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!
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.
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.
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!
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!
More “Stuffed” Recipes
- 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
- Preheat oven to 350° F. Place the halved bell peppers in a lightly greased baking dish and set aside.
- 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.
- 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.
- 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.
Amount Per Serving: Calories: 337Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 432mgCarbohydrates: 37gFiber: 6gSugar: 9gProtein: 26g