Fiesta Stuffed Peppers made in the Slow Cooker

Jane Whittaker

By
@janenov46

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.


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Rating:

Comments:

Prep:

20 Min

Cook:

8 Hr

Method:

Slow Cooker Crock Pot

Ingredients

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
cumin
1 tsp
oregano
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

1
In a bowl combine the first 10 ingredients using half the rotel and reserving the other half.
2
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.
3
Fill each pepper with desired amount of filling.
4
Mix the reserved rotel and tomato sauce and pour over the filled peppers. This will make the tastiest sauce.
5
Turn on slow cooker to low and cook for 8 hours.
6
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