Stuffed Peppers – sweetydreamz

These Stuffed Peppers are a comforting, family-friendly dish featuring tender bell peppers filled with a creamy broccoli rice mixture and finished with a golden, bubbly cheese topping. Baked gently to preserve the peppers’ structure while allowing the filling to meld, this recipe delivers wholesome flavor with simple, approachable technique. The result is a satisfying vegetarian main that’s colorful, nourishing, and easy to prepare.

Why You’ll Love This Recipe

Comforting & Wholesome – Creamy cheese, tender rice, and vegetables create a cozy, balanced meal.
Naturally Gluten-Free – Made without flour or breadcrumbs, perfect for gluten-free diets.
Family-Friendly Flavors – Mild, cheesy, and familiar ingredients appeal to all ages.
Great Use of Leftovers – Ideal for repurposing cooked rice and extra vegetables.
Make-Ahead & Freezer-Friendly – Prep in advance and bake when ready for stress-free dinners.
Visually Appealing – Bright peppers and golden cheese make for an attractive presentation.

Ingredients You’ll Need

For the Stuffed Peppers

6 large bell peppers (red, yellow, or orange) – Serve as edible vessels and add natural sweetness.
2 cups cooked white rice – Provides structure and absorbs creamy flavors.
2 cups fresh broccoli florets, chopped – Adds texture, color, and nutritional balance.
1 small onion, diced – Builds savory depth in the filling.
2 cloves garlic, minced – Enhances overall flavor with aromatic notes.
4 oz cream cheese, softened – Creates a rich, creamy binder for the filling.
1 cup shredded cheddar cheese – Adds sharpness and depth of flavor.
1 cup shredded mozzarella cheese – Contributes meltability and a stretchy texture.
1 cup vegetable broth – Keeps the peppers moist while baking.
Fresh parsley, chopped – Brightens and finishes the dish.
Salt and black pepper, to taste – Balances and enhances all components.

Step-by-Step Instructions

Prepare the Peppers – Preheat the oven to 375°F (190°C), remove tops, seeds, and membranes from peppers, rinse, pat dry, and stand them upright in a baking dish.
Cook the Broccoli & Aromatics – Steam or blanch broccoli for 3–4 minutes until tender-crisp, then sauté onion and garlic in a skillet over medium heat for 3–4 minutes until softened.
Mix the Filling – In a large bowl, combine rice, broccoli, onion, garlic, cream cheese, half the cheddar, and half the mozzarella, mixing until creamy and evenly incorporated.
Stuff the Peppers – Spoon the mixture into each pepper, packing gently to eliminate air pockets without compressing too tightly.
Add Moisture & Top with Cheese – Pour vegetable broth into the baking dish and sprinkle remaining cheeses generously over the peppers.
Bake Until Tender – Cover with foil and bake for 25 minutes, then uncover and bake another 10 minutes until cheese is bubbly and golden.

Recipe Notes & Tips

Choose Stable Peppers – Flat-bottomed peppers stand upright and bake more evenly.
Don’t Overcook Broccoli – Tender-crisp florets maintain texture after baking.
Room-Temperature Cream Cheese – Ensures smooth blending without lumps.
Foil First, Then Uncover – Steams peppers initially, then browns the cheese perfectly.
Check Doneness Properly – Peppers should be fork-tender but still hold their shape.

Nutritional Information

Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 6 servings (one stuffed pepper per serving)
Calories: ~390 calories per serving (estimate; varies by cheese and rice portions)

Perfect Pairings

Simple Green Salad – Light vinaigrette balances the creamy filling.
Roasted Potatoes – Adds heartiness for larger appetites.
Garlic Bread – Complements the cheesy interior beautifully.
Sparkling Water or Iced Tea – Refreshing contrast to the rich dish.

Ideal Occasions

Weeknight Family Dinners – Easy, filling, and kid-approved.
Meatless Mondays – A satisfying vegetarian centerpiece.
Meal Prep Weeks – Reheats well for lunches and dinners.
Casual Gatherings – Simple to serve and visually appealing.

Storage & Serving Tips

Refrigeration – Store leftovers in an airtight container for up to 4 days.
Freezing Option – Freeze unbaked or baked peppers for up to 3 months.
Reheating Method – Reheat covered in the oven at 325°F (165°C) to prevent drying.
Serve Hot – Best texture and flavor when warmed through completely.

Creative Variations to Try

Brown Rice or Cauliflower Rice – Adjusts texture and nutritional profile.
Spicy Cheese Kick – Add pepper jack or red pepper flakes for heat.
Mediterranean Style – Mix in olives, feta, and oregano.
Extra Veggie Boost – Add mushrooms or spinach to the filling.

Troubleshooting Common Issues

Watery Filling – Ensure broccoli is well drained before mixing.
Peppers Too Firm – Extend covered baking time by 5–10 minutes.
Cheese Browning Too Fast – Tent loosely with foil near the end.
Filling Too Dry – Add a splash of broth or extra cream cheese before stuffing.

Why This Recipe Works

This recipe succeeds by balancing moisture, structure, and heat control. Steaming the broccoli preserves texture, while cream cheese and shredded cheeses create a cohesive, creamy filling that binds the rice. Baking with broth gently steams the peppers from below, ensuring tenderness without collapse, while uncovered finishing heat achieves golden cheese. At approximately 390 calories per serving, the dish offers comfort and nutrition without excess heaviness.

Final Thoughts

Stuffed Peppers are a timeless, dependable dish that combines approachability with satisfying flavor. Rich in vegetables, naturally gluten-free, and endlessly adaptable, this recipe fits seamlessly into busy weeknights or relaxed family meals. For a lighter version, reduce the cheese slightly or use cauliflower rice—without sacrificing the creamy, comforting appeal that makes these peppers a staple.