Crock Pot Picadillo Stuffed Peppers
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
50 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
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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
- 3 bell pepper with flat bottoms, red
- 1 cup brown rice left-over cooked
- 2 cups leftover crock pot picadillo
- 1/3 cup water
- 1/3 cup cheddar cheese reduced fat shredded
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.
Nutrition Information
Show Details
Serving
1pepper
Calories
375.5kcal
(19%)
Carbohydrates
29.4g
(10%)
Protein
37g
(74%)
Fat
13g
(20%)
Sodium
604mg
(25%)
Fiber
4.6g
(18%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 3peppers
Amount Per Serving
Calories 3755 kcal
% Daily Value*
| Serving | 1pepper | |
| Calories | 375.5kcal | 19% |
| Carbohydrates | 29.4g | 10% |
| Protein | 37g | 74% |
| Fat | 13g | 20% |
| Sodium | 604mg | 25% |
| Fiber | 4.6g | 18% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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