Broccoli And Cheese Stuffed Peppers Recipes

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 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.

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 & 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 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

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.