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–+ servings
Rice Stuffed Peppers

Rice Stuffed Peppers

These Rice Stuffed Peppers are comforting, cheesy, and loaded with flavors from smoky chiles and paprika, making them a great way to get kids to eat their veggies.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Side Dish
Cuisine American
Servings 8 peppers
Calories 207 kcal

Equipment

  • Baking dish
  • medium stock pot

Ingredients
  

Vegetables

  • 4 pieces bell peppers any color
  • 1 tablespoon butter
  • 1 small onion peeled and chopped
  • 3 cloves garlic minced
  • 2 ½ cups broccoli florets very small

Grains

  • 1 ½ cups long grain rice

Liquids

  • 3 ½ cups vegetable broth divided

Canned Goods

  • 2 cans Old El Paso Green Chiles 4.5-ounce cans, chopped, mild or hot

Spices

  • 1 teaspoon salt
  • ½ teaspoon smoked paprika

Dairy

  • 2 ounces low-fat cream cheese
  • 16 ounces shredded reduced-fat cheddar divided

Instructions
 

Cooking 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 ½ cups shredded cheddar, and remaining ½ 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.

Notes

To make these in a slow cooker, follow steps 2 and 3, cut the bell peppers in half, spoon the rice mixture into the peppers, and place them down into the slow cooker crock. Cover and cook on low for 5-6 hours, then top with remaining cheese and cover again for 10 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or wrapped in plastic wrap and frozen for up to 2 months. Reheat in the microwave or oven.

Nutrition

Serving: 1pepperCalories: 207kcalCarbohydrates: 41gProtein: 4gFat: 2gSaturated Fat: 1gCholesterol: 7mgSodium: 1011mgPotassium: 275mgFiber: 4gSugar: 6gVitamin A: 760IUVitamin C: 83.6mgCalcium: 45mgIron: 0.7mg
Keyword Cheesy, Comfort Food, Rice Stuffed Peppers, Stuffed Peppers, Vegetarian
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