Meatless Monday: Cheesy Broccoli and Rice Stuffed Peppers

Are you a stuffed pepper fan? I’m pretty sure that’s a astraugh Yes or No answer for most people. It’s a Yes for me. Every time. Not sure why, but I love stuffed peppers. There’s something so simple and comforting about them. Hearty and filling and a little nostalgic. These require a little prep, but it’s worth the work. Fill your belly with a smile on your face. Here you go. 

* 4 bell peppers, whatever color you like
* 1T butter
* 1/2 a sweet onion, rough chopped
* 3t minced garlic
* 1 1/2C long grain or basmati rice
* 3 1/2C vegetable broth, divided
* 4.5oz can mild diced green chiles
* 1t salt
* 1/2t paprika
* 1 large head broccoli, cut into tiny florets
* 2C, plus a little extra, shredded cheddar cheese

Preheat the oven to 400F and spray a 9X13-inch baking dish with nonstick spray. Make sure you choose peppers that are fairly symmetrical and round. Cut the peppers in half from top to bottom, remove the seeds, and lay them in the baking dish, cut side up.

Heat a medium-sized pot over medium heat. Add the butter, onions, and garlic and sauté 2-3 minutes.

Add the rice, 3 cups of the broth, the green chiles, salt, and paprika. Bring to a boil. Cover and cook the rice to cook for 15-20 minutes, unti the broth is absorbed. Remove from heat. 

Add the remaining 1/2 cup of broth, plus the broccoli and the shredded cheddar, to the rice, and stir together tir until the  cheese melts.

Spoon the mixture into the peppers. Don’t be skimpy—fill em up! Bake 15 minutes. Then remove from the oven and sprinkle with a little extra shredded cheddar. Serve warm.

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