4 bell peppers, any color
1 Tablespoon butter
1 small onion, chopped
3 cloves minced garlic
1 1/2 cups long grain rice
3 1/2 cups vegetable broth, divided
2 cans of chopped green chiles, 4.5 oz (mild or hot)
1 teaspoon salt
1/2 teaspoon paprika
2 1/2 cups broccoli florets, chopped into small pieces
2 ounces low-fat cream cheese
16 ounces shredded cheddar cheese
Preheat the oven to 400 degrees.
Spray a 9x13 baking dish with nonstick cooking spray
Cut the bell peppers in half from top to bottom, remove seeds
Place the peppers cut side up in the baking dish
In a medium sized pot over medium heat, put in the butter onions and garlic, sauce for 2-3 minutes then stir in the rice, 3 cups of the broth, chiles, salt and paprika. Cover the pot and bring to a boil. Reduce heat and allow the rice to cook for 15-20 minutes, until steam holes are present and the broth is absorbed.
Stir the broccoli, cream cheese, 1 1/2 cups of the cheddar cheese and remaining broth into the rice mixture. stir until the cream cheese is melted.
Spoon the mixture into the bell peppers, and bake for 15 minutes.
Add the remainder of the cheddar cheese to the peppers and bake an additional 3-5 minutes, until cheese is melted