Cheesy Chicken and Broccoli Stuffed Peppers
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
10 servings
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Calories
186 kcal
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Course
Main Course
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Cuisine
American
Cheesy Chicken and Broccoli Stuffed Peppers
Description
Cheesy Chicken and Broccoli Stuffed Peppers use bell peppers as edible vessels, softened by brief blanching to ensure a tender but not mushy texture. The filling blends cooked chicken breast with lightly blanched broccoli, fresh garlic, and a mix of spices including paprika and red pepper flakes for mild warmth. Cream and shredded gouda cheese bind the filling, providing creaminess and a subtle smoky note. Placing a cheese topping on each pepper before baking results in a melted, slightly browned crust that adds texture contrast.
The process involves preparing the peppers and broccoli by blanching to preserve color and texture, then mixing the filling ingredients before stuffing. Baking at a moderate temperature finishes the dish gently without drying out the ingredients. This method is mindful to avoid soggy peppers and keeps the ingredients flavorful and moist.
This dish works well as a wholesome main serving, suitable for a family dinner or meal prepped ahead. The savory notes and cheese complement the vegetables and chicken, making it a filling yet approachable meal option.
Leftover broccoli stems can be repurposed into salads or slaw to reduce waste. Cooking the chicken in advance by baking or poaching helps streamline preparation. Freshly grated gouda cheese contributes best flavor and texture, and fresh parsley offers a bright herbal accent when used.
Ingredients
- 5 bell pepper
- 1 broccoli bunch of
- 10 oz chicken breast cooked
- 1 cup gouda cheese freshly grated
- ¼ cup cream
- 1-2 TBSP parsley optional, fresh chopped
- ½ tsp red pepper flakes
- ½ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp salt extra to taste
- 1 clove garlic minced
- ½ TBSP butter
- 1/4-1/2 cup gouda cheese or cheddar cheese for topping
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
- Blanching peppers briefly before stuffing ensures they remain firm but tender after baking.
- Broccoli stems can be saved for salads or shredded into slaw to minimize waste.
- Cook chicken breasts ahead by baking or poaching for easier meal prep.
- Use freshly grated gouda cheese for the best melt and flavor in the stuffing and topping.
- Freshly chopped parsley adds a mild herbal note but is optional.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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