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Description
Make these quick and easy picadillo-stuffed peppers on your busiest weeknight — just make our recipe for Mexican Picadillo for dinner earlier on in the week, then transform the seconds into a hearty, time-saving meal. The recipe is a Yummly original created by Marwin Brown.
Ingredients
US|METRIC
4 SERVINGS
- 4 bell peppers (any color; tops, seeds, and veins removed)
- 1 container beef (Picadillo, leftover from Mexican Picadillo recipe)
- 8.8 oz. brown rice (microwaveable bag)
- 14 oz. canned black beans (drained and rinsed)
- 2 cups shredded mexican cheese blend
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Directions
- Pre-heat oven to 425 degrees F.
- Line shallow baking dish with foil. Place bell peppers upright in baking dish. (Tip: Shave the bottom of the peppers to help them stay upright.)
- Remove picadillo from the refrigerator and let come to room temperature.
NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories630Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium990mg41% |
| Potassium790mg23% |
| Protein29g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate80g27% |
| Dietary Fiber13g52% |
| Sugars6g |
| Vitamin A10% |
| Vitamin C160% |
| Calcium50% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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