1cupwhite riceor brown rice, quinoa, or riced cauliflower
3bell peppershalved lengthwise and seeded
Preheat oven to 350ºF.
In a bowl, mix together the cooked picadillo with the cooked rice (quinoa or riced cauliflower) until well combined.
Divide the mixture evenly into each bell pepper then transfer them into a 13x9 baking dish. Any leftover picadillo and rice can be used for another meal during the week. Add 1/2 cup of water to the baking dish then cover with aluminum foil.
Bake the stuffed peppers for 40-45 minutes until the peppers are tender. Remove from oven. Serve immediately. Enjoy!