VEGETARIAN STUFFED PEPPERS RECIPE
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
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 AND PEPPERS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound broccoli florets and 1 sliced red bell pepper in salted boiling water until just tender, about 3 minutes; drain and transfer to a bowl of ice water to cool, then drain again. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1/2 cup chopped walnuts, 2 sliced garlic cloves and 2 to 4 crushed dried red chiles and cook 30 seconds. Add the broccoli and bell pepper and cook 2 minutes. Season with salt.
BROCCOLI AND CHEESE STUFFED PEPPERS
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
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
BROCCOLI & CHIVE STUFFED MINI PEPPERS
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
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.
BROCCOLI & CHEESE STUFFED BELL PEPPERS
I Love Broccoli and Cheese Rice..so I made up this recipe on my own.. got the peppers idea from my mom..she makes the basic stuffed italian peppers, so I wanted to try something different and everyone Loves Them... Its a Very Yummy and Different Stuffed Pepper!!
Provided by bbbrenda
Categories White Rice
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 279.5, Fat 17.3, SaturatedFat 6.8, Cholesterol 77.1, Sodium 80.2, Carbohydrate 8.3, Fiber 3, Sugar 4.3, Protein 22.6
BROCCOLI AND CHEESE STUFFED PEPPERS RECIPE - (4.6/5)
Provided by á-1968
Number Of Ingredients 17
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
CHEESE-STUFFED PEPPERS
This great appetizer has been served in our house over and over again and keeps getting compliments and requests for the recipe. It is a great meze with ouzo or wine. Can be served hot or cold. Enjoy!
Provided by RIOULA
Categories Appetizers and Snacks Cheese
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peppers and cook uncovered for 5 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and allow to cool.
- Meanwhile, heat 1/4 cup oil in a saucepan over medium heat. Add onion and cook until slightly softened 3 to 5 minutes. Add tomatoes, ketchup, parsley, black pepper, oregano, and cayenne pepper. Allow to cool slightly. Mix in feta cheese and parsley.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Fill blanched peppers with feta mixture and place on a baking sheet. Brush stuffed peppers with olive oil.
- Broil peppers under the preheated broiler, turning frequently, about 15 minutes.
Nutrition Facts : Calories 171 calories, Carbohydrate 6.1 g, Cholesterol 25 mg, Fat 14.7 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 5.4 g, Sodium 339.5 mg, Sugar 4.1 g
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