Rice Stuffed Peppers
by Sommer Collier — last updated on Oct 10, 2025 
These Rice Stuffed Peppers are comforting, cheesy and loaded with flavors from the smoky chiles and paprika. Plus, these are a great way to get kids to eat their veggies!
Sommer’s Recipe Notes
Let’s talk about this Broccoli Cheese Rice Stuffed Peppers recipe. We all have our favorite comfort foods…
The broccoli-cheese-rice combo always leaves me satisfied and cozy, like I’m wrapped in a big fuzzy blanket. Although this beloved American dish is tantalizing, broccoli rice casserole is not normally the most healthy meal to serve your family and is often overlooked.
Why You’ll Love These Rice Stuffed Peppers
- Better-for-you – This recipe makes a lean vegetarian version of stuffed peppers. By reducing the fat and calories, then upping the veggie factor, I gave a healthy makeover to my comfort food of choice.
- Bold flavors – The onions, garlic, smoked paprika, and a generous amount of Old El Paso Green Chiles give these stuffed peppers a bold and smoky flavor.
- Family friendly – Everyone in the family, adults and kids alike, will go nuts for these cheesy and delicious stuffed peppers!
Whether you’re serving these up as a main dish or a colorful side, make sure to make plenty because these are always a hit!
Ingredients and Tips
- Bell peppers – Use any color. Green peppers are more bitter while red and yellow peppers are sweeter.
- Butter, onion, and garlic – A trifecta of deliciousness right here. A great base for any savory recipe.
- Long grain rice – You can either use white rice or brown rice for an even healthier recipe.
- Vegetable broth – To make this fully vegetarian, I used vegetable broth.
- Old El Paso Green Chiles – Bold flavor for a bold dish. Plus, Old El Paso makes it easy with their canned Green Chiles.
- Smoked paprika – This adds a smokey flavor to complement those green chiles.
- Broccoli florets – You can either use frozen or fresh, it doesn’t matter.
- Low-fat cream cheese – Or you can use regular cream cheese. Your choice!
- Reduced-fat cheddar cheese – You’re gonna want to shred this or buy pre-shredded cheese, making it easier to melt.
Recipe Variations and Dietary Swaps
- Meat – If you want to boost these with protein, mix in some cooked ground beef or turkey.
- Tex-Mex – Add into the rice stuffing black beans, cilantro, corn and cumin.
- Grains – Swap the rice with quinoa, cauliflower rice or farro.
- Cheese alternatives – Swap the cheddar cheese with mozzarella or feta.
- Italian-style – Use mozzarella and add some chopped cherry tomatoes and fresh basil.
How To Make Rice Stuffed Peppers
Find the full Rice Stuffed Peppers recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Place leftover vegetarian stuffed peppers in an airtight container and store in the refrigerator for up to 4 days.
- Freezing Leftovers – Wrap each individual cooked and stuffed bell pepper in plastic wrap and store in the freezer for up to 2 months.
- Reheating Leftovers – Reheat in the microwave in short bursts or in the oven for 15 minutes at 350 degrees Fahrenheit.
Serving Suggestions
The beauty of these broccoli and rice stuffed peppers is that they are fully balanced meal on their own, with veggies and carbs! But you can definitely pair them with different dishes if you want some variety. Since these are stuffed peppers with broccoli casserole, you can eat them with a side of protein and dinner rolls or pair them with more Mexican-inspired flavors! Try pairing it with some of my favorites:
Stuffed Peppers With Rice
Video
Ingredients
- 4 bell peppers, any color
- 1 tablespoon butter
- 1 small onion, peeled and chopped
- 3 cloves garlic, minced
- 1 1/2 cups long grain rice
- 3 1/2 cups vegetable broth, divided
- 2 cans Old El Paso Green Chiles (4.5-ounce cans) chopped, mild or hot
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 2 1/2 cups broccoli florets, very small
- 2 ounces low-fat cream cheese
- 16 ounces shredded reduced-fat cheddar, divided
Instructions
- Preheat the oven to 400 degrees F. Spray a 9 X 13 inch baking dish with nonstick cooking spray. Cut the bell peppers in half from top to bottom. Remove the seeds and lay them in the baking dish, cut side up.
- Place a medium stock pot over medium heat. Add the butter, onions and garlic. Sauté the onions for 2-3 minutes. Then stir in the rice, 3 cups broth, Old El Paso Green Chiles, salt, and smoked paprika. Cover the pot and bring to a boil. Allow the rice to cook for 15-20 minutes covered, until steam holes are evident on the surface and the broth has absorbed.
- Stir the small broccoli florets, low fat cream cheese, 1 1/2 cups shredded cheddar, and remaining 1/2 cup broth into the rice. Stir until the cream cheese melts into the mixture.
- Spoon the rice mixture into the bell peppers. Bake for 15 minutes. Then top the peppers with the remaining shredded cheddar and place back in the oven for 5 minutes. Serve warm.
Notes
Nutrition
Frequently Asked Questions
Definitely! You can prep these stuffed peppers and place them in the baking dish with plastic wrap on top. Then keep them in the fridge for up to a day before you bake and serve!
This could have to do with the size and thickness of your bell peppers or possibly the actual temperature of your oven. A lot of ovens run up to 25 degrees too hot or too cool. You can use a small hanging thermometer to test the accuracy of your oven thermostat for future reference. In the meantime, adjust your cooking time as needed. If the peppers are still too firm, cook them longer in 5-minute increments until they are at the desired temperature. If the cheese on the top is getting brown, cover the pan in foil! Another option is pre-baking the pepper for about 10 minutes so they are softened up before assembly.
Love Stuffed Peppers? Try These As Well!
- Slow Cooker Pizza Stuffed Peppers
- Breakfast Stuffed Poblanos
- 3-Ingredient Mini Stuffed Peppers
- Buffalo Chicken Stuffed Poblanos
- Keto Taco Stuffed Peppers
Disclosure: This post is sponsored by Old El Paso. All opinions are my own.
Delicious!! I’ve got loads of rice left. Please do you have any suggestions for what I could use this for other than in more peppers?
This recipe looks delicious and easy. I’m going to give it try this weekend.
Thanks for sharing this attractive looking stuffed bell peppers.
I made these tonight. A couple notes if helpful to others. The peppers in my opinion need to be pre cooked before stuffing them. I baked them as instructed and unfortunately they were a bit hard. I prefer a more cooked pepper.
The filling was very good. I did add about a teaspoon Italian seasoning and some red pepper flakes as well.
This veggie stuffed peppers recipe is so comforting and delicious! My family and I loved this dish, thank you for sharing!
Can’t get enough of these adorable vegetarian stuffed peppers! Love the combination of flavors, so satisfying and filling!
I put in a little cream of broccoli soup in the rice. I used campbells just enough to make them really tasty! I also used brown rice. Trying to avoid meat as much and we can.
This was really really good. I did a few changes:
I used wild rice as I didn’t have anything else (In Northern Minnesota) and I used all 3 1/2 cups of broth (chicken). Baked 40 minutes at 400.
Next time: I will sauté mushrooms with onions and add slivered almond with a dash to worscestershire Keep cheese and those nutty chilies. Terrific