as GOLD as it gets

Life's adventures should be fully accessorized!

crockpot picadillo stuffed peppers

4 Comments

This is a great weeknight dinner because the crockpot does all the work! I think this works best if you do the picadillo overnight and wake up in the morning and pop it in peppers and let it go all day so its ready for you when you get home.
picadillo stuffed pepperscrockpot picadillo crockpot picadillo crockpot picadillocrockpot stuffed peppers picadillo

crockpot stuffed peppers picadillo crockpot stuffed peppers picadillo crockpot stuffed peppers picadillo

Ingredients:
1lbs 93% lean ground beef
1 cup minced onion (I had vidalia on hand)
1 chopped green bell pepper
3 cloves garlic, minced
1/4 cup minced cilantro
1 tomato, diced (I had beefsteak on hand)
8 oz can tomato sauce
1 cup of water
1/4 cup alcaparrado (you can make your own with green olives with pimientos centers and capers)
1 1/2 tsp ground cumin
1/4 tsp garlic powder
2 bay leaves
kosher salt and fresh pepper, to taste

Peppers:
5 large bell peppers
brown rice (I use the whole grain brown rice microwaveable bag!)
handful of shredded cheese
1/3 cup water

Directions:
1) Brown your beef in a medium skillet until no longer pink. Be sure to season with salt and pepper when cooking.
2) Once cooked, drain the liquid from the pan and add in onion, garlic and bell pepper and heat for another 4-5 minutes on a lower temperature to help the flavors start to develop.
3) Place everything from the pan into the crockpot. Then add everything else: chopped tomato, cilantro, tomato sauce, water, alcaparrado, garlic powder, cumin and bay leaves.
4) You can cook this on low for 6-8 hours or on high for 3-4 hours. Just like with any other crockpot recipe, you may need to adjust seasonings when its done.
5) Cut the tops off your peppers, fill 1/3 of the bottom with brown rice and then scoop in picadillo. You can also top with cheese. Pour water around peppers in the crockpot but don’t get the inside of the peppers wet, the water will steam them.
6) Cook on low for 4-6 hours or high for around 3 hours.

recipe slightly adapted from SkinnyTaste

Advertisements

Author: as GOLD as it gets

Newlywed. Aspiring Cook. Goal Digger. The voice behind asgoldasitgetsblog.com

4 thoughts on “crockpot picadillo stuffed peppers

  1. …and this was Cuban mommy approved haha. I just showed her your blog 🙂

  2. stuffed peppers are one of my favorite! I will need to try this recipe!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s