Vegetarian Stuffed Peppers Recipe with Rice and Broccoli
User Reviews
4.9
132 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
55 mins
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Servings
8
-
Calories
207 kcal
-
Course
Side Dish, Main Course
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Cuisine
American
Vegetarian Stuffed Peppers Recipe with Rice and Broccoli
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Vegetarian Stuffed Peppers Recipe: A warm comforting dish made with broccoli, rice, and cheese. A great way to get kids to eat their veggies!
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Ingredients
- 4 bell peppers, any color
- 1 tablespoon butter
- 1 small onion, peeled and chopped
- 3 cloves garlic, minced
- 1 1/2 cups long grain rice
- 3 1/2 cups vegetable broth, divided
- 2 cans Old El Paso Green Chiles (4.5-ounce cans) chopped, mild or hot
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 2 1/2 cups broccoli florets, very small
- 2 ounces low-fat cream cheese
- 16 ounces shredded reduced-fat cheddar, divided
Instructions
- Preheat the oven to 400 degrees F. Spray a 9 X 13 inch baking dish with nonstick cooking spray. Cut the bell peppers in half from top to bottom. Remove the seeds and lay them in the baking dish, cut side up.
- Place a medium stock pot over medium heat. Add the butter, onions and garlic. Sauté the onions for 2-3 minutes. Then stir in the rice, 3 cups broth, Old El Paso Green Chiles, salt, and smoked paprika. Cover the pot and bring to a boil. Allow the rice to cook for 15-20 minutes covered, until steam holes are evident on the surface and the broth has absorbed.
- Stir the small broccoli florets, low fat cream cheese, 1 1/2 cups shredded cheddar, and remaining 1/2 cup broth into the rice. Stir until the cream cheese melts into the mixture.
- Spoon the rice mixture into the bell peppers. Bake for 15 minutes. Then top the peppers with the remaining shredded cheddar and place back in the oven for 5 minutes. Serve warm.
Notes
- Slow Cooker Instructions: To make these is a slow cooker (instead of the oven) follow step 2 and 3 of the instructions above. Cut the bell peppers in half. Spoon the rice mixture into the peppers and place them down into the slow cooker crock. Cover and turn on low for 5-6 hours. Cover the peppers with the remaining cheese and cover again for 10 minutes.
Nutrition Information
Show Details
Serving
1pepper
Calories
207kcal
(10%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
7mg
(2%)
Sodium
1011mg
(42%)
Potassium
275mg
(8%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
760IU
(15%)
Vitamin C
83.6mg
(93%)
Calcium
45mg
(5%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Serving | 1pepper | |
| Calories | 207kcal | 10% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 1011mg | 42% |
| Potassium | 275mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 760IU | 15% |
| Vitamin C | 83.6mg | 93% |
| Calcium | 45mg | 5% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
132 reviews
Excellent
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