Picadillo Stuffed Peppers
2 bell peppers (with flat bottoms)
1/4 c. whole wheat couscous, uncooked
1 c. leftover crock pot picadillo
1/3 cup water
Cut 1/2 inch of 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 couscous filling and place upright in the 2 quart slow cooker. Pour the water into the bottom of slow cooker, cover and and cook 2 to 3 hours on HIGH -or- 4 to 6 hours on LOW.
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.
Yield: 2 servings. Per serving= 287 Calories; 11g Fat (34.0% calories from fat); 25g Protein; 24g Carbohydrate; 5g Dietary Fiber; 71mg Cholesterol; 390mg Sodium.