Roasted Picadillo-Stuffed Bell Peppers Recipe | Yummly

Roasted Picadillo-Stuffed Bell Peppers

YUMMLY
5Ingredients
25Minutes
630Calories
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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 bell peppers (any color; tops, seeds, and veins removed)
  • 1 container beef (Picadillo, leftover from Mexican Picadillo recipe)
  • 8.8 ounces brown rice (microwaveable bag)
  • 14 ounces canned black beans (drained and rinsed)
  • 2 cups shredded mexican cheese blend
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    Directions

    1. Pre-heat oven to 425 degrees F.
    2. 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.)
    3. Remove picadillo from the refrigerator and let come to room temperature.
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    NutritionView More

    630Calories
    Sodium41% DV990mg
    Fat35% DV23g
    Protein57% DV29g
    Carbs27% DV80g
    Fiber52% DV13g
    Calories630Calories from Fat210
    % DAILY VALUE
    Total Fat23g35%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol70mg23%
    Sodium990mg41%
    Potassium790mg23%
    Protein29g57%
    Calories from Fat210
    % DAILY VALUE
    Total Carbohydrate80g27%
    Dietary Fiber13g52%
    Sugars6g12%
    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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