Broccoli and Cheese Stuffed Peppers

• Vegetarian
• Gluten free

• Produce

  • 4 Bell peppers
  • 2 cups Broccoli florets
  • 1/2 tbsp Parsley, dried
  • 1/2 cup Yellow bell pepper
  • 1 Yellow onion, small

• Pasta & Grains

  • 2 cups Rice, cooked

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Chili powder
  • 1/8 tsp Nutmeg, ground
  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cup Cheddar cheese, sharp
  • 1/2 cup Mixture of both shredded cheddar and white cheddar
  • 1/4 cup Skim milk
  • 1 dollops Sour cream, low fat
  • 1 cup White cheddar cheese

Found on diethood.com

Description

Ingredients

• 4 bell peppers, halved and seeded
• 2 cups cooked rice (you can use white rice, brown rice, etc...)
• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 1/2-cup diced yellow bell pepper
• salt and fresh ground pepper, to taste
• 2 cups broccoli florets
• 1/4-cup skim milk
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded white cheddar cheese
• 1/2 teaspoon chili powder, or to taste
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground nutmeg
• 1/2 tablespoon dried parsley
• 1/2-cup mixture of both shredded cheddar and white cheddar, for topping
• dollops of low fat sour cream (optional)

Directions

• Preheat oven to 375.
• Place halved bell peppers in a lightly greased baking dish and set aside.
• Prepare the rice according to the directions on the package. You will need about 2 cups prepared rice.
• In the meantime, heat olive oil in a skillet over medium-heat.
• Add onions and cook for 1 minute.
• Stir in chopped peppers and season with salt and ground pepper; continue to cook for 3 minutes or until peppers are tender.
• Add broccoli florets and cook for 2 minutes, or until broccoli is fork tender.
• Remove from heat.
• Place cooked rice in a large bowl.
• Add broccoli mixture to the rice.
• 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.
• Divide mixture evenly between peppers, packing the mixture tightly into the hollow pepper shells.
• Bake for 20 minutes.
• Remove from oven and top with remaining cheese; bake for an additional 3 to 5 minutes, or until cheese is melted.
• Remove from oven and let stand few minutes.
• Top each pepper with a dollop of sour cream and serve.

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