Cheesy Broccoli Rice Stuffed Peppers – Cozy, Creamy, and Crowd-Pleasing

There’s something undeniably comforting about stuffed peppers fresh from the oven, especially when they’re filled with creamy rice, tender broccoli, and plenty of melted cheese. These Cheesy Broccoli Rice Stuffed Peppers strike the perfect balance between wholesome and indulgent, making them a reliable go-to for weeknight dinners, meatless meals, or even meal prep lunches.

Stuffed peppers have long been loved for their versatility. They’re naturally portioned, endlessly customizable, and a great way to turn simple pantry ingredients into something special. In this version, fluffy rice forms the base, broccoli adds color and nutrition, and cheese ties everything together into a rich, satisfying filling that feels familiar and comforting.

What really makes this dish shine is its simplicity. There’s no complicated sauce or long prep time involved. The filling comes together quickly on the stovetop, the peppers bake until tender, and the cheese melts into golden perfection. The result is a dish that looks impressive but feels easy and approachable.

These stuffed peppers are especially great for families or anyone trying to eat more vegetables without sacrificing flavor. Even picky eaters tend to love the creamy, cheesy center, and the peppers soften just enough to become sweet and tender in the oven.

Another bonus? These peppers reheat beautifully. That makes them ideal for leftovers, packed lunches, or make-ahead dinners. Pair them with a simple salad, roasted vegetables, or a slice of crusty bread, and you’ve got a complete meal that’s comforting, nourishing, and deeply satisfying.

Whether you’re vegetarian or just looking for a cozy meatless option, these Cheesy Broccoli Rice Stuffed Peppers deliver classic comfort in a fresh, colorful way.

Ingredients

• 4 large bell peppers, any color
• 1½ cups cooked rice
• 1½ cups broccoli florets, finely chopped
• 1 tablespoon butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• ½ cup milk
• 1½ cups shredded cheddar or mozzarella cheese
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. Slice the tops off the bell peppers and remove seeds and membranes.
3. Bring a pot of water to a boil and blanch peppers for 3–4 minutes. Drain and set aside.
4. Melt butter in a skillet over medium heat. Add onion and cook until softened, about 4–5 minutes.
5. Add garlic and cook for 30 seconds until fragrant.
6. Stir in broccoli and cook for 2–3 minutes until just tender.
7. Add cooked rice and milk, stirring until combined and creamy.
8. Remove from heat and fold in 1 cup of shredded cheese. Season with salt and black pepper.
9. Spoon filling evenly into prepared peppers.
10. Place peppers upright in the baking dish.
11. Top with remaining cheese.
12. Bake uncovered for 25–30 minutes, until peppers are tender and cheese is bubbly and lightly golden.
13. Garnish with fresh parsley before serving.

Tips & Tricks

• Parboiling peppers first ensures they bake up tender, not crunchy.
• Chop broccoli finely for even distribution in every bite.
• Use freshly grated cheese for the creamiest texture.
• Add a splash more milk if the filling feels too thick.

Variations

• Extra Cheesy: Add cream cheese or Monterey Jack to the filling.
• Protein Boost: Stir in chickpeas or white beans.
• Spicy: Add red pepper flakes or diced jalapeños.
• Whole Grain: Use brown rice or quinoa instead of white rice.

Serving Suggestions

Serve with a crisp green salad, roasted vegetables, or garlic bread. These peppers also pair well with a light tomato soup for a cozy meal.

Storage Information

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.

FAQ

Can I skip blanching the peppers?
Yes, but they may be slightly firmer after baking.

Can I make these ahead of time?
Absolutely. Assemble and refrigerate up to 24 hours before baking.

Can I freeze stuffed peppers?
Yes. Freeze baked and cooled peppers for up to 2 months.

Why This Recipe Works

The combination of rice, broccoli, and cheese creates a creamy, cohesive filling that stays moist while baking, while the peppers add natural sweetness and structure.