Cheesy Broccoli Rice Stuffed Peppers Recipe #vegetarian
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4.73 from 29 votes

Vegetarian Stuffed Peppers Recipe

Vegetarian Stuffed Peppers Recipe: A warm comforting dish made with broccoli, rice, and cheese. A great way to get kids to eat their veggies!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course, Side Dish
Cuisine: American
Servings: 8
Calories: 207kcal
Author: Sommer Collier

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: 760IU | Vitamin C: 83.6mg | Calcium: 45mg | Iron: 0.7mg