Cheesy Broccoli Chicken and Rice Stuffed Peppers
User Reviews
4.4
Cheesy Broccoli Chicken and Rice Stuffed Peppers
Description
This recipe fills halved, seeded bell peppers with a hearty mixture of cooked wild or brown rice combined with sautéed chicken pieces, tender broccoli florets, shallots, garlic, and Dijon mustard. The combination of mozzarella and sharp cheddar provides a melty, rich texture and cheesy flavor that binds the filling.
The ingredients are cooked together in a skillet to meld flavors and soften broccoli before mixing with the rice and Greek yogurt. Stuffing the peppers and baking at 350°F softens the pepper shells while heating the filling through. Baking covered first and then uncovered allows the cheese topping to brown without drying out the filling.
The dish serves as a balanced meal with protein, vegetables, and grains, presenting a colorful and flavorful entrée. The baking step ensures tender, flavorful peppers with creamy and cheesy fillings that hold together well.
Ingredients
- 3 bell peppers halved lengthwise and seeded
- 1 cup wild rice or brown rice, cooked
- 1 tablespoon olive oil
- 2 chicken breast cut into bite sized pieces, boneless, skinless
- 1/4 cup shallot finely diced
- 1 clove garlic grated
- 2 teaspoons Dijon mustard
- 2 cups broccoli florets
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1/2 cup mozzarella cheese shredded, part skim
- 1/4 cup cheddar cheese shredded sharp
- 1/3 cup yogurt plain, Greek
Instructions
- Preheat oven to 350° F. Place the halved bell peppers in a lightly greased baking dish and set aside.
- Add 2 teaspoons of olive oil to a large non-stick skillet and heat over medium-high heat. When the skillet is hot, add in the shallot and sauté one minute. Add in the chicken and garlic, season with salt and pepper and sauté until the chicken is no longer pink.
- Stir in the dijon mustard until combined then add in the broccoli florets. Cook another 2-3 minutes or until the broccoli turns bright green and is tender. Add in the cooked rice and a 1/2 cup of the cheeses. Stir together until the cheese melts. Remove from the heat and stir in the Greek yogurt until combined.
- Spoon the filling into the prepared peppers. Cover the baking dish loosely with foil and bake for 30 minutes. Remove the foil and top with the remaining 1/4 cup of cheese. Bake an additional 10 minutes then remove from the oven and let stand for 5-10 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3-4 servings
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 26g | 52% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 31mg | 10% |
| Sodium | 432mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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