Crock-Pot Picadillo Stuffed Peppers
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!
Crock Pot Picadillo Stuffed Peppers
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.
Love these and make them in the crockpot all the time! How would you cook in the instant pot?
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!
Would this be around 4-5 freestyle points with cauliflower rice?
Thank you!
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.
Older recipes I didn’t include so those are missing.
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
Love to know the smart points as well!
Can you tell me what the smart points will be per pepper.
THANKS
Question, this was listed under the vegetarian recipes, its got beef in it, how is that vegetarian?
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.
Curious how much the pt value changes if you use 90% lean beef? What do u think? Can't wait to try this recipe!
This was really yummy. My husband loved it too! The peppers were a little soggy, is this normal?
Yes, they should be soft.
My husband and I make your recipes every week, many times multiple times a week. You've given us some great staples and this just became one!
Hey Gina,
Host the Toast just featured this recipe in today's Link Love post.
You can view it here: http://blog.hostthetoast.com/link-love-10-crock-pot-recipes-you-will-love/
As always, this recipe has me drooling. Can't wait to try it out. You're such an inspiration!
-Morgan from Host the Toast
I used my leftovers from Tuesday to make this yesterday! It was perfect! I agree on the cooking time, I put mine in for 5 hours on low and it was a little bit longer than I would prefer. Next time I will try 4. 🙂
Hi Gina! I made these yesterday with the leftovers from the picadillo! GREAT use for them. They looked so pretty and made the house smell WONDERFUL.
I think if I did it again though, I need to adjust the slow cooker time. I actually did 6 hours at low so they'd be ready when I got home from work but that was a bit too long as the peppers fell apart once I tried to take them out of the crockpot. 🙁 Do you have any tips on how to keep them falling apart? Or do you have any thoughts that cooking on "high" works better for this recipe? This is definitely something I would make again but next time I'll try 3-4 hours on low. Or I'd just make sure I can keep an eye on it.
I took a picture of them just before they went into the crockpot: https://twitter.com/dcgirl98/status/291886614920167425/photo/1
Could you stuff the peppers ahead of time and keep them in the fridge?
Wow… That should taste great. I like stuffed peppers and especially in soups. I must try this out. Amazing are God's works… so many wonderful flavors, tastes, colors in food
Nice
Those look so good and I love that you can put them in the crockpot and not have to worry about them. These will definitely be made this weekend!
xoxo
How is this 10 points? Am I missing something?
Also, will one pepper fill you up? Or do you think you need a side item to eat along with this for dinner?
Looks delicious!
It's the way the WW recipe builder calculated it. It takes the peppers's nutritional value into account for the recipe and calculates the points from that.