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.
Serves:
Ingredients
- 3red bell peppers,with flat bottoms
- 1cupbrown rice,left-over, cooked
- 2cupscrock pot picadillo,Link to recipe below
- â…“cupwater
- â…“cupcheddar cheese,reduced fat, shredded
Instructions
-
Cut ½ inch off the tops of the bell peppers and dice fine.
-
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.
-
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:Â 325.70kcal
- Fat:Â 7.01g
- Saturated Fat:Â 3.21g
- Trans Fat:Â 0.17g
- Monounsaturated Fat:Â 1.85g
- Polyunsaturated Fat:Â 0.90g
- Carbohydrates:Â 55.61g
- Fiber:Â 4.65g
- Sugar:Â 5.04g
- Protein:Â 9.45g
- Cholesterol:Â 14.96mg
- Sodium:Â 102.80mg
- Calcium:Â 129.02mg
- Potassium:Â 431.97mg
- Iron:Â 1.68mg
- Vitamin A: 225.40µg
- Vitamin C:Â 151.96mg
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