Skinnytaste · by Gina Homolka★ 5.0 (2)
Crock Pot Picadillo Stuffed Peppers
NUTRITION · PER SERVING240M COOK
CAL 19%·PRO 63%
CARBS 33G35% OF CAL
3G FIBER0G ADDED6G INTRINSIC25G OTHER6G TOTAL SUGAR
FAT 14G33% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bell peppers stuffed with picadillo and brown rice, slow-cooked and topped with melted cheddar cheese. A complete one-dish meal that's easy and comforting.
maincasserolebeef⏲️ slow cooker🔥 ovengluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 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
At a glance
PER SERVING · TIME 240M
CAL 19%·PRO 63%
CARBS 33G35% OF CAL
3G FIBER0G ADDED6G INTRINSIC25G OTHER6G TOTAL SUGAR
FAT 14G33% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 578mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 674mg
- Calcium
- 141mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 578MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.