Broccoli And Cheese Stuffed Peppers Recipe 465

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.

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 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.

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.

BROCCOLI AND PEPPERS

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 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

MAC AND CHEESE STUFFED PEPPERS

Steps:

• For the stuffed peppers: Bring a large pot of water to a boil. Add the macaroni and cook until al dente according to the package directions; drain.
• Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and cook, stirring, until melted. Stir in the kosher salt, seasoning salt and pepper. Add the macaroni and stir into the cheese sauce.
• Make a slit in each pepper and remove the seeds. Gently stuff a heaping 1/4 to 1/2 cup of the macaroni into each pepper, being careful not to overstuff. Use a toothpick to help seal the peppers and set aside.
• For the cilantro-lime cream: In a small bowl, whisk together the sour cream, cilantro, cumin, salt and lime zest and juice until well combined. Set aside.
• For the batter: In a large heavy-bottomed pot, add enough oil to fill the pot halfway and heat the oil to 375 degrees F.
• Whisk together the flour, baking powder, salt and pepper. In a large measuring cup, mix together the beer and eggs. Whisk the liquid into the dry ingredients until well mixed.
• When the oil is ready, dip a pepper into the batter until fully coated. Carefully, slowly lower the pepper into the hot oil. Repeat with the remaining peppers. Fry until golden brown and crisp, about 2 minutes. Drain on a paper towel-lined plate. Serve immediately, drizzled with the cilantro-lime cream.

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.

PEPPERS STUFFED WITH BROCCOLI, BEANS AND RICE

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.

CHEESE-STUFFED PEPPERS

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.

QUICK AND SIMPLE BROCCOLI AND CHEESE

Steps:

• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and transfer to a microwave safe casserole dish.
• Pour melted butter over broccoli (use more or less, to taste) and season with salt and pepper. Sprinkle cheese over the top and microwave, on high, for 1 minute, or until cheese is melted.

BROCCOLI AND SWEET PEPPERS

Steps:

• Peel tough broccoli stems.
• Cut stem and florets into bite size pieces.
• Blanch in large pot of boiling water for 2 to 3 minutes or until bright green and tender crisp, drain, cool under cold running water and dry on paper towels.
• Seed peppers and cut into thin strips.
• In a large frypan or wok, heat oil over medium heat.
• Add onion and ginger, stir fry for 1 minute.
• Add peppers and stir fry for 2 or 3 minutes, adding chicken stock when necessary to prevent sticking or scorching.
• Add broccoli, stir fry until heated through, sprinkle with soy sauce.
• Serve immediately.