freezing: These stuffed peppers freeze well! Wrap each one tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
• Pairing: Serve with a light salad or steamed vegetables for a complete meal.
• Experimenting: Don’t hesitate to add other veggies into the filling, like corn or diced tomatoes, for an extra twist.
• Serving Size: One stuffed pepper makes for a satisfying serving, but you can serve two per person for a heartier meal.
• Garnish: Top with freshly chopped herbs like parsley or cilantro before serving for a pop of color and flavor.

Serving This Broccoli and Cheese Stuffed Peppers

When it comes to serving Broccoli and Cheese Stuffed Peppers, there are a myriad of delightful options to consider. Here are some ideas to elevate your dining experience:

• Family Dinners: These stuffed peppers are perfect for family gatherings, providing a filling and colorful dish that everyone will enjoy.
• Lunch Prep: They can be made ahead and packed for lunch, making for a tasty and nutritious option at work or school.
• Seasonal Celebrations: Great for fall gatherings, they embody the warm, cozy vibes of the season.
• Accompaniment: Pair them with a light salad, roasted vegetables, or a side of quinoa for a balanced meal.
• Storage Tips: If you have leftovers, they can easily be stored in the refrigerator in a covered container, ready for a quick meal.
• Freezing Options: You can freeze unbaked stuffed peppers for up to 3 months, ensuring you always have a quick meal ready to go.

FAQ

Conclusion

In summary, Broccoli and Cheese Stuffed Peppers are a delightful combination of flavors and textures that make for a comforting meal that everyone will love. I encourage you to try this recipe; it’s not only simple but also a wonderful way to enjoy nutritious ingredients. Your family and friends will surely appreciate the effort, and you might just create a new family favorite in the process!

Broccoli and Cheese Stuffed Peppers

The ultimate comfort food, Broccoli and Cheese Stuffed Peppers are a delicious blend of creamy cheese and nutritious broccoli, all encased in sweet bell peppers. An easy weeknight dinner that brings the family together, try these tonight!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon butter
• 1 medium onion chopped
• 1 clove garlic minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 3 cups vegetable broth
• 1 1/2 cups long grain rice
• 3 cups broccoli very small florets
• 2 ounces cream cheese cut into chunks
• 8 ounces sharp cheddar cheese shredded
• 4 count bell peppers any color

Equipment

• Oven
• Wooden Spoon
• Baking Sheet
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. In a medium saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, stirring occasionally. Cook for about 2 minutes until the onion is translucent and fragrant.
2. Pour in the vegetable broth and bring to a gentle boil. Add the long grain rice, salt, paprika, garlic powder, and crushed red pepper flakes. Stir well to combine all the ingredients.
3. Cover the saucepan and reduce the heat to medium-low. Allow the mixture to simmer for 20 minutes. During this time, the rice will absorb the liquid and flavors.
4. About 3 minutes before the cooking time is up, carefully open the lid and add the broccoli florets on top of the rice mixture. Replace the lid and let it steam. This will cook the broccoli slightly and keep its vibrant color.
5. Once the 20 minutes is up, remove the saucepan from heat. Stir in the cream cheese and 1 ½ cups of the cheddar cheese, ensuring that the cheeses melt into the rice mixture.
6. Preheat your oven to 400 degrees Fahrenheit. While it heats up, prepare the bell peppers. Cut them in half lengthwise and remove the seeds and membranes. Place them in a baking dish with the cut sides facing up.
7. Fill each halved bell pepper with the prepared rice mixture, pressing down gently to pack it in. Ensure each pepper is generously filled.
8. Bake the stuffed peppers in the preheated oven for 15 minutes. This allows the flavors to meld and the peppers to become tender.
9. After 15 minutes, take the peppers out of the oven, and sprinkle the remaining ½ cup of cheddar cheese on top of each stuffed pepper.
10. Return the peppers to the oven for an additional 5 minutes, or until the cheese is bubbly and golden brown.

Notes

• Storage: Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
• Freezing: These stuffed peppers freeze well! Wrap each one tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
• Pairing: Serve with a light salad or steamed vegetables for a complete meal.
• Experimenting: Don’t hesitate to add other veggies into the filling, like corn or diced tomatoes, for an extra twist.
• Serving Size: One stuffed pepper makes for a satisfying serving, but you can serve two per person for a heartier meal.
• Garnish: Top with freshly chopped herbs like parsley or cilantro before serving for a pop of color and flavor.

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.