Colorful Stuffed Peppers
Colorful stuffed peppers filled with savory rice, vegetables, and melted cheese make a vibrant, nutritious, and satisfying meal perfect for family dinner or casual gatherings.
Ingredients
- 1 1/2 cups reduced fat chicken broth ⓘ
- 1/2 cup diced onions ⓘ
- 1/2 cup corn
- 1/2 cup diced carrots ⓘ
- 1/2 teaspoon dried oregano ⓘ
- 1 clove garlic ⓘ
- 1 1/4 cups quick cooking rice ⓘ
- 1 cup shredded nonfat mozzarella or nonfat Cheddar ⓘ
- 1/2 cup partially thawed frozen peas ⓘ
- 4 sweet green, yellow or red peppers ⓘ
Instructions
- In a 2-quart saucepan, combine chicken broth, diced onions, corn, diced carrots, dried oregano, and minced garlic.
- Bring to a boil over medium heat. Stir in quick cooking rice. Reduce heat to low. Cover and simmer until rice has absorbed all liquid, about 10 minutes.
- Remove from heat. Fluff with a fork.
- Lightly stir shredded nonfat mozzarella or Cheddar cheese and partially thawed frozen peas into the rice mixture.
- Divide the rice mixture among the halved and blanched peppers, mounding slightly.
- Top each with sliced cheese.
- Coat a 9 x 13-inch baking dish with nonstick spray. Arrange the stuffed peppers in the dish.
- Cover loosely with foil and bake at 350°F for 20 minutes.
Tips & Substitutions
For added flavor, consider sautéing the onions and garlic before adding them to the broth. If you prefer a heartier filling, try incorporating black beans or ground turkey. You can also substitute quinoa for the rice for a nutritious twist. Feel free to experiment with different types of cheese based on your preference; sharp Cheddar can add a nice kick.
Serving Suggestions
Serve these colorful stuffed peppers alongside a light salad or steamed vegetables for a complete meal. They also pair beautifully with Chicken With Creamy Broccoli Rice for a comforting dinner. Garnish with fresh herbs like parsley or basil for a burst of flavor and color. For a spicy kick, consider adding a drizzle of hot sauce.
Storage & Reheating
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a microwave-safe dish and cover loosely with a damp paper towel. Heat on medium power until warmed through, about 2-3 minutes, or bake in a preheated oven at 350°F until heated thoroughly.
Nutrition & Diet Analysis (per serving)
Each serving of Colorful Stuffed Peppers contains roughly 776 calories, with 29g protein, 172g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (373% of the Daily Value), vitamin A (247% of the Daily Value), and iron (99% of the Daily Value). Note that it is relatively high in sodium, at 769mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers a day in advance. Simply follow the recipe up to the baking step, cover them tightly, and refrigerate. When ready to bake, allow them to sit at room temperature for about 30 minutes before cooking, then bake as directed.
What can I use instead of chicken broth?
If you're looking for a vegetarian option, vegetable broth works wonderfully as a substitute. For a low-sodium alternative, opt for homemade broth or diluted store-bought versions. You can also use water, but the flavor will be less robust.
Can I freeze stuffed peppers?
Absolutely! Stuffed peppers freeze well. After assembly, wrap each pepper tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake as usual, or cook from frozen for longer.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).