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Cheesy Broccoli, Chicken and Rice Stuffed Peppers

September 18, 2017 by Danae 10 Comments

Traditional stuffed peppers get a makeover! These Cheesy Broccoli, Chicken and Rice Stuffed Peppers are loaded with flavor, kid-friendly and perfect for an easy and healthy comfort food dinner!

Traditional stuffed peppers get a makeover! These Cheesy Broccoli, Chicken and Rice Stuffed Peppers are loaded with flavor, kid-friendly and perfect for an easy and healthy comfort food dinner!It finally happened. After over a year of not being sick I somehow managed to get a cold last week. Is there anything more annoying than a cold? It’s like the mosquito of the sickness world.

Sore throat, stupid runny nose that just won’t quit, why haven’t they come up with a pill or something to cure colds yet?! I have no idea where the cold came from and I don’t want to think about it too much because it grosses me out. I’m a slight germaphobe, maybe more than slight if you asked my husband.

Traditional stuffed peppers get a makeover! These Cheesy Broccoli, Chicken and Rice Stuffed Peppers are loaded with flavor, kid-friendly and perfect for an easy and healthy comfort food dinner!I didn’t let the cold stop me from running though! There’s no way that sucker was going to make me miss a run. The only times I’ve missed my morning run were because of stomach issues and the time I got blood clots in my head and ended up in the hospital for nearly two weeks…yeah that was a fun one.

My theory is, running with a cold (not a fever) can actually help get rid of it faster. You’re sweating out all those toxins, loosening up the flem and if you’re like me spitting about 50 times during the run. Gross, I know, but if you run you know exactly what I’m talking about.

Traditional stuffed peppers get a makeover! These Cheesy Broccoli, Chicken and Rice Stuffed Peppers are loaded with flavor, kid-friendly and perfect for an easy and healthy comfort food dinner!Now that the cold has passed I can enjoy food other than hot soup again, starting with these Cheesy Broccoli, Chicken and Rice Stuffed Peppers.

Up until a couple weeks ago it had been ages since I made or ate stuffed peppers. It used to be one of my favorite dinners when I was growing up, although my mom never made this version. Of course back then I considered broccoli to be one of the most vile vegetables to grow out of the ground. Since then we’ve come to terms with each other and I actually really like it!

Traditional stuffed peppers get a makeover! These Cheesy Broccoli, Chicken and Rice Stuffed Peppers are loaded with flavor, kid-friendly and perfect for an easy and healthy comfort food dinner!The filling for these stuffed peppers is gluten-free, loaded with chicken and broccoli and just enough wild rice to satisfy your carb craving without over doing it. The filling is also nice and creamy with the addition of plain Greek yogurt.

Of course a stuffed pepper isn’t a stuffed pepper unless there’s cheese involved. You’ll find it in the filling and of course melted on top, hence the recipe name, “Cheesy” Broccoli, Chicken and Rice Stuffed Peppers. Change up your traditional stuffed pepper night and give these a try!

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3.5 8
8 reviews

Cheesy Broccoli, Chicken and Rice Stuffed Peppers

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Preparation 00:15 Cook Time 00:30 Serves 4     adjust servings
Traditional stuffed peppers get a makeover! These Cheesy Broccoli, Chicken and Rice Stuffed Peppers are loaded with flavor, kid-friendly and perfect for an easy and healthy comfort food dinner!


Ingredients

  • 3 bell peppers, halved lengthwise and seeded
  • 1 cup cooked wild rice or brown rice
  • 2 teaspoons olive oil
  • 2 boneless skinless chicken breasts, cut into bite sized pieces
  • 1/4 cup finely diced shallot
  • 1 clove of garlic, grated
  • 2 teaspoons dijon mustard
  • 2 cups broccoli florets
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 cup shredded part skim mozzarella cheese
  • 1/4 cup shredded sharp cheddar cheese
  • 1/3 cup plain non-fat Greek yogurt

Instructions

  1. Preheat oven to 350 degrees.
  2. Place halved bell peppers in a lightly greased baking dish and set aside.
  3. Add 2 teaspoons of olive oil to a large non-stick skillet and heat over medium-high heat.
  4. When the skillet is hot, add in the shallot and sauté one minute.
  5. Add in the chicken and garlic, season with salt and pepper and sauté until the chicken is no longer pink.
  6. Stir in the dijon mustard until combined then add in the broccoli florets. Cook another 2-3 minutes or until the broccoli turns bright green and is tender.
  7. Add in the cooked rice and a 1/2 cup of the cheeses. Stir together until the cheese melts.
  8. Remove from the heat and stir in the Greek yogurt until combined.
  9. Spoon the filling into the prepared peppers. Cover the baking dish loosely with foil and bake for 20 minutes.
  10. Remove the foil and top with the remaining 1/4 cup of cheese. Bake an additional 5 minutes or until the cheese is melted.
  11. Remove from the oven and let stand for 5 minutes before serving.

by Danae

Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 362kcal Calories from fat 111
% Daily Value
Total Fat 12g18%
Saturated Fat 5g25%
Transfat 0g
Cholesterol 119mg40%
Sodium 259mg11%
Carbohydrate 20g7%
Dietary Fiber 3g12%
Sugars 6g
Protein 42g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories2000
Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

Traditional stuffed peppers get a makeover! These Cheesy Broccoli, Chicken and Rice Stuffed Peppers are loaded with flavor, kid-friendly and perfect for an easy and healthy comfort food dinner!

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Filed Under: Main Dish Tagged With: broccoli, Cheese, Chicken, Dinner, Gluten Free, Greek Yogurt, kid friendly, peppers, rice

Previous Post: « Zucchini Spice Sheet Cake
Next Post: Korean Barbecue Chicken with Asian Coleslaw »

Reader Interactions

Comments

  1. Ilona

    September 27, 2017 at 1:44 pm

    Can the peppers be stuffed and prepared a day Early or be frozen before baking?
    Reply
    • Danae

      September 29, 2017 at 9:24 am

      You could definitely prep these a day in advance Ilona. I haven't tried freezing them, but I suspect you could. I would suggest baking them straight from the freezer with a longer cooking time rather than letting them defrost. I think once they defrost they might become soggy.
      Reply
  2. Nicole

    November 28, 2017 at 10:55 am

    Would I need to double the recipe if I wanted to use 6 peppers and cut the tops off instead of cutting them lengthwise?
    Reply
    • Danae

      December 4, 2017 at 11:18 am

      Hi Nicole, Yes, I would probably double the filling for the peppers. If you have extra filling you can always just eat it for leftovers the next day.
      Reply
    • Johanna Elsemore

      July 4, 2018 at 8:30 am

      How exactly would one divide 6 half peppers into four servings without starting a fight? ;) To avoid said fight, I stuffed four whole peppers by cutting the top off, and without adjusting the filling I had just the right amount. I will note that I used fairly large chicken breasts. I also subbed faro for rice and feta for cheddar. Yum!
      Reply
  3. Becky

    February 25, 2018 at 2:25 pm

    I'm excited to try this recipe next weekend. Any suggestions of side dishes that would pair well? Thanks in advance!
    Reply
  4. Becky

    February 25, 2018 at 2:27 pm

    Reposting my comment because I wrote the wrong email address...typo...and wasn't to make sure to see your response. Any side dish recommendations? I'm always at a loss with stuffed peppers. Excited to try this next weekend!
    Reply
    • Danae

      February 27, 2018 at 11:25 am

      Hi Becky, I usually just do a simple side salad when I make stuffed peppers. You can also check out the side dishes category for more ideas. The Parmesan pesto roasted cauliflower, honey roasted carrots or the sautéed herbed peas with bacon might be good alongside them as well.
      Reply
  5. Deana

    July 17, 2018 at 12:42 pm

    I can’t see the recipe!!
    Reply
    • Danae

      July 17, 2018 at 12:56 pm

      Hi Deana, I'm so sorry. I'm having an issue with my site, but it's being worked on and the recipe should be back up shortly. Check back in a little bit and it should be there. Sorry again for the inconvenience.
      Reply

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