A Spicy Perspective

Cheesy Broccoli Rice Stuffed Peppers

Comforting Cheesy Broccoli Rice Stuffed Peppers Recipe #vegetarianWarm Cheesy Broccoli Rice Stuffed Peppers are a fabulous vegetarian main dish or side dish!

Warm Cheesy Broccoli Rice Stuffed Peppers Recipe #vegetarian
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We all have our favorite comfort foods.

The broccoli-cheese-rice combo always leaves me satisfied and cozy, like I’m wrapped in a big fuzzy blanket.

Healthy Cheesy Broccoli Rice Stuffed Peppers Recipe #vegetarian

Although this beloved American dish is tantalizing, broccoli rice casserole is not normally the most healthy meal to serve your family, and is often overlooked.

Today I’m sharing my version of broccoli rice casserole. By reducing the fat and calories, then upping the veggie factor, I gave a healthy makeover to my comfort food of choice.

Making Cheesy Broccoli Rice Stuffed Peppers Recipe #vegetarian

Talk about major wow factor.

These Cheesy Broccoli Rice Stuffed Peppers are loaded with fragrant creamy rice packed with broccoli florets and spice. Then baked to soften the peppers.

How To: Cheesy Broccoli Rice Stuffed Peppers Recipe #vegetarian

Make: Cheesy Broccoli Rice Stuffed Peppers Recipe #vegetarian

It’s important to add onions, garlic, smoked paprika, and a generous amount of Old El Paso Green Chiles to the rice to give the Cheesy Broccoli Rice Stuffed Peppers bold flavor and a smoky essence.

Wow factor indeed!

Simple Cheesy Broccoli Rice Stuffed Peppers Recipe #vegetarian

A small(er) portion of reduced fat cheese creates a silky luxurious texture in the rice.

Low Fat Cheesy Broccoli Rice Stuffed Peppers Recipe #vegetarian

Cheesy Broccoli Rice Stuffed Peppers are a vegetarian, and veggie-packed, side dish (or main dish) that are low on guilt and high on flavor!

The paprika and Old El Paso Green Chiles make all the difference.

Cheesy Broccoli Rice Stuffed Peppers Recipe #vegetarian

Take Cheesy Broccoli Rice Stuffed Peppers to work as lunchbox leftovers. You can even bake them in the slow cooker if you so desire.

Light Cheesy Broccoli Rice Stuffed Peppers Recipe #vegetarian

Next time you need a little comfort food, give Cheesy Broccoli Rice Stuffed Peppers a try.

They will not disappoint!

Best Cheesy Broccoli Rice Stuffed Peppers Recipe #vegetarian

Love Stuffed Peppers? Try These As Well!

Slow Cooker Pizza Stuffed Peppers

Breakfast Stuffed Poblanos

3-Ingredient Mini Stuffed Peppers

Buffalo Chicken Stuffed Poblanos

Perfect Cheesy Broccoli Rice Stuffed Peppers Recipe #vegetarian

Disclosure: This post is sponsored by Old El Paso. All opinions are my own.

Cheesy Broccoli Rice Stuffed Peppers Recipe #vegetarian
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4.52 from 25 votes
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Cheesy Broccoli Rice Stuffed Peppers

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Cheesy Broccoli Rice Stuffed Peppers Recipe - A warm comforting vegetarian main dish or side dish. And a great way to get kids to eat their veggies!
Servings: 8

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

Serving: 1pepper, Calories: 207kcal, Carbohydrates: 41g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 7mg, Sodium: 1011mg, Potassium: 275mg, Fiber: 4g, Sugar: 6g, Vitamin A: 15.2%, Vitamin C: 101.3%, Calcium: 4.5%, Iron: 4.1%
Course: Main Course, Side Dish
Cuisine: American
Author: Sommer Collier

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43 comments on “Cheesy Broccoli Rice Stuffed Peppers”

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  4. Very good recipe! I love broccoli so I added at least a cup more.  I probably added a half a cup more of cheddar cheese as well. The only thing I probably would have done different would be to cook the bell peppers, because they weren’t cooked all the way through after 20 mins. Otherwise, the stuffing was excellent and we will definitely be trying this again (maybe add a bit more of heat too :] )

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  6. Would it be ok to make these ahead and refrigerate?

  7. Really enjoyed this recipe!  So tasty! 

  8. Full of cheese and very tasty. Peppers still quite firm after 20 minutes of oven time. When I make this next, I’m going to try to bake them for a little longer.

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  10. Oh my—this was DELICIOUS!!!  We recently started trying to incorporate some meatless meals into our rotation and this was the first one.  Certainly set the bar high!!  Call me crazy, but we thought it was a little too much cheese (I’m not sure we’ve ever uttered those words all together in one sentence…).  Better yet, instead of being too much cheese, we thought we could make it a little healthier was a little less cheese.  Making it again tonight for dinner :)

  11. Super good, I gave it a 4 because I would prefer this dish without the cream cheese. 

  12. Loved this recipe! Mine turned out a little on the salty side-wondering if maybe it was my vegetable broth. Next time will not add the extra salt or use low sodium veg broth. I used brown rice and did have to cook longer than recipe suggested but it turned out great!

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  16. The chopped green chilies in this were weird and the peppers and broccoli were not cooked enough (I followed the recipe exactly). I think next time I’d par cook the peppers beforehand, eliminate the green chilies, and add the broccoli to the rice mixture sooner so that it has time to cook through a bit. Otherwise, I thought this was a pretty good recipe.

  17. OMG!!! Added ground beef and it was AMAZING!!!!!!!! SO good. Definitely adding this to the “have to make again” file. <3

  18. Is the nutrition facts for a whole pepper (cut in half and both sides stuffed) or for a half of a stuffed pepper?

  19. Frozen or fresh broccoli?

  20. Loved it! I could eat the filling by the spoonful! Easy, quick gluten free/vegetarian meal. Thank you!

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  23. Super easy and delicious! I sometimes add mushroom too and turns out yummy.

  24. Easy and delicious!

  25. re: broc/rice stuffed peppers. Shredded Cheddar amounts do not add up; if you start with ounces, stick with ounces; or cup, cup’n’a half. I had to use Jasmine rice, and some cayenne pepper instead of paprika. excellent result . . . oh, I upped the cheese rather than skimp, can’t have too much cheese, can ya?

  26. I wish I knew the calories for a half pepper.

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  31. Should these peppers be parboiled 1st?

  32. Love stuffed peppers! This is a great meatless meal option – and looks delicious!

  33. I always do a mexi version of stuffed peppers. This is a great new take.

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  35. I’ll never turn down a hearty stuffed pepper! Delicious!

  36. I love it when I can eat my bowl too!

  37. Oh my!! These look amazing!! Love the shortcut with green chiles! I use those all the time.

  38. I love stuffed peppers! they are a favorite in my house!

  39. Love this stuffed peppers – so comforting and full of flavor!