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Mini broccoli cheese stuffed peppers are a delightful and healthy option for appetizers or side dishes. These vibrant little bites are not only visually appealing but also packed with flavor and nutrients. The combination of the natural sweetness of mini bell peppers and a creamy, cheesy filling featuring fresh broccoli creates an irresistible dish that can please any palate. Whether you're hosting a party, looking for a nutritious snack, or wanting to serve a colorful side at dinner, these stuffed peppers offer a versatile solution that can easily be adapted to meet various dietary needs.

Mini Broccoli Cheese Stuffed Peppers

Discover the deliciousness of mini broccoli cheese stuffed peppers, the perfect blend of vibrant flavors and nutrients. These bite-sized appetizers combine the sweetness of mini bell peppers with a creamy, cheesy filling enriched with fresh broccoli. Ideal for parties or as a healthy snack, this versatile dish can easily be customized to suit various dietary preferences. Enjoy them warm or at room temperature for a delightful, visually appealing treat that everyone will love!
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Ingredients
  

12 mini sweet bell peppers (a colorful assortment)

2 cups fresh broccoli florets, chopped into small pieces

1 cup sharp cheddar cheese, shredded

1/2 cup cream cheese, softened to room temperature

1/4 cup grated Parmesan cheese

1/4 cup Italian-style breadcrumbs for added flavor

2 cloves garlic, minced finely

1 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp crushed red pepper flakes (optional, for some heat)

Fresh parsley, finely chopped (for garnish)

Instructions
 

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

    Prepare the Peppers: Take each mini bell pepper and carefully slice it in half lengthwise. Remove the seeds and membranes to create a hollow shell. Lay the pepper halves cut side up on a baking sheet, ready for stuffing.

      Blanch the Broccoli: Bring a pot of water to a rolling boil. Add the chopped broccoli florets and blanch them for about 2-3 minutes, until they are slightly tender yet remain vibrant green. Quickly drain the broccoli and immediately transfer it to an ice water bath to halt the cooking process. Once cooled, drain again and chop the broccoli into finer pieces.

        Create the Filling: In a mixing bowl, combine the chopped broccoli, shredded cheddar, softened cream cheese, grated Parmesan, breadcrumbs, minced garlic, onion powder, salt, black pepper, and crushed red pepper flakes (if you desire some heat). Mix everything together thoroughly until all the ingredients are well combined and form a creamy filling.

          Stuff the Peppers: Use a spoon to fill each halved pepper with the broccoli cheese mixture. Pack the filling nicely but be careful not to overstuff, allowing a little room for the cheese to melt.

            Bake the Peppers: Place the stuffed pepper halves on the prepared baking sheet into the preheated oven. Bake them for 20-25 minutes, or until the cheese is completely melted, bubbly, and the peppers are tender.

              Garnish and Serve: Once out of the oven, let the stuffed peppers cool for a few minutes. Just before serving, sprinkle freshly chopped parsley over the top for a burst of freshness and color.

                Enjoy Your Creation: These mini broccoli cheese stuffed peppers serve beautifully as warm appetizers or can complement your meal as a delightful side dish!

                  Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 6 servings