Picadillo Stuffed Peppers Recipes

CROCK POT PICADILLO STUFFED PEPPERS

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.

PICADILLO STUFFED BELL PEPPERS

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.