Crock Pot Picadillo Stuffed Peppers Recipe

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Lorraine
Lorraine January 7, 2021
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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
  • cupwater
  • cupcheddar cheese,reduced fat, shredded

Instructions

  1. Cut ½ inch off the tops of the bell peppers and dice fine.

  2. 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.

  3. Pour the water into the bottom of the crock pot, cover and cook 3 hours on High or 4 to 6 hours on Low.

  4. 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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