Crock Pot Picadillo Stuffed Peppers

Name: Crock Pot Picadillo Stuffed Peppers
Prep time: 10 min
Cook time: 50 min
Total time: 4 h
Yield: 3 peppers
Ingredients: 3 red bell peppers; 1 cup left-over cooked brown rice; 2 cups leftover crock pot picadillo; 1/3 cup water; 1/3 cup reduced fat shredded cheddar cheese

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
3 hrs
Total Time
4 hrs
Servings
3 peppers
Calories
3755 kcal
Course
Dinner
Cuisine
South American, American

Crock Pot Picadillo Stuffed Peppers

Iris Warren

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Leftover picadillo and brown rice makes a super easy second meal, all in the crock pot. Top it with melted cheddar or Monterey Jack cheese and you'll have a delicious dinner without much fuss. These picadillo stuffed peppers are a complete meal-in-one.

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Ingredients

Servings

3 red bell peppers (with flat bottoms)
1 cup left-over cooked brown rice
2 cups leftover crock pot picadillo
1/3 cup water
1/3 cup reduced fat shredded cheddar cheese

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Instructions

Cut 1/2 inch of the tops of the bell peppers and dice fine.
Preheat oven to 350°. Place peppers in an oven-proof dish, pour about 1/3 cup water in the bottom of the dish, cover and bake 50 minutes, or until the peppers become soft.
In a medium bowl combine cooked brown rice, picadillo and diced pepper tops. Stuff the peppers with the picadillo and rice filling and place upright in the crock pot.
Remove foil, top each cheese and bake uncovered 5 minutes.
Pour the water into the bottom of the crock pot, cover and and cook 3 hours on HIGH -or- 4 to 6 hours on LOW.
Just before serving, top each pepper with 2 tbsp shredded cheese, cover and leave until it melts, 2-3 minutes.