Cheesy Broccoli Rice Stuffed Peppers – Comfort Food Made Wholesome

There’s something deeply comforting about stuffed peppers. They’re warm, hearty, colorful, and endlessly customizable. These Cheesy Broccoli Rice Stuffed Peppers take that comfort to the next level by combining fluffy rice, tender broccoli, and plenty of melted cheese inside sweet, oven-roasted bell peppers. The result is a satisfying vegetarian dinner that feels indulgent while still being balanced and nourishing.

This recipe is perfect for busy weeknights, cozy weekends, or even meal prep. It’s simple enough for beginners yet flavorful enough to impress guests. Whether you’re looking for a meatless main dish, a family-friendly dinner, or a way to sneak more vegetables into your meals, this dish checks all the boxes.

Why You’ll Love These Cheesy Broccoli Rice Stuffed Peppers

Stuffed peppers have been popular for generations, but this version stands out for a few key reasons:

• Vegetarian and filling – Rice and cheese make it hearty enough to stand alone
• Kid-friendly flavors – Mild broccoli and gooey cheese win every time
• Budget-friendly – Simple pantry staples, no fancy ingredients
• Make-ahead friendly – Great for leftovers and meal prep
• Naturally gluten-free – As long as your ingredients are certified GF

The sweetness of the roasted bell peppers pairs beautifully with the creamy, cheesy filling, while broccoli adds both texture and nutrition.

Ingredients for Cheesy Broccoli Rice Stuffed Peppers

Use fresh, simple ingredients for the best flavor and texture.

Ingredients:

• Bell peppers (any color, medium to large)
• Cooked white or brown rice
• Fresh broccoli florets, finely chopped
• Olive oil
• Onion, finely diced
• Garlic, minced
• Shredded cheddar cheese
• Shredded mozzarella cheese
• Milk or cream
• Salt
• Black pepper
• Paprika or smoked paprika
• Optional: red pepper flakes
• Fresh parsley or green onions for garnish

How to Make Cheesy Broccoli Rice Stuffed Peppers

This recipe comes together in a few easy steps and requires minimal prep.

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. Prepare the peppers by slicing off the tops and removing seeds and membranes. Arrange them upright in the baking dish.
3. Par-bake the peppers for 10 minutes to soften slightly, then remove from oven.
4. Sauté the aromatics: Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 3–4 minutes. Add garlic and cook for 30 seconds.
5. Cook the broccoli by adding it to the skillet with a splash of water. Cover and steam for 3–4 minutes until tender but still green.
6. Make the filling: In a large bowl, combine cooked rice, broccoli mixture, cheddar cheese, half the mozzarella, milk, salt, pepper, and paprika. Mix well.
7. Stuff the peppers generously with the rice mixture, pressing lightly to pack.
8. Top with cheese: Sprinkle remaining mozzarella over each pepper.
9. Bake uncovered for 25–30 minutes, until peppers are tender and cheese is bubbly and lightly golden.
10. Garnish and serve with fresh parsley or green onions.

Tips for Perfect Stuffed Peppers

• Don’t overcook the peppers before stuffing; they’ll finish softening in the oven
• Use freshly cooked rice for the best texture
• Chop broccoli finely so it blends evenly into the filling
• Cover loosely with foil if cheese browns too quickly

Delicious Variations to Try

These cheesy stuffed peppers are easy to customize:

• Add protein: Stir in cooked lentils or chickpeas
• Make it spicy: Add jalapeños or extra red pepper flakes
• Extra cheesy: Mix in cream cheese or parmesan
• Low-carb option: Replace rice with cauliflower rice

Serving Suggestions

Serve Cheesy Broccoli Rice Stuffed Peppers with:

• A crisp green salad
• Roasted potatoes or sweet potatoes
• Garlic bread or dinner rolls
• A light tomato soup for a cozy meal

They also work beautifully as a vegetarian main dish for holidays or potlucks.

Storage and Reheating

• Refrigerate leftovers in an airtight container for up to 4 days
• Reheat in the oven at 350°F or microwave until warmed through
• Freeze unbaked stuffed peppers for up to 2 months

Fun Fact: Why Stuffed Peppers Are So Popular

Stuffed peppers appear in cuisines around the world, from Mediterranean to Eastern European kitchens. Their popularity comes from how easily they adapt to local ingredients, making them a timeless, flexible dish.

Final Thoughts

These Cheesy Broccoli Rice Stuffed Peppers prove that comfort food can be wholesome, affordable, and incredibly satisfying. With melty cheese, tender vegetables, and fluffy rice in every bite, this recipe is bound to become a regular in your kitchen.

Cheesy Broccoli Rice Stuffed Peppers

Tender bell peppers filled with fluffy rice, broccoli, and melted cheese, baked to golden perfection.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 peppers

Course: Dinner, Main

Cuisine: American, Vegetarian

Calories: 320

Ingredients

  

Stuffed Peppers

• 4 bell peppers any color
• 2 cups cooked rice
• 1.5 cups broccoli florets finely chopped
• 1 cup cheddar cheese shredded
• 1 cup mozzarella cheese shredded
• 0.5 cup milk
• 1 tbsp olive oil
• 1 small onion diced
• 2 cloves garlic minced
• 1 tsp salt
• 0.5 tsp black pepper

Equipment

• Mixing bowls
• Baking dish
• Skillet
• Oven

Method

 

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Cut tops off bell peppers and remove seeds. Par-bake for 10 minutes.
3. Sauté onion in olive oil until soft. Add garlic and broccoli, cook until tender.
4. Mix rice, broccoli mixture, cheddar cheese, milk, and seasonings.
5. Stuff peppers with rice mixture and top with mozzarella.
6. Bake uncovered for 25–30 minutes until cheese is bubbly and peppers are tender.

Notes

Customize with spices or add-ins like lentils or chickpeas.