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Crock Pot Picadillo Stuffed Peppers (skinnytaste.com)
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| Servings: 3 • Size: 1 pepper • Old Points: 8 pts • Weight Watchers Points+: 10 pts* Calories: 375.5 • Fat: 13 g • Protein: 37 g • Carb: 29.4 g • Fiber: 4.6 g • Sugar: 2 g * without the cheese: 8 Points+ each 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 |
Directions:
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.
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