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Mini stuffed peppers have gained popularity in recent years as a versatile and visually appealing dish, perfect for any occasion—be it a family dinner, a festive gathering, or even as a healthful snack. The appeal lies not just in their vibrant colors and bite-sized convenience but also in the delightful combination of flavors that come from the stuffing. In this recipe, we will showcase a delicious filling made from broccoli, cheese, and a medley of spices that elevate the dish to a new level of taste.

Mini Broccoli Cheese Stuffed Peppers

Discover the vibrant world of Mini Broccoli Cheese Stuffed Peppers, a delightful dish that's perfect for family dinners or casual gatherings. These bite-sized peppers are packed with nutritious broccoli and creamy cheese, providing a boost of flavor and health benefits. Easy to prepare, they serve as a delicious appetizer or a nutritious snack. Elevate your meals with this healthy recipe that combines freshness, taste, and colorful presentation for any occasion. Enjoy the cooking experience and impress your guests!
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Ingredients
  

12 mini sweet peppers (choose your favorite colors for a vibrant dish)

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 rice (whichever you prefer)

1 clove garlic, minced

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon paprika (smoked paprika adds an extra depth of flavor)

2 tablespoons olive oil (for drizzling)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it's hot and ready for baking.

    Prepare the Peppers: Carefully cut the tops off the mini sweet peppers and remove the seeds. Place the peppers in a lightly greased baking dish with the cut side facing upward, creating little bowls ready for stuffing.

      Cook the Broccoli: In a steamer basket or saucepan, steam the broccoli florets for about 5 minutes, or until they are tender yet retain their bright green color. Once cooked, remove from heat, let them cool for a moment, and then chop finely.

        Make the Filling: In a large mixing bowl, combine the steamed broccoli, shredded cheddar cheese, softened cream cheese, cooked quinoa (or rice), minced garlic, onion powder, salt, black pepper, and paprika. Mix thoroughly with a spatula or spoon until the mixture is well blended and creamy.

          Stuff the Peppers: Generously spoon the broccoli and cheese filling into each mini sweet pepper. Pack the filling well, ensuring each pepper is filled to the top.

            Bake the Peppers: Drizzle the filled peppers with olive oil, then cover the baking dish tightly with aluminum foil. Place the dish in the preheated oven and bake for 20 minutes. After 20 minutes, carefully remove the foil and continue baking for an additional 10 minutes, until the cheese is melted and bubbly.

              Garnish and Serve: Once baked, remove the dish from the oven and let the stuffed peppers cool for a few minutes. To finish, sprinkle freshly chopped parsley over the top for a burst of flavor and color before serving. Enjoy these delightful bite-sized treats!

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