Community recipe
Cheesy Broccoli and White Bean Stuffed Peppers with Garlic Crumbs
Sweet roasted bell peppers hold a hearty rice, broccoli, and white bean filling beneath melted cheddar and crisp garlic crumbs. A squeeze of lemon keeps this easy vegetarian dinner bright.
- Serves
- 4
- Prep
- 15 min
- Cook
- 40 min
- Difficulty
- easy
Get ready
Ingredients
- 4 bell peppers, washed, dried, halved lengthwise, seeded
- 1 tbsp olive oil
- 0.25 tsp salt
- 0.5 cup long-grain white rice, dry
- 1 cup water
- 0.25 tsp salt
- 2 cup broccoli florets, washed, dried, finely chopped
- 1.5 cup white beans, canned, drained and rinsed
- 1 tbsp lemon juice, freshly squeezed
- 0.75 cup shredded sharp cheddar
- 0.5 tsp smoked paprika
- 0.5 tsp salt
- 0.25 cup shredded sharp cheddar
- 0.33 cup panko breadcrumb
- 1 tbsp olive oil
- 0.25 tsp garlic powder
- 2 tbsp fresh parsleies, washed, dried, finely chopped
Make it
Instructions
- 01
Prepare and roast the peppers
Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. Wash and dry 4 bell peppers, then halve them lengthwise through the stems; remove stems, seeds, and membranes. Rub the halves with 1 tbsp olive oil and sprinkle with 1/4 tsp salt. Set them cut-side down on the lined baking sheet and roast for 15 minutes, until the edges soften and begin to brown. Leave the oven on. | Why: Roasting first softens the peppers so the filling and topping can finish together without overbaking.
- 02
Cook the rice while the peppers roast
In a small saucepan, combine 1/2 cup long-grain white rice, 1 cup water, and 1/4 tsp salt. Bring to a boil over medium-high heat, stir once, cover, and reduce the heat to low. Simmer for 15 minutes, until the liquid is absorbed; turn off the heat and leave covered for 5 minutes. Fluff with a fork. | Why: The covered rest lets the grains finish steaming without turning mushy.
- 03
Prepare the broccoli and beans
While the rice simmers, wash and dry 2 cups broccoli florets, then chop them into pieces about 1/2 inch across. Drain and rinse 1.5 cups white beans thoroughly. Wash and cut a lemon, then squeeze and measure 1 tbsp lemon juice. Place these ingredients in a large mixing bowl with 3/4 cup shredded sharp cheddar, 1/2 tsp smoked paprika, and 1/2 tsp salt; stir to combine. | Why: Small pieces of broccoli cook through as the stuffed peppers bake, while lemon balances the rich filling.
- 04
Fill the roasted peppers
When the rice has rested and the pepper halves have softened, turn the halves cut-side up on the lined baking sheet; carefully pour off any liquid pooled inside. Stir the fluffed rice into the mixing bowl and spoon the filling evenly into all 8 halves, pressing it in gently. Sprinkle with 1/4 cup shredded sharp cheddar. | Why: Draining the roasted halves keeps the filling savory rather than watery.
- 05
Add the crumbs and bake
In a small bowl, mix 1/3 cup panko breadcrumbs, 1 tbsp olive oil, and 1/4 tsp garlic powder until the crumbs are evenly moistened. Divide over the filled halves. Return the baking sheet to the 425°F (220°C) oven and bake for 18–22 minutes, until the topping is golden, the cheese bubbles, and the broccoli is tender when pierced with a fork. | Why: Lightly oiled crumbs turn crisp in the oven without a separate frying step.
- 06
Rest, garnish, and serve
Remove the baking sheet from the oven and rest the stuffed halves for 5 minutes. Meanwhile, wash, dry, and finely chop 2 tbsp fresh parsley; scatter it over the tops. Serve 2 halves per person, while warm and crisp. | Why: A brief rest helps the filling hold together, and the fresh garnish lifts the roasted flavors.
