I do this thing where I fall in love with a recipe, put it on the dinner menu once a week…week after week after week… until Kyle gets so sick of it, he has to beg me to let him cook something different and remove the meal from rotation for at least two months. Normally, I comply.
Not this time!
I’ve been politely asking him to prepare these Gouda & broccoli stuffed peppers weekly for I don’t know how long. They are so good. And so rich. And so creamy. And so satisfying. And I can’t get enough.
So naturally, I decided I had to share this recipe with anyone who would read about it, because no one should be deprived of the crazy delicious combination of Gouda, broccoli, chicken and bell peppers.
* Tip: Make extra filling and stick it in the freezer for one of those nights you just can’t bear to put much effort into feeding yourself (or others.) It also works as a good excuse to eat it just one more time to, ya know, free up some freezer space…
P.S. Sorry, love. This is on the menu for Monday. I can’t help it!
Chicken, Gouda & Broccoli Stuffed Peppers
Fresh bell peppers overfilled with a creamy, satisfying combination of chicken, Gouda cheese, and broccoli.
- 4 bell peppers of any color
- 8 oz chicken breast
- 1 bunch broccoli
- 1 cup grated Gouda cheese
- 1/4 cup heavy cream
- 4 tbsp cream cheese
- 1/2 tbsp unsalted butter
- 1 tbsp minced garlic
- 1 tsp red pepper flakes
- 2 tsp onion flakes
- 1 tsp salt
- 1 tsp pepper
- Cheddar cheese, grated
- Sour cream (optional)
- Cilantro (optional)
- Hot sauce (optional)
- Set oven to 350º
- Season chicken with salt & pepper and bake in the oven until internal temperature reaches 165º
- Cut chicken in cubes.
- In microwaveable bowl, heat butter and cream cheese together in microwave for 20 seconds. Mix together with fork.
- Mix chicken, broccoli (uncooked), grated Gouda cheese, heavy cream, butter & cream cheese mixture, minced garlic, red pepper flakes, onion flakes, and salt & pepper in large bowl until combined.
- Wash bell peppers, cut tops off, core centers, and cut bottom of pepper flat so it is able to stand. (you can also cut peppers lengthwise if preferred.) Space out on baking sheet.
- Fill peppers with prepared mixture, heaping over the tops.
- Grate some cheddar cheese on top of peppers to your liking.
- Cook for 20 mins or until cheese is melted and peppers are soft. Broil for last 3 mins to crisp tops.
- Serve with desired toppings. We like ours with sour cream, cilantro and a dab of hot sauce!
Recipe adapted from: