Vegetarian Stuffed Peppers
Vegetarian Stuffed Peppers
Let’s talk about these Vegetarian Stuffed Peppers Recipe but first… 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. 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, but in the form of leaner stuffed peppers. By reducing the fat and calories, then upping the veggie factor, I gave a healthy makeover to my comfort food of choice.
Talk about major wow factor.
These Vegetarian Stuffed Peppers are loaded with fragrant creamy rice packed with broccoli florets and spice. Then baked to soften the peppers.
Healthy Stuffed Peppers Recipe
Here’s everything you’re going to need to make these delicious Broccoli Cheese Stuffed Peppers!
- Bell Peppers – Use any color. Green peppers are more bitter while red peppers are sweeter.
- Butter, Onion, and Garlic – A trifecta of deliciousness right here. A great base for any savory recipe.
- Long Grain Rice – You can either use white rice or brown rice for an even healthier recipe.
- Vegetable Broth – To make this fully vegetarian, I used vegetable broth.
- Old El Paso Green Chiles – Bold flavor for a bold dish. Plus Old El Paso makes it easy with their canned Green Chiles.
- Smoked Paprika – This adds a smokey flavor to compliment those green chiles.
- Broccoli Florets – You can either use frozen or fresh, it doesn’t matter.
- Low-Fat Cream Cheese – Or you can use regular cream cheese. Your choice!
- Reduced Fat Cheddar Cheese – You’re gonna want to shred this or buy pre-shredded cheese, making it easier to melt.
How To Make Vegetarian Stuffed Peppers
- 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 stockpot over medium heat. Add the butter, onions, and garlic. Sauté the onions for 2-3 minutes.
- Then stir in the rice, 3 cups of 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.
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 Vegetarian Stuffed Peppers bold flavor and smoky essence.
Wow, factor indeed!
Cheesy Broccoli Mix
- Stir the small broccoli florets, low-fat cream cheese, shredded cheddar, and remaining 1/2 cup broth into the rice.
- Stir until the cream cheese melts into the mixture.
A small(er) portion of reduced fat cheese creates a silky luxurious texture in the rice.
- 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.
Any leftovers can be refrigerated in an airtight container for 3 to 5 days.
Broccoli Cheese Stuffed Pepper Slow Cooker Instructions
Take these Vegetarian Stuffed Peppers to work as lunchbox leftovers. You can even bake them in the slow cooker if you so desire.
- To make these is a slow cooker (instead of the oven) make the cheesy broccoli rice mixture according to the instructions.
- 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.
Stuffed Pepper Recipe Q&A
Can This Recipe Be Made Ahead of Time?
After reading a lot of comments, I decided to share with you some delicious mix-ins that my readers have shared.
- Ground Beef – Okay, I know that this recipe is vegetarian but if you’d like some protein in there, ground beef would be the way to go.
- Mushroom – If you want additional fiber and vitamins, go ahead and add in some mushrooms. They give the filling an earthy note.
- Cayenne Pepper – Instead of paprika. This would give it some spice if you’re looking for it.
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.
So next time you need a little comfort food, give my Vegetarian Stuffed Peppers a try.
They will not disappoint!
See The Recipe Card Below For How To Make Vegetarian Stuffed Peppers. Enjoy!
Love Stuffed Peppers? Try These As Well!
- Slow Cooker Pizza Stuffed Peppers
- Breakfast Stuffed Poblanos
- 3-Ingredient Mini Stuffed Peppers
- Buffalo Chicken Stuffed Poblanos
Vegetarian Stuffed Peppers Recipe
- 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
- 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.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Disclosure: This post is sponsored by Old El Paso. All opinions are my own.