Fiesta Stuffed Peppers made in the Slow Cooker
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.
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- 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
1In a bowl combine the first 10 ingredients using half the rotel and reserving the other half.
2If 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.
3Fill each pepper with desired amount of filling.
4Mix the reserved rotel and tomato sauce and pour over the filled peppers. This will make the tastiest sauce.
5Turn on slow cooker to low and cook for 8 hours.
6A few minutes before eating, put a slice of cheese or two on each pepper and allow to melt.