Vegetarian Stuffed Peppers Recipe with Rice and Broccoli
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
8
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Calories
207 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Vegetarian Stuffed Peppers Recipe with Rice and Broccoli
Description
This recipe involves halving bell peppers and removing their seeds before filling them with a flavorful rice and broccoli mixture. The rice is cooked in vegetable broth with onions, garlic, green chiles, salt, and smoked paprika until tender. Then small broccoli florets, cream cheese, and shredded cheddar are stirred in until the cheese melts into a creamy consistency. The filling is spooned into the peppers placed in a baking dish.
The peppers are baked at 400°F for 15 minutes, then topped with remaining cheddar and baked an additional 5 minutes to achieve a melted, golden finish. Alternatively, the filled peppers can be slow-cooked for several hours before adding cheese near the end to melt. The dish balances the sweet crunch of bell peppers with hearty cheesy rice and subtle chile spice.
These stuffed peppers make a warming vegetarian entree suitable for lunch or dinner. They pair well with simple salads or can be served as a side. The recipe allows flexibility with spice level depending on the green chile used.
The slow cooker method adds convenience, but baking concentrates flavors and provides a roasted pepper texture. Using low-fat cream cheese and reduced-fat cheddar moderates richness without sacrificing creaminess.
Ingredients
- 4 bell peppers any color
- 1 tablespoon butter
- 1 onion peeled and chopped, small
- 3 cloves garlic minced
- 1 1/2 cups long grain rice
- 3 1/2 cups vegetable broth divided
- 2 cans green chile 4.5-ounce cans) chopped, mild or hot, Old El Paso brand
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 2 1/2 cups broccoli very small, florets
- 2 ounces cream cheese low-fat
- 16 ounces cheddar cheese divided, shredded reduced-fat
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
- You can prepare these stuffed peppers in a slow cooker by cooking the filling steps first, then cooking the stuffed peppers on low for 5-6 hours, adding cheese for the final 10 minutes for melting.
- Choose mild or hot canned green chiles depending on your spice preference to adjust the heat level in the filling.
- Using reduced-fat cheeses helps keep the dish lighter while maintaining creamy texture and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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