Peppers Stuffed With Broccoli Beans And Rice Recipes

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BROCCOLI AND CHEESE STUFFED PEPPERS



Broccoli and Cheese Stuffed Peppers image

A delicious mixture of broccoli, cheese and rice stuffed inside colorful bell peppers.

Provided by Katerina | Diethood

Categories     Appetizer/Main

Time 40m

Number Of Ingredients 16

4 bell peppers (, halved and seeded)
2 cups cooked rice ((you can use white rice, brown rice, etc...))
2 tablespoons olive oil
1 small yellow onion (, diced)
1/2- cup diced yellow bell pepper
salt and fresh ground pepper (, to taste)
2 cups broccoli florets
1/4- cup skim milk
1 cup shredded sharp cheddar cheese
1 cup shredded white cheddar cheese
1/2 teaspoon chili powder (, or to taste)
1/4 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
1/2 tablespoon dried parsley
1/2- cup mixture of both shredded cheddar and white cheddar (, for topping)
dollops of low fat sour cream ((optional))

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.

Nutrition Facts : Calories 474 kcal, Carbohydrate 25 g, Protein 23 g, Fat 31 g, SaturatedFat 17 g, Cholesterol 82 mg, Sodium 506 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

VEGETARIAN STUFFED PEPPERS RECIPE



Vegetarian Stuffed Peppers Recipe image

Vegetarian Stuffed Peppers Recipe: A warm comforting dish made with broccoli, rice, and cheese. A great way to get kids to eat their veggies!

Provided by Sommer Collier

Categories     Main Course     Side Dish

Time 55m

Number Of Ingredients 12

4 bell peppers, (any color)
1 tablespoon butter
1 small onion, (peeled and chopped)
3 cloves garlic, (minced)
1 1/2 cups long grain rice
3 1/2 cups vegetable broth, (divided)
2 cans Old El Paso Green Chiles ((4.5-ounce cans) chopped, mild or hot)
1 teaspoon salt
1/2 teaspoon smoked paprika
2 1/2 cups broccoli florets, (very small )
2 ounces low-fat cream cheese
16 ounces shredded reduced-fat cheddar, (divided)

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.

Nutrition Facts : ServingSize 1 pepper, Calories 207 kcal, Carbohydrate 41 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 1011 mg, Fiber 4 g, Sugar 6 g

BROCCOLI & CHIVE STUFFED MINI PEPPERS



Broccoli & Chive Stuffed Mini Peppers image

There's plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. -Jean McKenzie, Vancouver, Washington

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 7

12 miniature sweet peppers
1 package (8 ounces) cream cheese, softened
1/3 cup minced fresh chives
1/8 teaspoon salt
1/8 teaspoon pepper
2/3 cup finely chopped fresh broccoli
2/3 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 48 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 68mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

BLACK BEANS WITH BELL PEPPERS & RICE



Black Beans with Bell Peppers & Rice image

My meat and potatoes husband goes for this cheesy, hearty black beans and rice recipe, and the kids gobble it up. For extra kick, add a splash of hot sauce. -Stephanie Lambert, Moseley, Virgina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 tablespoon olive oil
1 each medium sweet yellow, orange and red pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 package (8.8 ounces) ready-to-serve brown rice
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1-1/2 cups shredded Mexican cheese blend, divided
3 tablespoons minced fresh cilantro

Steps:

  • In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

Nutrition Facts : Calories 347 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 477mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges

PEPPERS STUFFED WITH BROCCOLI, BEANS AND RICE



Peppers Stuffed with Broccoli, Beans and Rice image

Looking for stuffing dish? Then check out these great peppers stuffed with broccoli, beans and rice recipe - perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 2

Number Of Ingredients 9

2 large bell peppers, cut in half lengthwise, seeded
2/3 cup water
1/2 cup uncooked instant brown rice
1 cup chopped fresh broccoli
2 tablespoons chopped onion
1/2 cup canned red beans, drained, rinsed
1/3 cup chunky-style salsa
1/4 cup shredded reduced-fat Cheddar cheese (1 oz)
2 tablespoons chopped fresh cilantro

Steps:

  • In 8- or 9-inch square microwavable dish, place peppers, cut sides down. Cover dish with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High about 4 minutes or until tender.
  • Meanwhile, in 1-quart saucepan, heat water to boiling over high heat. Stir in rice, broccoli and onion; reduce heat to low. Cover; simmer about 10 minutes or until water is absorbed. Stir in beans and salsa.
  • Spoon hot rice mixture into pepper halves. Place filled sides up in microwavable dish. Sprinkle each pepper half with 1 tablespoon of the cheese. Cover dish with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High about 1 minute or until cheese is melted. Sprinkle with cilantro. Let stand 1 to 2 minutes before serving.

Nutrition Facts : Calories 250, Carbohydrate 45 g, Cholesterol 0 mg, Fiber 9 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 7 g, TransFat 0 g

CHEF JOHN'S STUFFED PEPPERS



Chef John's Stuffed Peppers image

This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it.

Provided by Chef John

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h50m

Yield 8

Number Of Ingredients 18

1 cup uncooked long grain white rice
2 cups water
1 onion, diced
1 tablespoon olive oil
2 cups marinara sauce
1 cup beef broth
1 tablespoon balsamic vinegar
¼ teaspoon crushed red pepper flakes
1 pound lean ground beef
¼ pound hot Italian pork sausage, casing removed
1 (10 ounce) can diced tomatoes
¼ cup chopped fresh Italian parsley
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pinch ground cayenne pepper
4 large green bell peppers, halved lengthwise and seeded
1 cup finely grated Parmigiano-Reggiano cheese, plus more for topping

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
  • Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
  • Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
  • Pour sauce mixture into a 9x13-inch baking dish and set aside.
  • Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
  • Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
  • Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.

Nutrition Facts : Calories 376.9 calories, Carbohydrate 35.1 g, Cholesterol 51.9 mg, Fat 16.9 g, Fiber 4 g, Protein 20.1 g, SaturatedFat 6.5 g, Sodium 1274 mg, Sugar 9.4 g

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