Leftover picadillo paired with cooked brown rice makes an effortless second meal when finished in the slow cooker. These Crock-Pot stuffed peppers are filled with a savory mix of picadillo and rice, topped with melted cheddar or Monterey Jack for a complete, comforting one-dish dinner that requires very little hands-on time.
Crock-Pot Picadillo Stuffed Peppers
In our kitchen, leftover picadillo gets repurposed in many tasty ways, and stuffed peppers are one of the easiest. The pepper tops can be diced and folded into the filling so nothing goes to waste. Mixing the picadillo with brown rice adds heartiness and texture while the slow cooker gently softens the peppers. Finish them with a sprinkling of cheese for a quick family-friendly meal that’s warm, flavorful, and balanced.
Tip:
When shopping for bell peppers to cook upright in the slow cooker, look for peppers with flat, stable bottoms so they stand on their own. If some are uneven, trim just enough from the base to level them without creating a hole. You can easily double this recipe to make six peppers—perfect for a 6‑quart slow cooker or for batch-cooking and freezing.
More Stuffed Pepper Recipes:
- Turkey Stuffed Peppers
- Santa Fe Turkey Stuffed Peppers
- Chicken and White Bean Stuffed Peppers
- Stuffed Pepper Soup
- Italian Stuffed Peppers
Crock-Pot Picadillo Stuffed Peppers
WW Points
Ingredients
- 3 red bell peppers, with flat bottoms
- 1 cup leftover cooked brown rice
- 2 cups leftover crock pot picadillo
- 1/3 cup water
- 1/3 cup reduced-fat shredded cheddar cheese (or Monterey Jack)
Instructions
- Trim about 1/2 inch off the tops of the bell peppers, then dice the removed tops finely and reserve.
- In a medium bowl, combine the cooked brown rice, leftover picadillo and the diced pepper tops. Mix until evenly combined.
- Stuff each pepper with the picadillo and rice mixture. Arrange the stuffed peppers upright in the slow cooker.
- Pour 1/3 cup water into the bottom of the slow cooker, cover and cook 3 hours on HIGH or 4 to 6 hours on LOW, until peppers are tender.
- Just before serving, top each pepper with about 2 tablespoons shredded cheese, cover, and let sit 2–3 minutes until the cheese melts.
Oven Directions
- Preheat the oven to 350°F (175°C). Place the stuffed peppers in an ovenproof baking dish. Pour about 1/3 cup water into the bottom of the dish, cover tightly with foil, and bake 50 minutes or until the peppers are soft.
- Remove the foil, top each pepper with cheese, and bake uncovered 5 more minutes to melt the cheese.
Last Step:
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Nutrition
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