Best 11 Potato And Broccoli Stuffed Peppers Recipes

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Crunchy bell peppers stuffed with tender and flavorful fillings create an impressive side dish or a simple vegetarian meal. Try a new take on the classic stuffed bell pepper by stuffing them with a savory mixture of soft potatoes, fresh broccoli, and a medley of herbs and spices. It is a simple yet delightful dish that combines the sweet crunch of bell peppers with the earthy flavors of potatoes and broccoli. The addition of herbs and spices elevates the taste, making it a satisfying and nutritious dish. Whether you're looking for a quick weeknight dinner or a special occasion dish, this recipe for potato and broccoli stuffed peppers has something for everyone.

Here are our top 11 tried and tested recipes!

PARMESAN AND BROCCOLI STUFFED POTATOES



Parmesan and Broccoli Stuffed Potatoes image

This recipe uses roasted garlic Parmesan sauce and fresh steamed broccoli to make a delicious filling for stuffed potatoes.

Provided by Janice Unfried

Categories     Side Dish     Potato Side Dish Recipes

Time 55m

Yield 4

Number Of Ingredients 4

4 large baking potatoes
1 small head broccoli, cut into florets
salt and pepper to taste
3 tablespoons roasted garlic and parmesan cheese sauce (such as Ragu®)

Steps:

  • Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done.
  • Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins, and place on a baking sheet.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 319.8 calories, Carbohydrate 67.4 g, Cholesterol 4.7 mg, Fat 2.7 g, Fiber 8.2 g, Protein 9.7 g, SaturatedFat 0.9 g, Sodium 134.3 mg, Sugar 4.8 g

POTATO- AND BROCCOLI-STUFFED PEPPERS



Potato- and Broccoli-Stuffed Peppers image

You just can't go wrong with stuffed peppers! Particularly when they're stuffed with a mixture of broccoli and cheesy potatoes!

Provided by My Food and Family

Categories     Home

Time 55m

Yield 8 servings

Number Of Ingredients 7

1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes
4 red peppers
3 Tbsp. butter, divided
1 can (5 oz.) evaporated milk
1-1/4 cups frozen chopped broccoli
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
1/2 cup french-fried onions

Steps:

  • Heat oven to 375°F.
  • Microwave potatoes as directed on package. Meanwhile, cut peppers lengthwise in half; remove and discard membranes and seeds.
  • Place potatoes in medium bowl. Add 1 Tbsp. butter and milk; mash until ingredients are well blended and potatoes are mashed to desired consistency.
  • Microwave broccoli as directed on package. Add to potatoes along with the cheese; mix well. Spoon into peppers. Cut remaining butter into small pieces; place over potato mixture. Top with onions.
  • Bake 25 to 30 min. or until heated through.

Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g

BROCCOLI-STUFFED POTATOES



Broccoli-Stuffed Potatoes image

This is one of my favorite light suppers...an easy spur-of-the-moment meal that satisfies even the heartiest appetites.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4-6 servings.

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese
3 cups chopped fresh broccoli, cooked
1 cup chopped fully cooked ham
4 to 6 baking potatoes, baked

Steps:

  • In a small saucepan, melt butter. Add flour and stir to make a smooth paste. Stir in milk and cook over low heat until thickened. Add mustard, salt and pepper. Stir in cheese and cook until melted. Fold in broccoli and ham. Serve over hot baked potatoes.

Nutrition Facts : Calories 344 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 536mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein.

BROCCOLI STUFFED BAKED POTATOES



Broccoli Stuffed Baked Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 9

2 large russet potatoes, washed and baked until tender
2 tablespoons butter
1 cup steamed broccoli, coarsely
1 scallion, finely chopped
1/2 cup sour cream
Paprika
1 cup shredded cheddar cheese
Salt
pepper

Steps:

  • Preheat oven to 350 degrees. Slice off tops of baked potatoes ( do not slice in half but keep the potato whole except for the slice off the top). Carefully scoop out insides of potato and place in bowl. If necessary, heat potato in microwave. Mash the potato with the butter until smooth. Add the scallion, sour cream, and 2 cup cheddar cheese. Season with salt and pepper. Carefully fold in broccoli. Stuff filling back into potatoes. Top with remaining cheese and sprinkle with paprika

POTATO-STUFFED PEPPERS



Potato-Stuffed Peppers image

For an eye-appealing twist on traditional mashed potatoes, serve this tempting side alongside ham, chicken or your favorite meat loaf.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 7

1 package (22 ounces) frozen mashed potatoes
2 cups whole milk
2 tablespoons butter
1 envelope ranch salad dressing mix
Pepper to taste
4 medium green or red sweet peppers
1 cup shredded cheddar cheese

Steps:

  • Prepare potatoes with milk and butter according to package directions. Stir in dressing mix and season with pepper; set aside., Cut peppers in half lengthwise; do not remove the tops. Remove stems and seeds. Place in an ungreased microwave-safe 13x9-in. dish., Cover and microwave on high for 5 minutes. Spoon potatoes into pepper halves. Cover and microwave on high for 3-4 minutes or until peppers are tender. Sprinkle with cheese and paprika.

Nutrition Facts :

BROCCOLI & CHEESE STUFFED BELL PEPPERS



Broccoli & Cheese Stuffed Bell Peppers image

I Love Broccoli and Cheese Rice..so I made up this recipe on my own.. got the peppers idea from my mom..she makes the basic stuffed italian peppers, so I wanted to try something different and everyone Loves Them... Its a Very Yummy and Different Stuffed Pepper!!

Provided by bbbrenda

Categories     White Rice

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 lb ground beef
2 boxes of broccoli & cheese Minute Rice
1 bag of shredded cheddar cheese
6 green peppers or 6 any color pepper

Steps:

  • Par boil peppers on dutch oven for 7-10 minutes.
  • remove peppers from pan and set aside.
  • cook ground beef until done, then set aside.
  • cook rice to the box directions.
  • mix in a large bowl the rice& beef and 1 package of the shredded cheese.
  • scoope on a tablespoon the mixture into each pepper, then top each pepper off with some more shredded cheese.
  • bake in oven on 350 for 20-30 minutes.

Nutrition Facts : Calories 279.5, Fat 17.3, SaturatedFat 6.8, Cholesterol 77.1, Sodium 80.2, Carbohydrate 8.3, Fiber 3, Sugar 4.3, Protein 22.6

BROCCOLI-STUFFED POTATOES



Broccoli-Stuffed Potatoes image

Fat-free yogurt and broccoli make a better-for-you stuffing in delicious twice-baked potatoes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h35m

Yield 4

Number Of Ingredients 7

2 medium baking potatoes (6 oz each)
2/3 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
2 tablespoons chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup frozen broccoli cuts, cooked, chopped
1 tablespoon chopped pimientos

Steps:

  • Heat oven to 375°F. Pierce potatoes several times with fork to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
  • When potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out inside into medium bowl, leaving a thin shell. Mash potatoes with potato masher or electric mixer on low speed until no lumps remain.
  • Beat in yogurt, onion, salt and pepper until light and fluffy. Stir in broccoli and pimientos. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
  • Increase oven temperature to 450°F. Bake uncovered about 10 minutes or until hot.

Nutrition Facts : Calories 120, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 5 g, TransFat 0 g

POTATO-STUFFED POBLANOS REVERSE POTATO SKINS



Potato-Stuffed Poblanos Reverse Potato Skins image

These roasted and stuffed peppers get added indulgence from bacon, cheese, and potatoes. This recipe was part of a contest for Potatoes USA developed and cooked by Jenny Aleman, Nashville Nosher, and Arizona Dessert Flower.

Provided by Potato Goodness

Categories     Appetizers and Snacks     Cheese

Time 1h12m

Yield 8

Number Of Ingredients 12

½ cup sour cream
¼ cup salsa verde
1 tablespoon chopped fresh cilantro
4 russet potatoes, peeled and chopped
8 poblano peppers
8 slices bacon
½ red bell pepper, diced
½ onion, diced
2 cloves garlic, minced
½ cup shredded Cheddar cheese
½ cup milk
3 tablespoons butter

Steps:

  • Mix sour cream, salsa verde, and cilantro together in a bowl until sauce is evenly mixed; refrigerate.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool in a large bowl.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and place peppers on the baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 3 to 4 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserve 1 tablespoon bacon grease in the skillet. Drain bacon slices on paper towels and chop.
  • Combine red bell pepper, onion, and garlic in the skillet with reserved bacon grease; cook and stir over medium heat until vegetables are softened, 4 to 6 minutes.
  • Mix 1/2 of the bacon, red bell pepper mixture, Cheddar cheese, milk, and butter into the potatoes; mash until well blended.
  • Remove skins from the roasted poblano peppers. Make a small cut in each pepper and scrape out seeds. Stuff peppers with potato mixture and top with remaining bacon and sauce.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 27.2 g, Cholesterol 38.1 mg, Fat 14.8 g, Fiber 4.6 g, Protein 10.4 g, SaturatedFat 7.9 g, Sodium 351.3 mg, Sugar 4 g

BROCCOLI AND SHRIMP-STUFFED POTATOES



Broccoli and Shrimp-Stuffed Potatoes image

This is a twist to the traditional twice baked potatoes. A meal itself or great as a side with a good steak!

Provided by Kim127

Categories     One Dish Meal

Time 1h40m

Yield 2 serving(s)

Number Of Ingredients 12

2 large baking potatoes
2 tablespoons vegetable oil
1 onion, minced
2 garlic cloves, minced
2 cups broccoli, 1 inch pieces
1/4 cup water
1 cup diced cooked shrimp
1/2 cup sour cream
salt
pepper
3 tablespoons fresh parmesan cheese, grated
1 tablespoon butter

Steps:

  • Preheat oven to 400°F.
  • Wash the potatoes, prick them and bake in preheated oven for about an hour or until tender.
  • Set aside.
  • In a 10-inch skillet, heat oil over medium heat.
  • Add the onion and cook for 5-7 minutes until golden.
  • Add the garlic and broccoli and cook, stirring, for 1 minute.
  • Add 1/4 cup water, cover and let steam for 2-3 minutes or until broccoli is crisp tender (if water not evaporated at this point, pour off any water left).
  • When cool enough to handle, halve the potatoes lengthwise.
  • Scoop out the flesh into a bowl, leaving a thin shell.
  • Mash the potato.
  • Add the broccoli mixture, shrimp, sour cream and salt and pepper to taste.
  • Stir gently until mixture is combined.
  • Spoon the filling into the potato skin shell and transfer to a well-buttered shallow baking dish.
  • Spoon any leftover filling around the potato shells.
  • Sprinkle the top fo the potatoes with Parmesan cheese and dot with butter.
  • Bake in oven for 15-20 minutes, until heated through.

Nutrition Facts : Calories 509.3, Fat 33.9, SaturatedFat 13.7, Cholesterol 53.2, Sodium 276.8, Carbohydrate 44.3, Fiber 6.1, Sugar 7.3, Protein 10.9

BEEFY POTATO-STUFFED PEPPERS



Beefy Potato-Stuffed Peppers image

Well here's some stuffing with substance! Red bell peppers are stuffed and baked with a creamy mixture of ground beef, potatoes, garlic, onions and more.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings

Number Of Ingredients 11

3 Tbsp. KRAFT Greek Vinaigrette Dressing
1 small red onion, finely chopped
2 cloves garlic, minced
1-1/2 lb. lean ground beef
1/2 lb. red potatoes (about 2), cooked, peeled and chopped
2 rocoto peppers (about 1/2 lb.), seeded, chopped
1 can (8 oz.) tomato sauce
1/3 cup chopped pecans
1/4 cup sour cream
4 large red peppers
1 cup KRAFT Shredded Mozzarella Cheese

Steps:

  • Heat oven to 400ºF.
  • Heat dressing in large skillet on medium heat. Add onions and garlic; cook and stir 4 min. Add meat; cook 6 to 8 min. or until evenly browned, stirring occasionally. Remove from heat. Add all remaining ingredients except red peppers and cheese; mix well.
  • Cut red peppers horizontally in half; remove and discard seeds and stems. Place peppers, cut sides up, in 13x9-inch baking dish. Fill with meat mixture; top with cheese. Cover.
  • Bake 35 to 40 min. or until filling is heated through and peppers are tender.

Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g

PEPPERS STUFFED WITH BROCCOLI, BEANS AND RICE



Peppers Stuffed with Broccoli, Beans and Rice image

Looking for stuffing dish? Then check out these great peppers stuffed with broccoli, beans and rice recipe - perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 2

Number Of Ingredients 9

2 large bell peppers, cut in half lengthwise, seeded
2/3 cup water
1/2 cup uncooked instant brown rice
1 cup chopped fresh broccoli
2 tablespoons chopped onion
1/2 cup canned red beans, drained, rinsed
1/3 cup chunky-style salsa
1/4 cup shredded reduced-fat Cheddar cheese (1 oz)
2 tablespoons chopped fresh cilantro

Steps:

  • In 8- or 9-inch square microwavable dish, place peppers, cut sides down. Cover dish with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High about 4 minutes or until tender.
  • Meanwhile, in 1-quart saucepan, heat water to boiling over high heat. Stir in rice, broccoli and onion; reduce heat to low. Cover; simmer about 10 minutes or until water is absorbed. Stir in beans and salsa.
  • Spoon hot rice mixture into pepper halves. Place filled sides up in microwavable dish. Sprinkle each pepper half with 1 tablespoon of the cheese. Cover dish with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High about 1 minute or until cheese is melted. Sprinkle with cilantro. Let stand 1 to 2 minutes before serving.

Nutrition Facts : Calories 250, Carbohydrate 45 g, Cholesterol 0 mg, Fiber 9 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 7 g, TransFat 0 g

Tips:

  • Choose firm and vibrant green broccoli florets. Smaller florets are preferable as they cook more evenly.
  • Select bell peppers with smooth, unblemished skin. Look for peppers that are heavy for their size.
  • Use a large enough baking dish to accommodate the stuffed peppers without overcrowding. This will ensure even cooking.
  • Bake the stuffed peppers until the peppers are tender and the filling is hot and bubbly. The cooking time may vary depending on the size of the peppers and the oven temperature, so keep an eye on them.
  • Serve the stuffed peppers immediately, garnished with fresh herbs or grated Parmesan cheese.

Conclusion:

Potato and broccoli stuffed peppers are a versatile and delicious dish that can be enjoyed for lunch, dinner, or even as a healthy snack. With their colorful appearance, they are sure to impress your guests and family. This recipe is a great way to sneak in some extra vegetables into your diet, and it's also a great way to use up leftover potatoes and broccoli. So next time you're looking for a quick and easy meal, give this recipe a try!

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