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.
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
- 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.
- 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.
- Stir the small broccoli florets, cream cheese, and shredded cheddar. Stir until the cream cheese melts into the mixture.
- Spoon the rice mixture into the bell peppers. Bake for 15 minutes.
– Bon Appetite