Cheesy Chicken and Broccoli Stuffed Peppers

Name: Cheesy Chicken and Broccoli Stuffed Peppers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10 servings
Ingredients: 5 bell peppers; 1 bunch of broccoli; 10 oz cooked* chicken breast; 1 cup freshly grated gouda cheese; ¼ cup cream; 1-2 TBSP fresh chopped parsley; ½ tsp red pepper flakes; ½ tsp garlic powder; ¼ tsp paprika; ¼ tsp salt; 1 clove of garlic; ½ TBSP butter; 1/4-1/2 cup gouda or cheddar for topping

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5.0

33 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
10 servings
Calories
186 kcal
Course
Main Course
Cuisine
American

Cheesy Chicken and Broccoli Stuffed Peppers

Reese Morris

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These Cheesy Chicken and Broccoli Stuffed Peppers are quick, easy, and totally tasty!

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Ingredients

Servings

5 bell peppers
1 bunch of broccoli
10 oz cooked* chicken breast
1 cup freshly grated gouda cheese
¼ cup cream
1-2 TBSP fresh chopped parsley (optional)
½ tsp red pepper flakes
½ tsp garlic powder
¼ tsp paprika
¼ tsp salt extra to taste
1 clove of garlic minced
½ TBSP butter
1/4-1/2 cup gouda or cheddar for topping

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Instructions

Pre-heat oven to 350 degrees F.
Slice the tops off of each bell pepper [or leave on for a bit of foodie flair!] then cut them in half lengthwise.
Remove the stem from your broccoli [set aside for later use] so you're left with 3 crowns of broccoli.
Next fill a large bowl with ice and water and set aside.
Bring a large pot, filled to about 3/4 with water, to boil and add your bell peppers.
Blanch in boiling water for 3 min then immediately submerge into the ice bath to halt the cooking process and prevent soggy peppers. Remove from ice bath after they've cooled and pat dry. Set aside.
You can absolutely steam your broccoli instead, but to save time and yield perfectly tender results, I blanched my broccoli immediately after the peppers were removed from the pot. Simply submerge broccoli into boiling water and blanch for about four minutes or until broccoli is bright green and perfectly tender. If you like yours a little softer, add an extra minute or two to the cook time.
Strain broccoli, dip in the ice bath, pat with paper towels and set aside.
Next grab a cutting board and chop your cooked chicken and broccoli into small chunks.
In a large bowl, combine broccoli, chicken, freshly grated gouda or cheddar cheese, heavy cream, and spices.
You can absolutely substitute melted cream cheese for the cream if you prefer, or skip it altogether for a lighter option. It's addition in the recipe is to channel the classic chicken and broccoli casserole and add creaminess to the chicken.
Next microwave 1/2 a teaspoon of butter with one large minced clove of garlic and cook for 30 seconds to soften. Sautéing will also work!
Add buttery garlic to the chicken mixture and mix well.
Arrange peppers on a non-stick or parchment paper lined rimmed baking pan or dish.
Stuff each with the cheesy broccoli mixture and top with a little extra cheese, to taste. Gently place foil on top (puff it up like a tent so it doesn't snag the cheese off the peppers) to help steam the peppers.
Bake 350 center rack for 15-25 minutes, or until your ideal level of tenderness.
Remove foil and broil on high for 1-2 minutes for golden bubbly cheese.
Garnish with extra parsley and red pepper flakes as desired. Fresh green onion or chives also makes a yummy edible garnish. Have fun with it!

Notes

Use leftover broccoli stems for THIS salad to prevent waste! You can also shred it into homemade broccoli slaw! YUM!
THIS
*I baked several chicken breasts the night before to prep meals for the week, setting one aside for these yummy stuffed peppers. Feel free to follow suit or to cook yours up at the beginning of this recipe via your favorite method. Baking or Poaching is usually uber easy. Grilling works too!

Nutrition Information

Show Details

Calories 186kcal (9%) Carbohydrates 8g (3%) Protein 14g (28%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 56mg (19%) Sodium 325mg (14%) Potassium 456mg (13%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 2585IU (52%) Vitamin C 131.2mg (146%) Calcium 211mg (21%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 186 kcal

% Daily Value*

Calories	186kcal	9%
Carbohydrates	8g	3%
Protein	14g	28%
Fat	10g	15%
Saturated Fat	6g	30%
Cholesterol	56mg	19%
Sodium	325mg	14%
Potassium	456mg	10%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	2585IU	52%
Vitamin C	131.2mg	146%
Calcium	211mg	21%
Iron	0.9mg	5%