Slow Cooker Stuffed Peppers (Picadillo Style)
Easy and delicious stuffed bell peppers made in the slow cooker, filled with a savory picadillo mixture and topped with melted cheese.
Ingredients
Main Ingredients
- 3 whole Red Bell Peppers (with flat bottoms) Tops cut off, insides seeded
- 1 cup Cooked Brown Rice Leftover is ideal
- 2 cup Picadillo Filling Leftover crock pot picadillo
- 0.333 cup Water For the bottom of the slow cooker
- 0.25 cup Shredded Cheese Reduced fat cheddar or Monterey Jack
Instructions
Preparation Steps
- Dice the tops of the bell peppers finely.
- In a medium bowl, combine the cooked brown rice, picadillo filling, and the diced pepper tops.
- Stuff the hollowed bell peppers upright with the picadillo and rice mixture. Place them standing up in the slow cooker.
- Pour the water into the bottom of the slow cooker around the peppers.3 whole Red Bell Peppers (with flat bottoms)
- Cover and cook on HIGH for 3 hours, or on LOW for 4 to 6 hours, until peppers are tender.
- Just before serving, top each pepper with shredded cheese (about 2 tablespoons each). Cover and cook for an additional 2-3 minutes until the cheese is melted.3 whole Red Bell Peppers (with flat bottoms)
Notes
These peppers cook best when placed upright in the slow cooker. If peppers are very large, you may need a longer cooking time or need to halve them instead.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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