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5.0 from 6 votes

Crock Pot Picadillo Stuffed Peppers

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Cut 1/2 inch of the tops of the bell peppers and dice fine.
  2. 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.
  3. 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.
  4. Remove foil, top each cheese and bake uncovered 5 minutes.
  5. 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.
  6. Just before serving, top each pepper with 2 tbsp shredded cheese, cover and leave until it melts, 2-3 minutes.

Nutrition Information

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

% 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.