PICADILLO STUFFED PEPPERS
Categories dairy-free gluten-free low-calorie nut-free dinner main dish
Time 8h15m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Cover and cook on low 6 to 8 hours or until peppers are tender and filling is cooked through. Serve topped with sauce from pot. Garnish with parsley, if desired.
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 PEPPERS
WomansDay.com is your source for easy beef recipes. Our Picadillo Recipe is quick and delicious.
Categories easy Picadillo Stuffed Peppers picadillo stuffed peppers peppers picadillo peppers
Time 6h
Yield 4
Number Of Ingredients 10
Steps:
- Stir marinara sauce, vinegar, cumin and cinnamon in large bowl until mixed well. Spoon 1 1/2 cups sauce into bottom of 5-qt or larger slow-cooker. Slice off top 1/2-in. of peppers; seed them and reserve tops.
- Add ground chicken, zucchini, barley, onion and raisins to remaining sauce in bowl; mix well. Evenly spoon mixture into peppers and replace tops. Stand upright in slow-cooker.
- Cover and cook on low 5 to 6 hours, until peppers are tender and instant-read thermometer inserted in filling registers 160ºF. Serve with sauce.
Nutrition Facts : Calories 330 calories
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.
SLOW COOKER STUFFED PEPPERS RECIPE BY TASTY
Here's what you need: bell peppers, cooked rice, salt, pepper, corn, onion, black beans, tomato, salsa, shredded cheddar cheese, chicken stock
Provided by Hannah Williams
Categories Dinner
Yield 5 servings
Number Of Ingredients 11
Steps:
- In a bowl, mix the rice, salt, pepper, corn, onion, beans, tomatoes, and salsa.
- Place the bell peppers hollowed side up into a 7-quart (6 ½ liters) slow cooker. Cut the bottoms of the peppers if needed to help them stand up better.
- Fill peppers halfway with rice mixture, then sprinkle on 1 cup of cheese.
- Fill to the top with rice mixture, and top with the remaining cheese.
- Pour chicken stock into the bottom of the slow cooker.
- Cook on high for 4 hours.
- Enjoy!
Nutrition Facts : Calories 546 calories, Carbohydrate 67 grams, Fat 22 grams, Fiber 9 grams, Protein 21 grams, Sugar 13 grams
SLOW COOKER STUFFED PEPPERS
These are slow-cooked stuffed peppers. Red or yellow bell peppers can be used instead of green. Italian diced tomatoes can be used in place of fire-roasted if desired.
Provided by Cooper4
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 6h25m
Yield 6
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl. Stuff each green bell pepper with ground beef mixture.
- Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper.
- Cook on Low for 6 to 8 hours.
Nutrition Facts : Calories 233.4 calories, Carbohydrate 18.5 g, Cholesterol 45.6 mg, Fat 10.7 g, Fiber 2.8 g, Protein 15.6 g, SaturatedFat 4.2 g, Sodium 295 mg, Sugar 5.8 g
SLOW-COOKER STUFFED PEPPERS
There's a whole lot to love about stuffed peppers. They're hearty, made with inexpensive ingredients and they taste great-even to veggie skeptics. And now, they're slow-cooker friendly! Spend 20 minutes prepping and you can walk away for the rest of the day, as this slow-cooker stuffed pepper recipe cooks for around five hours.
Provided by Cindy Rahe
Categories Entree
Time 5h15m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.
- In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.
- Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.
- Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted. Use slotted spoon to lift peppers from slow cooker.
Nutrition Facts : Calories 430, Carbohydrate 33 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Pepper, Sodium 1140 mg, Sugar 11 g, TransFat 1/2 g
SLOW COOKED PICADILLO-STUFFED PEPPERS
Steps:
- 1. In medium bowl, stir sauce, vinegar, cumin, and cinnamon. Pour 1 1/3 cups of sauce mixture into 4-quart or larger slow cooker. 2. Finely chop the half bell pepper. Slice off top ½" of remaining peppers. Seed peppers and reserve tops. 3. In large bowl, using your hands, combine beef, uncooked rice, onion, raisins, chopped pepper, and remaining sauce mixture. Spoon resulting mixture into peppers and replace tops. Place into slow cooker. 4. Cover and cook on low 6 to 8 hours or until peppers are tender and filling is cooked through. Serve topped with sauce from pot. Garnish with parsley, if desired.
SLOW-COOKER STUFFED PEPPERS
Stuffed bell peppers have never been simpler to prepare, thanks to your slow cooker! Just stir all the filling ingredients together (raw ground beef included), then stuff the mixture into the peppers and let the cooker do the rest. Top with sour cream for a comforting, nourishing dinner your whole family will love.
Provided by Food Network Kitchen
Time 3h30m
Yield 5 servings
Number Of Ingredients 12
Steps:
- Trim about 1/8 inch from the bottom of each pepper so it can stand upright. Cut the top 1/4 inch off each pepper. Remove and discard the stems, then finely chop the remaining flesh from the tops and set aside. Scoop out and discard the seeds and as much of the membranes as you can from inside the peppers.
- Mix the reserved chopped pepper with the ground beef, tomatoes and their juices, 1 cup of the cheese, cooked rice, garlic, 3 of the scallions, chili powder, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl with your hands until combined. Dividing evenly, spoon the filling into the hollowed-out peppers, packing it in (the filling will mound a bit above the tops).
- Pour the chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Season the top of each pepper with another pinch of salt. Cover and cook on high until the peppers are tender and the ground beef is cooked through, for 3 to 3 1/2 hours. Top with the remaining 1 cup cheese, cover and cook on high for 10 minutes more to melt the cheese. Sprinkle the peppers with the remaining scallions and add a dollop of sour cream to each.
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 PLANTAINS RECIPE BY TASTY
Stuffed plantains inspired by Puerto Rican cuisine.
Provided by Nichi Hoskins
Categories Dinner
Time 1h50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees.
- Remove the peel from the plantains and cut a slit lengthwise down the center, only going about halfway through.
- Place them in a baking dish, evenly brush with melted butter and bake, covered with foil, until soft, about 35 to 40 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and peppers and cook until soft, about 3 to 5 minutes.
- Add garlic and cook until fragrant, about 1 minute.
- Add ground beef and season with salt and pepper. Cook, breaking it up as you stir, until beef is no longer pink, about 5 minutes.
- Add in the chipotle peppers, Worcestershire, cumin, sazon; cook for 1 to 2 minutes until fragrant.
- Add chicken stock, tomato sauce, diced potatoes and olives. Bring to boil then reduce to simmer. Cover, and cook until potatoes are tender, about 15 to 20 minutes. Check for seasoning and add more salt and pepper if needed.
- Remove plantains from the oven and let cool slightly. Add 1 tablespoon of cheese to the bottom of the plantain "boat"; top with ⅓ to ½ cup of beef mixture and top with another 2 tablespoons of cheese. Repeat with remaining ingredients.
- Return to the oven and bake until the cheese has melted, about 5 to 7 minutes.
- Garnish with cilantro and enjoy!
Nutrition Facts : Calories 801 calories, Carbohydrate 106 grams, Fat 33 grams, Fiber 8 grams, Protein 27 grams, Sugar 44 grams
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Cuisine MexicanCategory CrockpotServings 3Total Time 1 hr
- 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 cook 3 hours on High or 4 to 6 hours on Low.
- Just before serving, top each pepper with 2 tablespoons shredded cheese, cover and leave for 2 to 3 minutes until it melts.
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