Broccoli and Cheddar Stuffed Peppers: A Flavor-Packed Delight

Stuffed peppers are a fantastic way to enjoy a complete, healthy meal in a single package. This recipe elevates the classic dish by combining tender broccoli florets, sharp cheddar cheese, and savory spices, all nestled within a colorful bell pepper. Whether you’re looking for a vegetarian option or simply want to add more vegetables to your diet, these Broccoli and Cheddar Stuffed Peppers are a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

There’s so much to adore about these stuffed peppers. Firstly, they are incredibly versatile. You can easily adapt the filling to your liking, swapping out broccoli for cauliflower or using different types of cheese. Secondly, they are relatively easy to prepare, making them perfect for a weeknight dinner. Finally, they are visually appealing and taste amazing, making them a hit with both kids and adults. The vibrant colors of the peppers combined with the cheesy filling create a dish that is as pleasing to the eye as it is to the palate. The combination of textures, from the slightly crunchy pepper to the soft and cheesy filling, adds to the overall enjoyment.

Ingredients You’ll Need

To make these delicious stuffed peppers, you’ll need the following ingredients:

• Bell Peppers: Choose firm, brightly colored bell peppers. Red, yellow, and orange peppers are sweeter than green peppers. You’ll need 4 large peppers, halved lengthwise and seeds removed.
• Broccoli: Fresh broccoli florets are best for this recipe. You’ll need about 2 cups of chopped broccoli. You can also use frozen broccoli, but make sure to thaw it completely and drain any excess water.
• Cheddar Cheese: Sharp cheddar cheese provides the best flavor, but you can use mild or medium cheddar if you prefer. You’ll need about 2 cups of shredded cheddar cheese.
• Cooked Rice or Quinoa: This acts as a binder for the filling. Cooked rice or quinoa works well. You’ll need 1 cup of cooked rice or quinoa. Brown or white rice will both work, or use quinoa for a protein boost.
• Onion: Adds flavor to the filling. You’ll need 1 small onion, chopped.
• Garlic: Enhances the flavor of the filling. You’ll need 2 cloves of garlic, minced.
• Olive Oil: Used for sautéing the onion and garlic. 1 tablespoon is sufficient.
• Spices: Salt, pepper, paprika, and garlic powder are used to season the filling. Adjust to your liking. A pinch of red pepper flakes can also add a touch of heat.
• Optional Toppings: Chopped green onions, sour cream, or hot sauce for serving.

Step-by-Step Instructions

This recipe is simple to follow, and you’ll have a delicious meal on the table in no time.

1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes. Arrange the pepper halves in a baking dish. Lightly grease the baking dish to prevent sticking.

2. Sauté the Aromatics: Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

3. Cook the Broccoli: Add the chopped broccoli to the skillet and cook until slightly tender, about 5-7 minutes. You may need to add a tablespoon or two of water to the skillet to help steam the broccoli.

4. Combine the Filling: In a large bowl, combine the cooked onion, garlic, and broccoli with the cooked rice or quinoa, shredded cheddar cheese, salt, pepper, paprika, and garlic powder. Mix well until everything is evenly distributed.

5. Stuff the Peppers: Spoon the broccoli and cheese mixture into the bell pepper halves, pressing down slightly to pack the filling. You can mound the filling slightly above the edges of the peppers.

6. Bake the Peppers: Pour about 1/2 cup of water into the bottom of the baking dish. This will help to steam the peppers and keep them moist. Cover the baking dish with foil and bake for 30 minutes.

7. Uncover and Bake: Remove the foil and bake for another 15-20 minutes, or until the peppers are tender and the cheese is melted and bubbly. The peppers should be easily pierced with a fork.

8. Serve: Let the stuffed peppers cool slightly before serving. Garnish with chopped green onions, a dollop of sour cream, or your favorite hot sauce, if desired.

Tips and Variations

• • Cheese Variations: Experiment with different types of cheese. Monterey Jack, mozzarella, or pepper jack would all be delicious in this recipe. A combination of cheeses can also add depth of flavor.
  • Add Protein: For a heartier meal, add cooked ground beef, sausage, or black beans to the filling. Make sure to drain any excess grease from the meat before adding it to the filling.
  • Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a spicy kick. You can also use pepper jack cheese for added heat.
  • Use Different Vegetables: Feel free to substitute other vegetables for the broccoli. Cauliflower, zucchini, or spinach would all work well. Roasting the vegetables before adding them to the filling can enhance their flavor.
  • Make it Ahead: You can prepare the stuffed peppers ahead of time and store them in the refrigerator until ready to bake. Add about 10-15 minutes to the baking time if baking from cold.
  • Freezing: Stuffed peppers freeze well. Allow them to cool completely before wrapping them individually in plastic wrap and placing them in a freezer bag. To reheat, bake from frozen at 350°F (175°C) for about 45-60 minutes, or until heated through.
  • Adjusting for Dietary Restrictions:

   Gluten-Free: Ensure that your rice or quinoa is gluten-free. All other ingredients in this recipe are naturally gluten-free.

   Dairy-Free: Substitute the cheddar cheese with a plant-based cheese alternative. Look for one that melts well for best results. You can also omit the cheese altogether and add nutritional yeast for a cheesy flavor.

   Low-Carb/Keto: Substitute the rice or quinoa with riced cauliflower. Be mindful of the carbohydrate content of the bell peppers and adjust portion sizes accordingly.

Frequently Asked Questions (FAQ)

• Can I use frozen broccoli?

Yes, you can use frozen broccoli. Make sure to thaw it completely and drain any excess water before adding it to the filling. This will prevent the filling from becoming too watery.

• How long can I store the leftover stuffed peppers?

Leftover stuffed peppers can be stored in the refrigerator for up to 3-4 days. Reheat them in the oven or microwave until heated through.

• Can I make this recipe vegan?

Yes, you can make this recipe vegan by substituting the cheddar cheese with a plant-based cheese alternative. You can also add nutritional yeast for a cheesy flavor.

• What if my peppers are not tender after baking for the recommended time?

If your peppers are not tender after baking for the recommended time, continue baking them for another 10-15 minutes, or until they are easily pierced with a fork. The baking time may vary depending on the size and thickness of the peppers.

• Can I use a different type of grain in the filling?

Yes, you can use other grains in the filling, such as couscous, barley, or farro. Adjust the cooking time and amount of liquid accordingly.

• How do I prevent the peppers from burning?

To prevent the peppers from burning, make sure to cover the baking dish with foil for the first 30 minutes of baking. This will help to steam the peppers and keep them moist. Remove the foil for the last 15-20 minutes to allow the cheese to melt and brown.

• What can I serve with these stuffed peppers?

These stuffed peppers can be served as a main course or as a side dish. They pair well with a simple salad, roasted vegetables, or a crusty bread.

• Can I add tomatoes to the filling?

Yes, you can add diced tomatoes to the filling. This will add moisture and flavor to the filling. Drain any excess liquid from the tomatoes before adding them to the filling.

• Are stuffed peppers healthy?

Yes, stuffed peppers can be a healthy meal option. They are packed with vegetables, fiber, and protein. They are also relatively low in calories and fat.