375.5 Cals 37 Protein 29.4 Carbs 13 Fats
PREP TIME:
10 mins
COOK TIME:
50 mins
CROCK-POT:
3 hrs
TOTAL TIME:
4 hrs
YIELD:3 PEPPERS
COURSE:Dinner
CUISINE:American, Latin
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.
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.
Serving: 1pepper, Calories: 375.5kcal, Carbohydrates: 29.4g, Protein: 37g, Fat: 13g, Sodium: 604mg, Fiber: 4.6g, Sugar: 2gBlue Smart Points:9Green Smart Points:9Purple Smart Points:7Points +:10
Health & Nutrition
