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

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.
As I mentioned in my last post, 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.

The slow cooker is the perfect appliance for making stuffed peppers, I’ve also included oven directions below.

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. And since so many are asking, I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker. I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This crock pot is so great, I actually own two!

BTW, we love stuffed peppers in my home and I’ve posted other variations:

Turkey Stuffed Peppers
Santa Fe Turkey Stuffed Peppers
Chicken and White Bean Stuffed Peppers

and there’s even a stuffed pepper soup. Enjoy!

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.
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Crock Pot Picadillo Stuffed Peppers

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.

Nutrition

Serving: 1pepper, Calories: 375.5kcal, Carbohydrates: 29.4g, Protein: 37g, Fat: 13g, Sodium: 604mg, Fiber: 4.6g, Sugar: 2g
WW Points Plus: 10
Keywords: crockpot stuffed peppers, how to make stuffed peppers, picadillo, Picadillo recipe, stuffed bell peppers

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62 comments

  1. Love these and make them in the crockpot all the time! How would you cook in the instant pot? 

  2. We are low carb. Would Cauliflower Rice be the only alternative here? My husband HAAAATES the taste of cauliflower and I’d hate to ruin this delish recipe if he could taste it mixed in.

    PS – LOVE the Picadillo recipe … So great fresh and as leftovers!

    TIA!

  3. Would this be around 4-5 freestyle points with cauliflower rice?
    Thank you!

  4. Why are the values for cholesterol sometimes left blank? Since I am very carefully watching my cholesterol I need to know what they are. Also I noted that in this recipe the value for sodium is also left out. I never use salt in my cooking and need to know how much sodium there is in any given recipe. I am sure there are many other readers of your blog who need this information as well.

  5. Any thoughts on cooking this in the IP? I don’t know much about mine yet, but thought it could shorten the cooking time? Thank you

  6. Love to know the smart points as well!

  7. Can you tell me what the smart points will be per pepper.

    THANKS

  8. Question, this was listed under the vegetarian recipes, its got beef in it, how is that vegetarian?

  9. Making the picadillo now. Stuffed peppers tomorrow. Will also put black beans and quinoa instead of rice. Will let you know how my picky husband likes it.

  10. Curious how much the pt value changes if you use 90% lean beef? What do u think? Can't wait to try this recipe!