Broccoli and Cheese Stuffed Bell Peppers
Colorful bell peppers filled with a creamy broccoli and cheese mixture, baked to tender perfection. This American-inspired quick recipe (vegetarian), ready in about 45 minutes, pairs bell peppers, broccoli florets, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium bell peppers
- 2 cups, chopped broccoli florets
- 1 tbsp olive oil
- 1/2 cup, shredded cheddar cheese
- 1/2 cup, shredded mozzarella cheese
- 1/4 cup milk
- 1/4 cup all-purpose flour
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Place bell peppers upright in a baking dish.
- Step 2: Steam 2 cups broccoli florets for 5 minutes until bright green and tender-crisp. Drain and set aside.
- Step 3: In a medium saucepan, heat 1 tbsp olive oil over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 1 minute.
- Step 4: Gradually whisk in 1/4 cup milk, then add 1/4 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for 3-4 minutes until thickened.
- Step 5: Stir in 1/2 cup shredded cheddar cheese and 1/2 cup shredded mozzarella cheese until melted. Remove from heat and stir in steamed broccoli.
- Step 6: Divide the broccoli mixture evenly among bell peppers, pressing gently to fill.
- Step 7: Bake for 25-30 minutes until peppers are tender and filling is bubbly.
Frequently asked questions
How long does Broccoli and Cheese Stuffed Bell Peppers take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Broccoli and Cheese Stuffed Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bell peppers from drying out.
Can I substitute ingredients in Broccoli and Cheese Stuffed Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Broccoli and Cheese Stuffed Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Broccoli and Cheese Stuffed Bell Peppers vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! So simple and delicious. I used a mix of cheddar and mozzarella for the cheese, and it was amazing.
- ★★★★★
These stuffed peppers are my new favorite. The recipe is straightforward and the flavors complement each other. I served them with rice and they were perfect.
- ★★★★★
This recipe is a keeper! I added some garlic for extra flavor, and the bell peppers held up beautifully. Perfect for a healthy meal.
