• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Recipe Runner

Eat Well - Run Happy

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • About
    • Work With Me
    • Contact
      • Disclosure & Privacy Policy
      • Privacy Tools
  • Recipes
  • Running
    • Training Tip Tuesday
  • Travel

Cheesy Broccoli, Chicken and Rice Stuffed Peppers

September 18, 2017 by Danae 17 Comments

Jump to Recipe
3853shares
  • Share
  • Tweet

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 and a 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!

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!

More “Stuffed” Recipes

Cheesy Taco Stuffed Zucchini Boats are a great way to enjoy a low-carb taco night and get an extra serving of vegetables! Packed with a flavorful taco filling and topped with melted cheese, you won't miss the tortilla! Cheesy Taco Stuffed Zucchini Boats

Green Chile Chicken Enchilada Stuffed Spaghetti Squash | You won't miss the tortillas, carbs or time spent rolling up the enchiladas when you make this Green Chile Chicken Enchilada Stuffed Spaghetti Squash!Green Chile Chicken Enchilada Stuffed Spaghetti Squash

Prosciutto Wrapped Chicken Stuffed with Goat Cheese | An easy and elegant dinner that is sure to impress everyone! | @reciperunnerProsciutto Wrapped Chicken Stuffed with Goat Cheese

Continue to Content
six Cheesy Broccoli, Chicken and Rice Stuffed Peppers in a white casserole dish

Cheesy Broccoli, Chicken and Rice Stuffed Peppers

Yield: 3-4 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

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 fresh 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° F. Place the halved bell peppers in a lightly greased baking dish and set aside.
  2. Add 2 teaspoons of olive oil to a large non-stick skillet and heat over medium-high heat. When the skillet is hot, add in the shallot and sauté one minute. Add in the chicken and garlic, season with salt and pepper and sauté until the chicken is no longer pink.
  3. 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. Add in the cooked rice and a 1/2 cup of the cheeses. Stir together until the cheese melts. Remove from the heat and stir in the Greek yogurt until combined.
  4. Spoon the filling into the prepared peppers. Cover the baking dish loosely with foil and bake for 30 minutes. Remove the foil and top with the remaining 1/4 cup of cheese. Bake an additional 10 minutes then remove from the oven and let stand for 5-10 minutes before serving.
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 337Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 432mgCarbohydrates: 37gFiber: 6gSugar: 9gProtein: 26g
© Danae Halliday
Category: Main Dish
3853shares
  • Share
  • Tweet

You may also like:

  • Almond Cupcakes with Almond Buttercream
  • Greek Yogurt Lemon Cheesecake Bars
  • Paleo Roasted Carrot and Sweet Potato Hummus on platter with veggies and pita
    Paleo Roasted Carrot and Sweet Potato Hummus

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
    • Patricia

      February 17, 2020 at 5:02 am

      Should the peppers be cooked first?
      Reply
      • Danae

        February 17, 2020 at 8:56 am

        You can stick the unstuffed peppers in the oven for 15 minutes if you prefer a softer texture and then add the filling and continue with the directed cooking time. Or just follow the directions on the recipe for a stuffed pepper with a firmer texture.
        Reply
  6. Rae

    March 3, 2019 at 5:25 am

    Is the calories for one half of a pepper?
    Reply
  7. Ron

    September 28, 2019 at 9:41 pm

    I made these tonight and had an issue with the peppers getting cooked. The filling was great but after cooking per directions the peppers were hardly cooked at all. We added water to pan and cooked an additional 20 minutes then they were great. Thanks for the recipe.
    Reply
    • Danae

      October 1, 2019 at 9:33 am

      Thanks for the feedback Ron, I'll take a look at the baking time again. Glad you enjoyed the stuffed peppers!
      Reply
  8. Shelly

    January 31, 2020 at 1:23 pm

    Can I substitute the greek yogurt for something dairy free?
    Reply
    • Danae

      February 2, 2020 at 3:39 pm

      Using full fat coconut milk or cream (unsweetened) might be a good substitute.
      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi, I'm Danae! Welcome to Recipe Runner. This blog is all about my love of food, cooking, baking, and running. I hope that I can tempt you with my recipes and inspire you with my running stories! Enjoy! Read More ↝

Subscribe to Our Newsletter

You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

Recipe Runner Favorites

Pesto Chicken and Vegetable Soup topped with parmesan cheese in a white bowl with a spoon.
Sweet and Spicy Roasted Butternut Squash in a white serving bowl
Three Apple Cinnamon Baked Oatmeal Cups with a jar of almond butter and spoon next to them.
Metal skillet with Creamy Mustard Chicken thighs in it.
Chicken and Spinach Spaghetti Squash Alfredo in a metal skillet with a wooden serving spoon.
Skillet filled with Roasted Cauliflower and Chickpea Pesto Pasta with a wooden serving spoon in the skillet.
Creamy Italian Chicken in a metal skillet. Topped with parmesan cheese and basil.
Winter Kale and Wild Rice Salad in a serving bowl with spoons

Footer

Reader Favorites

Mexican Chicken, Sweet Potatoes and Black Beans topped with melted cheese in a cast iron Skillet with a wooden serving spoon in the skillet.

Mexican Chicken, Sweet Potato and Black Bean Skillet

Greek Lemon Chicken Skewers with Tzatziki Sauce | Delicious and healthy Greek chicken skewers with a sauce you'll want to slather on everything!

Greek Lemon Chicken Skewers with Tzatziki Sauce

Metal skillet filled with ground turkey, rice, zucchini, tomatoes and cheese. Wooden spoon scooping some out of the skillet.

Southwest Turkey, Vegetable and Rice Skillet

Cranberry Vanilla Energy Bites | These healthy energy bites are gluten-free, vegan, paleo and bursting with cranberry and vanilla flavors!

Cranberry Vanilla Energy Bites

Copyright © 2021 · Designed by Snixy Kitchen · Foodie Pro & The Genesis Framework

This site uses cookies to help provide the best user experience. Find out more.