Broccoli Cheese Stuffed Bell Peppers Recipes

BROCCOLI & CHIVE STUFFED MINI PEPPERS

Steps:

• Preheat oven to 400°. Cut peppers lengthwise in half; remove seeds. In a bowl, mix cream cheese, chives, salt and pepper; stir in broccoli. Spoon into pepper halves., Place on a foil-lined baking sheet; bake until heated through, 9-11 minutes. Sprinkle with cheddar cheese. Bake until cheese is melted, 3-4 minutes longer. Cool slightly before serving.

BROCCOLI AND CHEESE STUFFED PEPPERS

Steps:

• 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.

VEGETARIAN STUFFED PEPPERS RECIPE

Steps:

• 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.
• Stir the small broccoli florets, low fat cream cheese, 1 1/2 cups shredded cheddar, and remaining 1/2 cup broth into the rice. Stir until the cream cheese melts into the mixture.
• Spoon the rice mixture into the bell peppers. Bake for 15 minutes. Then top the peppers with the remaining shredded cheddar and place back in the oven for 5 minutes. Serve warm.

ITALIAN BROCCOLI WITH PEPPERS

Steps:

• In a large saucepan, bring 6 cups water to a boil. Add broccoli; cook, uncovered, 3 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry., In a large nonstick skillet, saute peppers in oil for 3 minutes or until crisp-tender. Add the broccoli, garlic, oregano, salt and pepper; cook 2 minutes longer. Add the tomato; heat through. Sprinkle with cheese.

BROCCOLI AND CHEESE STUFFED PEPPERS

Steps:

• Preheat oven to 375.
• Place halved bell peppers in a lightly greased baking dish and set aside.
• Prepare the rice according to the directions on the package. You will need about 2 cups prepared rice.
• In the meantime, heat olive oil in a skillet over medium-heat.
• Add onions and cook for 1 minute.
• Stir in chopped peppers and season with salt and ground pepper; continue to cook for 3 minutes or until peppers are tender.
• Add broccoli florets and cook for 2 minutes, or until broccoli is fork tender.
• Remove from heat.
• Place cooked rice in a large bowl.
• Add broccoli mixture to the rice.
• Stir in milk, cheddar cheese, white cheddar cheese, chili powder, cayenne pepper, nutmeg and parsley; mix until thoroughly combined. Taste for seasoning and adjust accordingly.
• Divide mixture evenly between peppers, packing the mixture tightly into the hollow pepper shells.
• Bake for 20 minutes.
• Remove from oven and top with remaining cheese; bake for an additional 3 to 5 minutes, or until cheese is melted.
• Remove from oven and let stand few minutes.
• Top each pepper with a dollop of sour cream and serve.

MEXICAN STYLE BROCCOLI BELL PEPPER CHEESE QUESADILLA RECIPE

Steps:

• To prepare Broccoli Bell Pepper Cheese Quesadilla Recipe, get prep with all the ingredients first. In a Skillet, add oil and heat the oil over medium heat.
• Once the oil is hot, add chopped broccoli and bell pepper.
• Now, add the spice powders and salt to the skillet.
• Cook them until the vegetables become tender and blended with spices.
• Heat a Shallow frying pan over a medium heat.
• Place a wheat tortilla/corn tortilla on the pan. Arrange the grated mozzarella cheese evenly on one side of the tortilla.
• Top the cheese with broccoli mixture. Sprinkle cheese on top of the vegetable blend.
• Fold the tortillas and cook them on the shallow frying pan until they become brownish. Flip to the other side and cook until it turns slight brown.
• Serve Quesadilla with Homemade Guacamole Recipe on the sides or along with Spinach Enchilada Recipe (A Classic Mexican Dish) to enjoy your mexican starter for your sunday brunch.

CHEESY BROCCOLI, CHICKEN AND RICE STUFFED PEPPERS

Steps:

• Preheat oven to 350° F. Place peppers in a lightly greased baking dish and set aside.
• Heat olive oil in a large non-stick skillet over medium-high heat. Add shallot and sauté one minute.
• Add in chicken and garlic, season with salt and pepper, and sauté until chicken is no longer pink.
• Stir in Dijon mustard until combined. Add broccoli florets and cook another 2-3 minutes, until broccoli turns bright green and is tender.
• Add cooked rice and a 1/2 cup of cheeses. Stir until cheese melts. Remove from heat and stir in Greek yogurt until combined.
• Scoop 1-2 spoons of filling into peppers.
• Cover baking dish with foil and bake for 30 minutes. Remove foil and top with remaining 1/4 cup of cheese. Bake for more 10 minutes until cheese is melted.
• Once done, remove from heat and let it rest for 5-10 minutes.
• Enjoy!

BROCCOLI CHEESE STUFFED CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pound chicken cutlets to 1/4-inch thickness between two pieces of plastic wrap. Sprinkle both sides of cutlets with salt and pepper. Set aside.
• Mash cheese wedges with a fork in a small bowl and stir to a creamy consistency. Add broccoli and shredded Cheddar cheese and stir to combine.
• Spread broccoli filling evenly over the middle of each cutlet. Start from one end, roll cutlets up and secure edges with toothpicks.
• Combine flour and paprika in a shallow bowl. Dredge chicken rolls in the mixture.
• Heat olive oil in a oven-safe skillet over medium-high heat. Place chicken rolls into skillet and cook until browned, 2 to 3 minutes. Turn over and brown the other side for an additional 2 to 3 minutes.
• Place skillet into the preheated oven and bake until chicken is no longer pink in the center and juices run clear, 14 to 16 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks and serve.

BROCCOLI AND CHEESE STUFFED PEPPERS RECIPE - (4.6/5)

Steps:

• Instructions 1.Preheat oven to 375. 2.Place halved bell peppers in a lightly greased baking dish and set aside. 3.Prepare the rice according to the directions on the package. You will need about 2 cups prepared rice. 4.In the meantime, heat olive oil in a skillet over medium-heat. 5.Add onions and cook for 1 minute. 6.Stir in chopped peppers and season with salt and ground pepper; continue to cook for 3 minutes or until peppers are tender. 7.Add broccoli florets and cook for 2 minutes, or until broccoli is fork tender. 8.Remove from heat. 9.Place cooked rice in a large bowl. 10.Add broccoli mixture to the rice. 11.Stir in milk, cheddar cheese, white cheddar cheese, chili powder, cayenne pepper, nutmeg and parsley; mix until thoroughly combined. Taste for seasoning and adjust accordingly. 12.Divide mixture evenly between peppers, packing the mixture tightly into the hollow pepper shells. 13.Bake for 20 minutes. 14.Remove from oven and top with remaining cheese; bake for an additional 3 to 5 minutes, or until cheese is melted. 15.Remove from oven and let stand few minutes. 16.Top each pepper with a dollop of sour cream and serve. Nutrition Information Serving size: 1 Stuffed Pepper-Half Calories: 295 Fat: 15.8 Saturated fat: 8.1 Carbohydrates: 26.3 Sugar: 4.5 Fiber: 2.7 Protein: 12.2

CHICKEN & BROCCOLI STUFFED PEPPERS RECIPE

Steps:

• This recipe uses Makin' Magic Chicken . Preheat oven to 375°F. Cut peppers in half lengthwise; remove seeds and membranes. Place peppers in a 13x9-inch baking dish; set aside. In a large microwave-safe bowl, microwave cream cheese on HIGH 45 seconds or until melted. Stir in chicken, broccoli, Cheddar cheese and Makin' Magic Chicken Seasoning. Divide chicken mixture among pepper halves. Carefully add ½ cup hot water to bottom of baking dish. Cover with aluminum foil and bake 30 minutes. Meanwhile, in small bowl, combine melted butter and bread crumbs; toss to coat well. Remove foil from peppers. Sprinkle peppers with buttered bread crumbs. Continue baking 15 minutes or until golden brown and bubbly. Makes 6 servings. Make Ahead & Freeze: Prepare through step 3. Wrap each pepper in plastic wrap. Place in a gallon freezer bag. Combine butter and bread crumbs in a quart freezer bag; toss to coat. Place in bag with peppers. Seal well, label and freeze. Thaw completely. Preheat oven to 375°F. Continue with step 3. Nutrition per Serving: Calories: 390 Total Fat: 24g Sat. Fat: 12g Cholest: 115mg Sodium: 620mg Carbs: 21g Fiber: 2g Sugar: 4g Protein: 24g

BROCCOLI AND BELL PEPPERS

Steps:

• Place broccoli and pepper in a steamer basket over simmering water.
• Steam, covered, for 8 to 12 minutes or until vegetables are crisp-tender.
• Drain.
• Arrange on a serving platter.
• Meanwhile, in a small saucepan melt the butter.
• Stir in lemon zest, lemon juice, salt and pepper.
• Drizzle over broccoli mixture.

BROCCOLI & CHEESE STUFFED BELL PEPPERS

Steps:

• Par boil peppers on dutch oven for 7-10 minutes.
• remove peppers from pan and set aside.
• cook ground beef until done, then set aside.
• cook rice to the box directions.
• mix in a large bowl the rice& beef and 1 package of the shredded cheese.
• scoope on a tablespoon the mixture into each pepper, then top each pepper off with some more shredded cheese.
• bake in oven on 350 for 20-30 minutes.

BROCCOLI BELL PEPPER AND CHEESE QUESADILLA RECIPE | MEXICAN BROCCOLI AND CHEESE QUESADILLA | INDIAN BROCCOLI QUESADILLA WITH CHEESE |

Steps:

• For the doughCombine all the ingredients in a deep bowl and knead into a soft dough using enough water.Cover with a lid and keep aside for 15 minutes.
• How to proceedTo make broccoli, bell pepper and cheese quesadillas, divide the filling into 8 equal portions and keep aside.Divide the dough into 8 equal portions.Roll each portion into a 175 mm. (7") diameter circle using a little plain flour for rolling.Place a roti on a flat, dry surface, spread a portion of the filling on half of the roti and fold it over to make a semi-circle.Heat a non-stick tava (griddle) and cook each quesadillas, using a little oil, till golden brown spots appear on both the sides.Repeat steps 3 to 5 to make 7 more quesadillas.Serve the broccoli, bell pepper and cheese quesadillas immediately.
• Like broccoli bell pepper and cheese quesadilla recipe | Mexican broccoli and cheese quesadilla | Indian broccoli quesadilla with cheese, then do try other paratha recipes also: paratha recipe | plain paratha | basic Punjabi paratha | Indian flatbread | healthy whole wheat flour paratha | paneer stuffed green pea paratha recipe | matar paneer paratha | healthy paneer green peas paratha | paneer paratha | punjabi paneer paratha | how to make paneer paratha |
• Broccoli bell pepper and cheese quesadilla recipe | Mexican broccoli and cheese quesadilla | Indian broccoli quesadilla with cheese, is made of cheap and easily available ingredients in India: For The Dough: 3/4 cup plain flour (maida), 1/2 cup whole wheat flour (gehun ka atta), 2 tsp oil, salt to taste. See the below list of image of ingredients for broccoli, bell pepper and cheese quesadillas. To Be Mixed Into A Filling: 2 cups blanched and chopped broccoli, 1 cup chopped capsicum (red and yellow), 1 cup grated processed cheese, 1 tbsp dry red chilli flakes (paprika) and salt to taste. See the below list of image of ingredients for broccoli, bell pepper and cheese quesadillas.
• To make dough for broccoli bell pepper and cheese quesadilla recipe | Mexican broccoli and cheese quesadilla | Indian broccoli quesadilla with cheese, in a deep bowl add 3/4 cup plain flour (maida). Add 1/2 cup whole wheat flour (gehun ka atta). // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); Add salt to taste. Knead into a soft dough using enough water. Cover with a lid and keep aside for 15 minutes. Divide the dough into 8 equal portions.
• In a deep bowl, add 2 cups blanched and chopped broccoli. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Add 1 cup chopped capsicum (red and yellow). Add 1 cup grated processed cheese. Add 1 tbsp dry red chilli flakes (paprika). Add salt to taste. Mix well using hands. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); }); Divide the filling into 8 equal portions and keep aside.
• Roll each portion into a 175 mm. (7") diameter circle using a little plain flour for rolling. Spread a portion of the filling on half of the roti. Fold it over to make a semi-circle. Press the edges properly so that the filling doesn't come out. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); }); Heat a non-stick tava (griddle) and place a quesadilla on it. Cook each quesadillas from both the sides. Add a little oil, along the sides and on top, flip and cook evenly till golden brown spots appear on both the sides. Press the edges so that it cooks evenly from all sides. Remove it on a chopping board. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot8 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot8").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot8]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot9 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot9").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot9]); }); Cut into two equal portions. Serve broccoli bell pepper and cheese quesadilla recipe | Mexican broccoli and cheese quesadilla | Indian broccoli quesadilla with cheese, immediately.
• Press the edges while cooking so that it cooks evenly from all sides. You can add veggetables of your choice such as green capsicum and corns. Seal the edges properly so that the filling doesn't come out. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot10 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot10").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot10]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot11 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot11").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot11]); });