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Stuffed peppers are a beloved comfort food that combines vibrant colors, hearty ingredients, and rich flavors. They serve as a versatile canvas, allowing for endless customization, whether you prefer meat, grains, or vegetables. This recipe for Cheesy Broccoli and Rice Stuffed Peppers takes the classic dish to new heights, offering a nutritious and satisfying meal that the whole family will enjoy.

Cheesy Broccoli and Rice Stuffed Peppers

Warm up your fall evenings with these Cheesy Broccoli and Rice Stuffed Peppers, a comforting and nutritious twist on a classic dish. With a delightful blend of fresh broccoli, hearty brown rice, and gooey cheese, these stuffed peppers make for an easy weeknight dinner that the whole family will love. Perfectly colorful and packed with flavor, theyre great for meal prep or cozy gatherings. Try this cozy dish tonight and save the recipe for later!
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Ingredients
  

4 large bell peppers (any color)

1 cup uncooked brown rice (or white rice)

2 cups vegetable broth (or water)

2 cups fresh broccoli florets, finely chopped

1 cup shredded sharp cheddar cheese (plus extra for topping)

1/2 cup grated Parmesan cheese

1 small onion, diced

2 cloves garlic, minced

1 teaspoon olive oil

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them in a baking dish, cut side up.

    Cook the Rice: In a medium saucepan, bring vegetable broth (or water) to a boil. Add the brown rice, reduce heat to low, cover, and simmer for about 45 minutes (or according to package instructions for white rice). Once cooked, fluff with a fork and set aside.

      Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

        Add Broccoli: Stir in the chopped broccoli and cook for 4-5 minutes until it becomes tender but still vibrant.

          Combine Everything: In a large mixing bowl, combine the cooked rice, sautéed onion and broccoli mixture, shredded cheddar cheese, grated Parmesan, oregano, smoked paprika, salt, and pepper. Mix until well-combined.

            Stuff the Peppers: Spoon the cheesy broccoli and rice mixture into each prepared bell pepper, packing it in gently. Top each pepper with a sprinkle of extra cheddar cheese.

              Bake the Peppers: Carefully pour a small amount of vegetable broth (or water) into the bottom of the baking dish to create steam during cooking. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly.

                Serve: Take the peppers out of the oven and let them cool for a few minutes. Garnish with chopped fresh parsley before serving.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings