Description
Delicious stuffed bell peppers filled with rice, beans, and cheese.
Ingredients
Scale
- 4 bell peppers, (any color)
- 1 tablespoon butter
- 1 small onion, (peeled and chopped)
- 3 cloves garlic, (minced)
- 1 1/2 cups long grain rice
- 3 1/2 cups vegetable broth, (divided)
- 2 cans green chiles, (chopped, mild or hot)
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 2 1/2 cups broccoli florets, (very small)
- 2 ounces low-fat cream cheese
- 16 ounces shredded reduced-fat cheddar, (divided)
Instructions
- 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. Stir in the rice, 3 cups broth, green chiles, salt, and smoked paprika. Cover the pot and bring to a boil. Cook for 15-20 minutes until steam holes are evident on the surface and the broth has absorbed.
- Stir the small broccoli florets, cream cheese, 1 1/2 cups shredded cheddar, and remaining 1/2 cup broth into the rice 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
- Customize the spice level by selecting mild or hot green chiles.
- Feel free to add other vegetables to the rice mixture for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg