How To Make Crock Pot Picadillo Stuffed Peppers
These stuffed peppers are fresh bell peppers stuffed with leftover picadillo & brown rice. They are topped with cheese that melts nicely once cooked.
Preparation: 10 minutes
Cooking: 50 minutes
Total: 1 hour
Serves:
Ingredients
- 3red bell peppers,with flat bottoms
- 1cupbrown rice,left-over, cooked
- 2cupscrock pot picadillo,Link to recipe below
- ⅓cupwater
- ⅓cupcheddar cheese,reduced fat, shredded
Instructions
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Cut ½ inch off the tops of the bell peppers and dice fine.
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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.
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Pour the water into the bottom of the crock pot, cover and cook 3 hours on High or 4 to 6 hours on Low.
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Just before serving, top each pepper with 2 tablespoons shredded cheese, cover and leave for 2 to 3 minutes until it melts.
Nutrition
- Calories: 325.70kcal
- Fat: 7.01g
- Saturated Fat: 3.21g
- Trans Fat: 0.17g
- Monounsaturated Fat: 1.85g
- Polyunsaturated Fat: 0.90g
- Carbohydrates: 55.61g
- Fiber: 4.65g
- Sugar: 5.04g
- Protein: 9.45g
- Cholesterol: 14.96mg
- Sodium: 102.80mg
- Calcium: 129.02mg
- Potassium: 431.97mg
- Iron: 1.68mg
- Vitamin A: 225.40µg
- Vitamin C: 151.96mg
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