CROCK POT PICADILLO STUFFED PEPPERS
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.
Provided by Gina
Categories Dinner
Time 4h
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : ServingSize 1 pepper, Calories 375.5 kcal, Carbohydrate 29.4 g, Protein 37 g, Fat 13 g, Sodium 604 mg, Fiber 4.6 g, Sugar 2 g
PICADILLO STUFFED BELL PEPPERS
Make and share this Picadillo Stuffed Bell Peppers recipe from Food.com.
Provided by Mrsspeevs
Categories One Dish Meal
Time 50m
Yield 6 pepper, 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut 1/4 off stem end of pepper and remove seeds.
- Stand pepper and tops in a microwave-safe baking dish.
- Add 1/2 cup water, Cover with vented plastic wrap and microwave on high 5 minutes or until peppers are crisp-tender.
- Stir 1 1/2 cups pasta sauce into water in dish.
- Meanwhile, saute beef, zucchini, and onions in a large nonstick skillet over medium-high heat for seven minutes or until beef is no longer pink and vegetables are almost tender.
- Stir in garlic, cinnamon, cumin, salt, and pepper and cook 1 minute.
- Remove from heat and stir in raisins, vinegar, sugar, and remaining sauce.
- Spoon meat into peppers and replace the tops.
- Cover tightly and refrigerate up to two days.
- Heat oven to 400.
- Uncover baking dish and brush the peppers with oil.
- Bake uncovered for 30 minutes until peppers are lightly charred.
Nutrition Facts : Calories 192.9, Fat 9.4, SaturatedFat 3.4, Cholesterol 49.1, Sodium 252.2, Carbohydrate 10.8, Fiber 2.8, Sugar 6.2, Protein 16.8
PICADILLO STUFFED PEPPERS
Provided by Marcela Valladolid
Categories main-dish
Time 1h15m
Yield 6 peppers
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- For the picadillo: Heat the oil in a large heavy skillet over medium-high heat. Add the ground beef and cook until browned, about 7 minutes. Add the olives, carrots, onions, raisins and 1 teaspoon salt and mix well to combine. Add the crushed tomatoes, bring to a simmer and simmer until the flavors are incorporated, about 10 minutes. Adjust the seasoning to taste with salt and pepper. Turn off the heat and set aside.
- For the bell peppers: In a small bowl, stir together the mozzarella, panko and cilantro. Season with salt and pepper.
- Put the bell pepper halves cut-side up on a baking sheet and season each with a pinch of salt. Use a large spoon to divide the picadillo evenly among the peppers. Bake until the filling is hot in the center and the peppers are tender, about 20 minutes.
- Remove the peppers from the oven and turn the broiler to high. Sprinkle the peppers with the panko and cheese mixture and broil until golden brown, 5 to 10 minutes.
STUFFED BELL PEPPERS PICADILLO
A different type of stuffed pepper with a spicy/sweet combination of ingredients. Looks like I found the recipe in an article on budget-friendly meals. Pretty healthy, too.
Provided by LonghornMama
Categories Grains
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat broiler. Arrange peppers, cut side down in a shallow baking pan and coat with nonstick cooking spray.
- Broil 3 to 4 inches from heat source 10 minutes, turning once until lightly charred. Set oven temperature to 375°F.
- Meanwhile, heat a large nonstick skillet over medium heat. Add ground beef, chili powder and cinnamon. Cook, breaking up chunks of meat, until no longer pink. Drain off any fat. Add remaining ingredients; bring to a boil, reduce heat, cover and simmer 10 to 12 minutes until barley is tender. Spoon into pepper halves.
- Loosely cover with foil and bake 20 to 25 minutes until peppers are tender.
Nutrition Facts : Calories 251.5, Fat 5.9, SaturatedFat 2, Cholesterol 36.9, Sodium 641.6, Carbohydrate 36.3, Fiber 8.3, Sugar 11.4, Protein 16.7
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