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Leftover picadillo and brown rice makes a super easy second meal, all in the CrockPot. Stuffed peppers topped with melted cheddar or Monterey Jack cheese and you’ll have a delicious dinner without much fuss -a complete meal-in-one.
Crock-Pot Picadillo Stuffed Peppers
We use leftover picadillo many ways in my home. Stuffed peppers are a great way to use leftovers and nothing goes to waste here – the tops of the peppers get diced and are added to the filling. And it’s combine with brown rice and cheese, super simple!
Tip:
When buying bell peppers for the slow cooker, I look for peppers that have flat bottoms that can stand upright on their own.
You can double the recipe to make 6, which would fit perfectly in a 6 qt slow cooker.
More Stuffed Pepper Recipes:
- Turkey Stuffed Peppers
- Santa Fe Turkey Stuffed Peppers
- Chicken and White Bean Stuffed Peppers
- Stuffed Pepper Soup
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.
Yield: 3 peppers
Serving Size: 1 pepper
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
- Cut 1/2 inch of 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 and cook 3 hours on HIGH -or- 4 to 6 hours on LOW.
- Just before serving, top each pepper with 2 tbsp shredded cheese, cover and leave until it melts, 2-3 minutes.
Oven Directions
- 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.
- Remove foil, top each cheese and bake uncovered 5 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 pepper, Calories: 375.5 kcal, Carbohydrates: 29.4 g, Protein: 37 g, Fat: 13 g, Sodium: 604 mg, Fiber: 4.6 g, Sugar: 2 g
