Stuffed Peppers No ratings yet.


easy prep time 40 mins | cook time 3hrs 30mins servings 0

Ingredients

    3 red bell peppers (with flat bottoms)
    1 cup left-over cooked La Fe Brown Rice
    2 cups leftover picadillo
    1/3 cup water
    1/3 cup reduced fat shredded cheddar cheese

Directions

  • STEP ONE
    Cut 1/2 inch of the tops of the bell peppers and dice fine.

  • STEP TWO
    In a medium bowl combine cooked La Fe brown rice, picadillo and diced pepper tops. Stuff the peppers with the picadillo and rice filling and place upright.

  • STEP THREE
    Pour the water into the bottom of the pot, cover and cook 3 hours on HIGH -or- 4 to 6 hours on LOW.

  • STEP FOUR
    Just before serving, top each pepper with 2 tbsp shredded cheese, cover and leave until it melts, 2-3 minutes.

  • STEP FIVE
    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.

  • STEP SIX
    Remove foil, top each cheese and bake uncovered
    5 minutes. Serve.

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