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Stuffed Peppers

Easy and delicious stuffed peppers made with a savory picadillo filling and topped with melted cheese. Perfect for a weeknight meal.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 3
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large red bell peppers with flat bottoms
  • 1 cup cooked brown rice
  • 2 cups leftover picadillo
  • 0.333 cup water
  • 0.333 cup shredded cheddar cheese reduced fat

Method
 

Preparation Steps
  1. Cut 0.5 inch off the tops of the bell peppers and dice them finely.
  2. In a medium bowl, combine the cooked brown rice, picadillo, and diced pepper tops. Stuff the peppers with the picadillo and rice filling and place them upright in the crock pot.
  3. Pour the water into the bottom of the crock pot, cover, and cook on HIGH for 3 hours or on LOW for 4 to 6 hours.
  4. Just before serving, top each pepper with 2 tablespoons of shredded cheese, cover, and let it melt for 2-3 minutes.
Oven Directions
  1. Preheat oven to 350°F. Place peppers in an oven-proof dish, pour about 1/3 cup water in the bottom of the dish, cover, and bake for 50 minutes, or until the peppers become soft.
  2. Remove foil, top each pepper with cheese, and bake uncovered for 5 minutes.

Notes

These stuffed peppers are a complete meal-in-one and can be a great way to use up leftover picadillo.