Crock Pot Picadillo Stuffed Peppers
Transform your leftover picadillo and brown rice into a hassle-free second meal using your crock pot. Simply add a layer of gooey melted cheddar or Monterey Jack cheese on top, and you’ll enjoy a scrumptious dinner with minimal effort. These stuffed peppers filled with picadillo provide a satisfying all-in-one meal.
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 3 red bell peppers
- 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
- 1
Trim the tops of the bell peppers by cutting off about 1/2 inch and finely chop the removed tops.
- 2
In a medium mixing bowl, combine the cooked brown rice, picadillo, and the diced tops of the peppers. Fill each pepper with this mixture and position them upright in the crock pot.
- 3
Add water to the base of the crock pot, cover it, and let it cook for 3 hours on HIGH or for 4 to 6 hours on LOW.
- 4
Prior to serving, sprinkle 2 tablespoons of shredded cheese on top of each pepper, cover, and allow it to melt for 2-3 minutes.
- 5
Preheat your oven to 350°F. Arrange the peppers in an oven-safe dish, pour approximately 1/3 cup of water into the bottom of the dish, cover it, and bake for 50 minutes, or until the peppers are tender.
- 6
Remove the cover, add more cheese on top of each pepper, and bake uncovered for an additional 5 minutes.