Ingredients
3red bell peppers,with flat bottoms
1cupbrown rice,left-over, cooked
2cupscrock pot picadillo,Link to recipe below
⅓cupwater
⅓cupcheddar cheese,reduced fat, shredded
Preparation
Cut ½ inch off 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 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.
