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Warm Cheesy Broccoli Rice Stuffed Peppers are a fabulous vegetarian main dish or side dish!
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.
Cheesy Broccoli Rice Stuffed Peppers
Ingredients:
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
Directions:
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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.
Cheesy Broccoli Rice Stuffed Peppers
Ingredients:
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
Directions:
- 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.