Fiesta Stuffed Peppers made in the Slow Cooker

Jane Whittaker


I really didn't know what to call these but we like the southwestern flavors and spicy food, so fiesta it was.
Included is suggestions to tame it down a little if you don't like really spicy food.
I had a crew of men in my kitchen this AM so I just took pict of the finished pepper and not the steps.

pinch tips: How to Tie a Roast




20 Min


8 Hr


Slow Cooker Crock Pot


1 lb
ground beef
1/3 c
long grain rice, uncooked
1/2 small
onion, chopped
10 oz
can rotel with habeneros or just rotel, or eliminate all together if you don't like spicy
4 1/2 oz
can green chilis
1/2 tsp
each salt and pepper
1 to 2 tsp
chili powder
1 tsp
1 tsp
1 c
cheddar cheese, shredded
4 large
bell peppers, we like green, but any color is nice
15 oz
can tomato sauce
4 to 8 slice
1 ounce slices or more, chipolte cheese, any flavor. monteray jack would be a nice option and not so spicy

Directions Step-By-Step

In a bowl combine the first 10 ingredients using half the rotel and reserving the other half.
If your peppers don't want to stand up, take a sharp knife and shave a little off the bottom. If you oops cut off too much and have a hole, don't fret. Take one of the pieces that you cut off and use it to close up the hole.
Fill each pepper with desired amount of filling.
Mix the reserved rotel and tomato sauce and pour over the filled peppers. This will make the tastiest sauce.
Turn on slow cooker to low and cook for 8 hours.
A few minutes before eating, put a slice of cheese or two on each pepper and allow to melt.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Southwestern
Other Tag: Quick & Easy