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

Yield: 4-8 servings

Prep Time:15 minutes

Cook Time:40 minutes

5 / 5 (12 Reviews)
Did you make this recipe?   Leave a review »

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!


  • 4 bell peppers, any color
  • 1 tablespoon butter
  • 1 small onion, peeled and chopped
  • 3 garlic cloves, minced
  • 1 1/2 cup long grain rice
  • 3 1/2 cups vegetable broth, divided
  • 2 – 4.5 ounce cans Old El Paso Green Chiles, chopped (mild or hot)
  • 1 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 2 1/2 cups vey small broccoli florets
  • 2 ounces low fat cream cheese
  • 16 ounces shredded reduce fat cheddar, divided


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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

Yield: 4-8 servings , Serving Size: 8

  • Amount Per Serving:
  • Calories: 225 Calories
  • Total Fat: 4.2g
  • Saturated Fat: 2.1g
  • Cholesterol: 9mg
  • Sodium: 854mg
  • Carbohydrates: 37.5g
  • Fiber: 3.3g
  • Sugar: 4.2g
  • Protein: 9.2g
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37 comments on “Cheesy Broccoli Rice Stuffed Peppers

  1. Naomiposted March 13, 2017 at 10:22 am Reply

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

    Rating: 5
  2. Heather Christoposted March 13, 2017 at 10:51 am Reply

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

  3. Julie @ Running in a Skirtposted March 14, 2017 at 8:32 am Reply

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

  4. Maria Lichtyposted March 14, 2017 at 10:05 am Reply

    I love it when I can eat my bowl too!

  5. Kevin @ Closet Cookingposted March 14, 2017 at 2:17 pm Reply

    Love these stuffed peppers!

  6. Julie | Table for Twoposted March 15, 2017 at 8:50 am Reply

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

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  8. Bethanyposted March 18, 2017 at 7:25 pm Reply

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

  9. Robyn Stone | Add a Pinchposted March 21, 2017 at 1:40 pm Reply

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

  10. Amandaposted May 1, 2017 at 10:01 pm Reply

    Should these peppers be parboiled 1st?

    • Sommerposted May 7, 2017 at 12:17 pm Reply

      Hi Amanda,

      No need! :)

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  15. Samanthaposted July 8, 2017 at 2:05 pm Reply

    I wish I knew the calories for a half pepper.

  16. George Cogswellposted August 26, 2017 at 9:46 am Reply

    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?

  17. Kristen Millerposted September 9, 2017 at 9:55 pm Reply

    Easy and delicious!

    Rating: 5
  18. Kristenposted September 18, 2017 at 9:32 pm Reply

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

    Rating: 5
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  21. Kaitlyn Nelsonposted November 13, 2017 at 11:25 pm Reply

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

    Rating: 5
  22. Briannaposted November 16, 2017 at 7:09 pm Reply

    Frozen or fresh broccoli?

    • Sommerposted November 17, 2017 at 10:34 pm Reply

      Hi Brianna!

      Either would work, but I used fresh broccoli. :)

  23. Jessica Lindemannposted January 4, 2018 at 11:53 am Reply

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

    Rating: 5
  24. Kara Hughesposted January 24, 2018 at 8:54 pm Reply

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

    Rating: 5
  25. Kaylaposted January 25, 2018 at 12:00 pm Reply

    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.

    Rating: 4
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  29. Tina McGillvaryposted March 18, 2018 at 7:58 pm Reply

    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!

    Rating: 4.5
  30. Alea Espinaposted March 22, 2018 at 9:31 pm Reply

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

    Rating: 4.5
  31. Kristenposted April 23, 2018 at 5:24 pm Reply

    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 :)

    Rating: 4.5
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  33. Yveposted June 13, 2018 at 2:44 pm Reply

    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.

    Rating: 4.5
  34. Cherylposted July 18, 2018 at 6:22 pm Reply

    Really enjoyed this recipe!  So tasty! 

    Rating: 5
  35. Amyposted September 22, 2018 at 5:34 pm Reply

    Would it be ok to make these ahead and refrigerate?