Slow Cooked Steak Fajita Stuffed Peppers | Crockpot Creations # 2

Hello, my fellow Steemians! This is one of my favorite crockpot recipes. This one calls for a little more prep than usual but the end result is well worth it. You may have had stuffed peppers before but none with the flavorful punch these have. If you like fajitas you're gonna love these peppers. I've taken everything that makes a fajita great and stuffed it inside a pepper and slow-cooked it to perfection.I like to use a variety of bell peppers, steak, rice, and cheese to make this wonderful meal.

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Ingredients:
1 lb of flank or flat iron steak
1 cup of Mexican blended cheese
2 green peppers
3 red peppers
2 yellow peppers
1 package of mushrooms
1 medium red onion
1 can of diced tomatoes, drained(Rotel if you wanna add some heat)
1/2 Tablespoon minced garlic
1 package of McCormick Fajita Marinade
1 package of Vigo Saffron Yellow Rice
1 Tablespoon of vegetable oil


The night before cut the steak into strips and then cut into chunks. Combine meat with marinade and garlic in a ziplock bag and shake it up to make sure it's well covered. The next day the steak will be well marinated. Heat a skillet over medium-high heat and add oil. Brown steak and remove from heat. You don't want to cook the meat just lightly brown. Cook rice a little less than done because it's going to cook in the crockpot. Place the rice in a bowl to cool down. Chop onion, mushrooms, tomatoes and one of the red peppers. Cook the veggie mix for a couple minutes just to release a little moisture. Remove from heat and let cool. Combine meat, vegetables, rice and half of the cheese.

Cut off tops of remaining bell peppers and remove seeds and the white ribs from inside. Make sure you get all of the white parts as it is bitter. A good tool is a paring knife because you can be delicate. Stuff with the mixture, really push it down and get as much filling as you can into each pepper. Stand peppers up in the crockpot and pour a little water around each pepper. Cover and cook on low for 5 hours (or high for 3). About 15 to 20 minutes before they are done add the rest of the cheese to the top of the peppers. Cover and let cheese melt. Serve with sour cream and your favorite salsa.

Alright, Steemians I hope you enjoy, let me know how you liked the meal! Bon appetit!- @slowcookingchef

Music in the kitchen this week is Modest Mouse- Building Nothing out of Something