Picadillo Stuffed Peppers Recipe

Submitted by: 1ladybug

Quick Print
click here to print

Shopping List

Upload a Photo

Ready in: > 5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
1 jar (26-ounce size) no-salt-added or regular marinara sauce
1 tablespoon red wine vinegar
1/2 teaspoon cumin
1/4 teaspoon cinnamon
4 medium green bell peppers
8 ounces ground chicken
1 small diced zucchini
1/2 cup quick-cooking barley
1/3 cup finely chopped onion
1/4 cup raisins

Turn this recipe into a puzzle! [click]

Directions:

In a large bowl, combine marinara sauce, vinegar, cumin and cinnamon; mix well. Spoon 1 1/2 cups mixture into a 4-quart or larger slow cooker.

Slice off top 1/2 inch of peppers; seed peppers and reserve tops. Add chicken, zucchini, barley, onion and raisins to remaining sauce; mix well.

Evenly spoon mixture into peppers (pack filling if necessary); replace tops. Stand upright in cooker.

Cover and cook on low 5 to 6 hours or until tender and when internal temperature of filling is 165 degrees F. Serve with sauce.

Per serving: 352 calories, 20 grams protein, 6 grams fat (16 percent calories from fat), 1.7 grams saturated fat, 55 grams carbohydrate, 37 milligrams cholesterol, 102 milligrams sodium, 10 grams fiber.

This recipe from CDKitchen for Picadillo Stuffed Peppers serves/makes 4

Recipe ID: 99521

Save to Your recipEBox
Import Recipe into MasterCook Software
Email This Recipe
Send Recipe To Your Phone
Submit/View Recipe Reviews
Submit A Photo