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Cheesy Broccoli Rice Stuffed Bell Peppers: Easy 30-Minute Recipe

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These cheesy broccoli rice stuffed bell peppers are a quick, satisfying weeknight dinner made with simple pantry ingredients. Ready in 30 minutes, they’re packed with tender rice, melted cheddar, and broccoli inside sweet roasted peppers.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 tablespoon olive oil
  • 2 cups cooked rice (white, brown, or cauliflower rice)
  • 2 cups broccoli florets (chopped into small bite-sized pieces)
  • 1 ½ cups shredded sharp cheddar cheese (divided: 1 cup for filling, ½ cup for topping)
  • ½ cup finely diced onion (yellow or white)
  • 2 cloves garlic, minced
  • ½ cup sour cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook your rice if you don’t have leftovers. You’ll need about 2 cups of cooked rice. If starting from dry, cook ⅔ cup of uncooked rice according to package directions.
  3. Prepare the bell peppers: Slice each pepper in half lengthwise through the stem. Remove all seeds and white membranes. Rinse and pat dry. Place pepper halves cut-side up in a 9×13-inch baking dish. Brush outsides lightly with olive oil.
  4. Par-cook the peppers: Place the dish in the oven for 8-10 minutes while you make the filling.
  5. Blanch the broccoli: Bring a small pot of salted water to a boil. Drop in chopped broccoli florets and cook for exactly 2 minutes. Drain immediately and rinse with cold water to stop cooking.
  6. Sauté the aromatics: In a small skillet over medium heat, add a drizzle of olive oil. Cook diced onion for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat.
  7. Make the filling: In a large mixing bowl, combine cooked rice, blanched broccoli, sautéed onion and garlic, 1 cup shredded cheddar cheese, sour cream, salt, pepper, smoked paprika, and garlic powder. Stir until well combined. Taste and adjust seasoning if needed.
  8. Stuff the peppers: Pull par-cooked peppers out of the oven. Spoon filling generously into each pepper half, mounding slightly on top.
  9. Add the cheese topping: Sprinkle remaining ½ cup shredded cheddar evenly over the tops of the stuffed peppers.
  10. Bake: Cover the dish with aluminum foil and bake for 15 minutes. Remove foil and bake for another 10-12 minutes, until cheese is melted, bubbly, and starting to brown in spots. Peppers should be tender when pierced with a fork.
  11. Rest and serve: Let peppers sit in the dish for about 5 minutes before serving.

Notes

Don’t skip par-baking the peppers—it ensures they’re tender without being crunchy. Pat broccoli dry after blanching to avoid a watery filling. Use day-old rice for best texture; fresh rice can be spread on a baking sheet to cool for 10 minutes before mixing. Grate your own cheese from a block for smoother melting. For meal prep, assemble completely and refrigerate up to 24 hours before baking, adding 5-10 minutes to baking time. To freeze unbaked, wrap individually in plastic wrap and store in a freezer bag for up to 3 months.

Nutrition

Keywords: stuffed bell peppers, cheesy broccoli rice, 30-minute dinner, vegetarian stuffed peppers, easy weeknight meal, meal prep, gluten-free stuffed peppers

Find it online: https://tastypierecipes.com/cheesy-broccoli-rice-stuffed-bell-peppers-easy-30-minute-recipe/