Broccoli & Rice Stuffed Peppers

My mom makes quinoa stuffed peppers and as healthy and scrumptious as quinoa is, it’s one of those things I ate so much of for a wile that it doesn’t sound appetizing to me at the moment. With liking the idea of stuffed peppers and realizing I need to incorporate more vegetables into my diet, but wanting to forgo quinoa, I came up with Broccoli and Rice Stuffed Peppers. I am not a fan of broccoli by any means, but knowing it is essential to a healthy diet, stuffed into a pepper with some rice – it doesn’t taste too terrible. My favorite part of the meal is the flavor the organic vegetable broth rather than using water gives the rice.

Broccoli and Rice Stuffed Peppers

4 bell peppers, any color (I used red and green and using 4 peppers for two people made left-overs)
1 tablespoon organic butter
2 garlic cloves, minced
1 1/2 cup brown rice
3 1/2 cups organic vegetable broth
2 1/2 cups vey small broccoli florets
2 spoonfuls of organic cream cheese
1 handful of mozzarella cheese


  1. Preheat the oven to 400 degrees. Spray a 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.
  2. Place a medium frying pan over medium heat. Add the butter and garlic. Then stir in the rice and 3 cups vegetable broth. Cover the pot and bring to a boil. Allow the rice to cook for 15-20 minutes covered.
  3. Stir the small broccoli florets, cream cheese, and shredded cheddar. Stir until the cream cheese melts into the mixture.
  4. Spoon the rice mixture into the bell peppers. Bake for 15 minutes.

– Bon Appetite


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