Rice Stuffed Peppers
These vegetarian stuffed peppers with rice and broccoli are comforting, cheesy and loaded with flavors from the smoky chiles and paprika. Plus, these are a great way to get kids to eat their veggies!
Servings: 8
Calories: 207kcal
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 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, 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, 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.
Video
Notes
Storing Leftovers - I usually place leftovers in an airtight container and store in the refrigerator for up to 4 days.
Freezing - I've had good results from wrapping each individual cooked and stuffed bell pepper in plastic wrap, and storing in the freezer for up to 2 months.
Reheating - I either reheat in the microwave in short bursts or in the oven for 15 minutes at 350°F.
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