Fill peppers with creamy stuffing that will have guests feeling satisfied

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Here is a way to get your kids to eat their veggies...Roasted bell pepper cups stuffed with creamy rice, broccoli and cheese! This wonderful vegetarian side dish is warm, comforting and filling. Double up and you could even serve this as an entire meal. This dish is hearty, filling and utterly delicious. You may want to make extra because your family and friends are going to be fighting over who gets the last one!
You will first need to turn the bell peppers into little cups that will hold the tasty broccoli rice filling. Cut them in half and scoop out the seeds and ribs inside. Next cook up your rice. Onions and garlic add a savory aspect while smoked paprika and jalapeno add a bit of smoky spice. Adjust the amount of jalapeno to your spicy level. I prefer spicy! But broccoli is the star here. And guess what...your kids are actually going to love it! Finally cream cheese and mozzarella add a ooey gooey creaminess that goes so well with the peppers. Lemon zest will balance out the flavor of all the cheese. Bake off, top with more melted cheese and serve. Just reading this is going to make you hungry!
Cooktop Cove
Broccoli rice stuffed peppers
15 minutes
40 minutes
55 minutes
4 red or green bell peppers, cut in half from top to bottom. Stems, seeds and ribs removed.
1 tablespoon olive oil
1 cup red onion, small diced
3 garlic cloves, minced
1½ cup long grain rice
3 cups vegetable broth
½ jalapeno pepper, seeded, finely chopped
1 teaspoon salt
½ teaspoon smoked paprika
3 cups broccoli florets, cut very small, ½ inch pieces
2 teaspoons lemon zest
2 tablespoons finely chopped parsley
2 ounces cream cheese
16 ounces shredded mozzarella cheese, divided
Preheat oven to 400°F. Spray a 9 X 13 inch baking dish with nonstick cooking spray. Arrange peppers in the baking dish, cut side up.
Place a medium stock pot over medium heat. Add the olive oil, onions and garlic. Sauté for 3 minutes, until onions are translucent. Stir in the rice, broth, jalapeno, salt, and smoked paprika. Bring to a boil, turn down to simmer and cover with a lid. Cook for 20 minutes or until broth is absorbed.
Stir in the small broccoli florets, cream cheese, lemon zest, parsley and 8 ounces of shredded mozzarella. Stir until cheese is melted into rice.
Spoon the rice mixture into the bell peppers. Bake for 25 minutes. Then top the peppers with the remaining shredded mozzarella and return to the oven for 5 minutes or until cheese is melted and starts to turn golden brown.
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