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Crock Pot Picadillo Stuffed Peppers

Leftover picadillo and brown rice makes a super easy second meal, all in the slow cooker. 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.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 3
Cuisine: Chinese
Calories: 120
Ingredients Method

Ingredients
  

Main Ingredients
  • 3 red bell peppers (with flat bottoms)
  • 1 cup cooked brown rice leftover
  • 2 cups crock pot picadillo leftover
  • 0.33 cup water
  • 0.33 cup reduced fat shredded cheddar cheese

Method
 

Crock Pot Preparation Steps
  1. Cut 0.5 inch of 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 until it melts, 2-3 minutes.
Oven Directions
  1. Preheat oven to 350°F. Place peppers in an oven-proof dish, pour about 0.33 cup water in the bottom of the dish, cover and bake 50 minutes, or until the peppers become soft.
  2. Remove foil, top each with cheese and bake uncovered 5 minutes.