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To achieve the perfect blend of flavors in your mini broccoli cheese stuffed peppers, it’s essential to mix the filling thoroughly. Start by chopping the broccoli finely, which allows it to blend seamlessly with the cheese and other ingredients. When combining the broccoli with cheese, cream cheese, and spices, use a large mixing bowl for ample space.

Mini Broccoli Cheese Stuffed Peppers

Discover the vibrant and nutritious mini broccoli cheese stuffed peppers, perfect for any occasion! This delightful dish combines colorful mini bell peppers with creamy cheese and health-packed broccoli, making it a tasty and visually appealing addition to your table. Ideal as an appetizer or a healthy snack, these stuffed peppers are easy to customize and sure to please everyone. Elevate your meals with this delicious recipe that celebrates fresh ingredients and flavor!
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Ingredients
  

12 mini sweet bell peppers (any color)

2 cups fresh broccoli florets, chopped finely

1 cup shredded sharp cheddar cheese

1/2 cup cream cheese, softened

1/4 cup grated Parmesan cheese

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon paprika

Salt and pepper to taste

1 tablespoon olive oil

Fresh parsley for garnish (optional)

Instructions
 

Preheat the oven: Preheat your oven to 375°F (190°C).

    Prepare the peppers: Slice the mini bell peppers in half lengthwise and remove the seeds. Arrange them cut-side up on a baking sheet lined with parchment paper.

      Blanch the broccoli: In a small pot, bring water to a boil. Add the chopped broccoli florets and blanch for about 2-3 minutes until bright green and slightly tender. Drain and shock in cold water to stop the cooking process. Set aside.

        Make the filling: In a large mixing bowl, combine the blanched broccoli, shredded cheddar cheese, cream cheese, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper. Mix until all ingredients are well combined and form a creamy filling.

          Stuff the peppers: Spoon the broccoli-cheese filling into each mini pepper half, ensuring they are generously filled.

            Drizzle and bake: Drizzle olive oil over the stuffed peppers. Bake in the preheated oven for about 20-25 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.

              Garnish and serve: Remove from the oven and let cool for a few minutes. Garnish with fresh parsley, if desired, and serve warm as a delightful appetizer or side dish.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4-6 servings