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Cheesy Broccoli and Rice Stuffed Peppers offer a delightful blend of flavors and textures that make them a standout dish for any meal. This recipe is especially appealing to families looking to incorporate nutritious and delicious options into their weekly menus. With vibrant bell peppers acting as the perfect vessel, this dish is not only visually appealing but also packed with wholesome ingredients.

Cheesy Broccoli and Rice Stuffed Peppers

Discover the deliciousness of Cheesy Broccoli and Rice Stuffed Peppers! This vibrant and nutritious dish combines fiber-rich brown rice, fresh broccoli, and a trio of flavorful cheeses, all encased in colorful bell peppers. Perfect for weeknight dinners or special occasions, these vegetarian-friendly stuffed peppers are visually appealing and satisfying. Enjoy a healthy meal that brings together wholesome ingredients for a delightful culinary experience everyone will love.
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Ingredients
  

4 large bell peppers (any color)

1 cup uncooked brown rice

2 cups vegetable broth

2 cups fresh broccoli florets (chopped)

1 cup shredded sharp cheddar cheese

1 cup ricotta cheese

½ cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Optional: Crushed red pepper flakes for a hint of spice

Fresh parsley or green onions for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Rice: In a medium saucepan, combine the uncooked brown rice and vegetable broth. Bring to a boil, reduce the heat to low, cover, and simmer for about 40-45 minutes or until the rice is tender and the liquid is absorbed.

      Blanch the Broccoli: While the rice is cooking, bring a small pot of water to a boil and blanch the chopped broccoli florets for 2-3 minutes until they're bright green and tender-crisp. Drain and set aside.

        Mix the Filling: In a large bowl, combine the cooked rice, blanched broccoli, shredded cheddar cheese, ricotta cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined. Taste and adjust seasoning if necessary. If using, add a pinch of crushed red pepper flakes for heat.

          Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush them with olive oil and sprinkle a bit of salt on the inside to enhance their flavor.

            Stuff the Peppers: Generously fill each bell pepper with the cheesy rice and broccoli mixture, pressing down gently to pack the filling.

              Bake the Peppers: Place the stuffed peppers upright in a baking dish. Add a splash of water to the bottom of the dish to create steam. Cover with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the tops are slightly golden.

                Serve and Garnish: Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley or green onions before serving.

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