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Mini Broccoli Cheese Stuffed Peppers are a delightful and nutritious option for those seeking a tasty appetizer or a light snack. This recipe combines vibrant mini sweet peppers with a creamy, cheesy filling that is both satisfying and packed with wholesome ingredients. Whether you're planning a gathering, prepping meals for the week, or simply looking for a way to incorporate more vegetables into your diet, these stuffed peppers are easy to make and bursting with flavor.

Mini Broccoli Cheese Stuffed Peppers

Discover the delightful flavor of Mini Broccoli Cheese Stuffed Peppers, a nutritious twist on a classic snack! Made with vibrant mini sweet peppers filled with a creamy mixture of broccoli, cheddar, and seasonings, these bite-sized appetizers are perfect for gatherings or healthy snacking. Easy to prepare and bursting with wholesome ingredients, this recipe will quickly become a favorite. Get ready to impress your family and friends with this colorful, tasty treat that’s both satisfying and good for you!
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Ingredients
  

12 mini sweet peppers (any color)

2 cups fresh broccoli florets, finely chopped

1 cup shredded cheddar cheese

½ cup cream cheese, softened to room temperature

½ cup cooked quinoa (or substitute with cooked rice)

1 clove garlic, minced

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon paprika

2 tablespoons olive oil (for drizzling)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it is ready for baking the peppers.

    Prepare the Peppers: Take the mini sweet peppers and carefully cut off their tops. Remove the seeds and any white membranes inside. Place them cut side up in a lightly greased baking dish, ensuring they are snug but not overcrowded.

      Cook the Broccoli: In a steamer or pot, steam the broccoli florets for about 5 minutes or until they are tender yet retain a vibrant green color. Once done, remove from heat, allow to cool slightly, and chop them finely.

        Make the Filling: In a large mixing bowl, combine the finely chopped steamed broccoli, shredded cheddar cheese, softened cream cheese, cooked quinoa (or rice), minced garlic, onion powder, salt, black pepper, and paprika. Mix well until all ingredients are fully incorporated and the mixture is creamy.

          Stuff the Peppers: Using a spoon, generously fill each mini sweet pepper with the broccoli cheese filling, pressing gently to pack it in.

            Bake the Peppers: Drizzle the stuffed peppers with olive oil to add flavor and moisture. Cover the baking dish with aluminum foil to retain moisture during baking. Place in the preheated oven and bake for 20 minutes. After this, remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly, allowing it to brown slightly if desired.

              Garnish and Serve: Once baked, carefully remove the dish from the oven and let it cool for a few minutes. Just before serving, garnish the stuffed peppers with freshly chopped parsley for a pop of color and added freshness. Enjoy these delightful bite-sized treats that are perfect as appetizers or light snacks!

                Prep Time, Total Time, Servings: 15 mins | 35 mins | 4 servings