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Broccoli and Cheese Stuffed Peppers
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5 from 1 vote

Broccoli and Cheese Stuffed Peppers

Broccoli and Cheese Stuffed Peppers make a delicious vegetarian meal. Colorful bell peppers are sliced in half and stuffed with a cheesy broccoli and rice filling.
Course Main Dish
Cuisine Southern
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8
Author Christin Mahrlig


  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 3 cups vegetable broth
  • 1 1/2 cups long grain rice
  • 3 cups very small broccoli florets
  • 2 ounces cream cheese, cut into chunks
  • 8 ounces sharp cheddar cheese, shredded
  • 4 bell peppers, any color


  • In a medium saucepan, melt butter and cook onion and garlic for about 2 minutes.
  • Add broth , rice, salt, paprika, garlic powder, red pepper flakes. Cover and cook on medium low for 20 minutes.
  • About 3 minutes brofore done, open lid and dump broccoli on top. Place lid back on. This will steam the broccoli a little.
  • After the 20 minutes is up, Stir in the broccoli and the cream cheese. Place lid back on and let sit 5 minutes to melt cheese and cook broocoli more. Stir in 1 ½ cups of the cheddar cheese (6 ounces).
  • Cut each pepper in half and get rid of the seeds and membranes. Place in a baking dish and heat oven to 400 degrees. Fill peppers with rice mixture. Bake 15 minutes. Sprinkle remaining ½ cup cheese on top and bake 5 more minutes.