Ah, stuffed peppers—these delightful little vessels of flavor have always reminded me of cozy family dinners. I remember my grandmother’s kitchen filled with the aroma of spices and simmering sauces, a true testament to culinary love. This Crock Pot Picadillo version, with its savory-sweet medley of ground beef, olives, and raisins, feels like a warm hug on a chilly day.
Steps
- Slice off about half an inch from the tops of the bell peppers and finely chop these tops.
- In a bowl, mix the chopped pepper tops with cooked brown rice and leftover picadillo until combined.
- Stuff each bell pepper with the picadillo and rice mixture, then position them upright in the slow cooker.
- Add water to the bottom of the slow cooker, cover, and cook on high for 3 hours or on low for 4 to 6 hours.
- Before serving, sprinkle each pepper with shredded cheese, cover, and cook until cheese melts, approximately 2 to 3 minutes.
- Preheat the oven to 350°F (175°C). Arrange the stuffed peppers in an oven-safe dish and pour water into the bottom of the dish.
- Cover and bake the peppers for 50 minutes or until they are tender.
- Remove the cover, add cheese on top of each pepper, and bake uncovered for an additional 5 minutes until the cheese melts.
Ingredients
- 3 red bell peppers, with flat bottoms
- 1 cup leftover cooked brown rice
- 2 cups leftover slow cooker picadillo
- 1/3 cup water
- 1/3 cup reduced-fat shredded cheddar cheese
Nutritional Values
Calories: 1126.5 kcal | Protein: 111 g | Carbohydrates: 88.2 g | Fat: 39 g | Sodium: 1812 mg | Fiber: 13.8 g | Sugar: 6 g
FAQ
- Can I prepare Crockpot Stuffed Peppers with fresh ingredients instead of leftovers?
- Yes, you can definitely use fresh ingredients. Simply prepare the picadillo and cook the rice beforehand to ensure they are ready to be used as filling for the peppers.
- How do I choose the right bell peppers for this recipe?
- It’s best to select bell peppers with flat bottoms so they can stand upright in the slow cooker, ensuring even cooking and preventing spillage.
- What can I use as a cheese topping for the stuffed peppers?
- You can use either cheddar or Monterey Jack cheese for the topping. Both melt well and add a delicious flavor to the dish.
- Can I double the recipe, and will it fit in my slow cooker?
- Yes, you can double the recipe to make six stuffed peppers. They should fit perfectly in a 6-quart slow cooker.
- Is there an oven alternative to cooking these stuffed peppers?
- Absolutely! You can bake them in an oven set to 350°F. Place the peppers in an oven-safe dish with some water at the bottom, cover, and bake for about 50 minutes. Then, add the cheese and bake uncovered for an additional 5 minutes.
Tips
- Choose bell peppers with flat bottoms so they can stand upright in the slow cooker, ensuring even cooking.
- Consider doubling the recipe to make six stuffed peppers, which will fit well in a 6-quart slow cooker, providing more servings with minimal additional effort.
- Use leftover ingredients like picadillo and brown rice to save time and reduce food waste, making the preparation quick and efficient.
- For a cheesy finish, add shredded cheese to the peppers just before serving and let it melt for a couple of minutes for a delicious, gooey topping.
Equipment
- Crock-Pot (Slow Cooker) – A 6-quart size would be ideal if doubling the recipe.
