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CrockPot Picadillo Stuffed Peppers

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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.

 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!

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.
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.

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:

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Crock Pot Picadillo Stuffed Peppers

5 from 1 vote
10
Cals:375.5
Protein:37
Carbs:29.4
Fat:13
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.
Course: Dinner
Cuisine: American, Latin
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.
Prep: 10 minutes
Cook: 50 minutes
Crock-Pot: 3 hours
Total: 4 hours
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.

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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

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