Mary's Riced Broccoli and Red Pepper Bake
Try this Mary's Riced Broccoli and Red Pepper bake recipe, or contribute your own.
Try this Mary's Riced Broccoli and Red Pepper bake recipe, or contribute your own.
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 cup sour cream
- 1 tsp onion powder
- 8 oz cream cheese
- 1 diced red pepper
- 4 stalks broccoli riced
- 1/2 c butter to sautã© tblsp garlic
- 1/3 cup shredded mazarella
- 1/2 c diced onions
- 1 tsp hymalayan pink salt
- 1 tsp italian spices or mediterranean spices ( i use her
- 1 stick kerry gold butter
- Carbohydrate 23.613525974466 g
- Cholesterol 283.113303308435 mg
- Fat 88.3786374342694 g
- Fiber 2.42473755943775 g
- Protein 17.6489187607836 g
- Saturated Fat 50.2779436020625 g
- Serving Size 1 1 (398g)
- Sodium 768.040503237894 mg
- Sugar 21.1887884150283 g
- Trans Fat 11.6818676490186 g
- Calories 940 calories
Step-by-step
- Dice 4 stalks broccoli stems and florets
- Sauté garlic in butter and mix.
- I let sit overnight in frig but not necessary
- Melt cream cheese and butter
- Add spices
- Sauté Peppers and onions in olive oil til translucent. Season to taste with above spices.
- Add shredded cheese. Could add cheddar instead or mix together
- Stir all ingredients.
- Bake 350 or until broccoli is soft and tender.
Mary's Riced Broccoli and Red Pepper Bake: A Weeknight Winner
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious weeknight dinners. This Riced Broccoli and Red Pepper Bake has become a staple in our household. It's surprisingly easy to make, packed with flavor, and the whole family loves it. The best part? It's incredibly versatile. You can easily adjust the spices to your liking, swap out cheeses, or add other vegetables to create your own unique version.
The riced broccoli adds a healthy twist to a classic casserole. It's a great way to sneak in extra veggies, especially for picky eaters. I often find myself using riced cauliflower or even carrots as substitutions depending on what I have on hand. The cream cheese adds a wonderfully creamy texture, and the combination of red peppers and herbs brings a delightful sweetness and savory depth to the dish. It’s the perfect balance of comfort food with a healthy makeover. I frequently use Kerrygold butter – that beautiful, rich flavor takes this dish to the next level. The recipe calls for a bit of sautéing but other than that it's very simple; a perfect option for even a beginner cook, and a lifesaver on those busy weeknights where you need a meal on the table fast.
Tips and Variations:
This recipe is incredibly forgiving. Feel free to experiment! Here are a few ideas:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Cheese variations: Try different cheeses like cheddar, Monterey Jack, or a blend of your favorites. Sometimes I’ll even throw in some leftover shredded parmesan for extra flavor.
- Add protein: Cooked chicken, sausage, or ground turkey would be delicious additions.
- Veggie boost: Add other vegetables like zucchini, mushrooms, or spinach.
- Make it ahead: You can assemble the casserole ahead of time and bake it later. Simply store it covered in the refrigerator until ready to bake.
Serving suggestions:
This dish is delicious on its own, but it also pairs well with a side salad or some crusty bread. A simple green salad with a light vinaigrette cuts through the richness of the casserole beautifully, providing a refreshing contrast to the hearty flavors. If you prefer something a bit more substantial, a simple side of roasted vegetables would also complement the dish perfectly.
This riced broccoli and red pepper bake is more than just a meal; it’s a celebration of simple ingredients transformed into something truly special. It's a testament to the fact that healthy and delicious can coexist beautifully, making it a perfect addition to any busy weeknight dinner rotation. I hope you enjoy it as much as my family does!
