I sure love easy recipes, how about you? This time of year is already so busy, who needs to make dinner time complicated too? I’m all for simplicity when it comes to meals, but that doesn’t mean they have to be boring or lack creativity or flavor. My easy slow cooker fajita recipe is a great addition to some flatbread & some creamy white sauce. My kids absolutely LOVE having a Flatbread Fajita Pizza for dinner. Check out how easy it is to make them.
One thing we always have in abundance in our house are these sweet Tribelli Peppers. We use them in almost every savory recipe we create, including this one. They are so versatile & add so much flavor to our meals.
Just look at all that gorgeous color. I don’t know about you, but I totally eat with my eyes & these just make me want to dive right in. The kids LOVE them.
I just add a whole bunch of these peppers sliced up with some onion, steak & seasonings to the slow cooker & cover. I let that cook for several hours & before I know it, it’s ready for me to add to the top of my flatbread. I’m telling you, it’s so incredibly easy to do & the flavor – WOW, absolutely INCREDIBLE!
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Mini Pepper Fajita Pizza
- Total Time: 30 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
These fun mini pizzas are perfect for a weeknight dinner. Slow-cooked fajitas get a cheesy, creamy upgrade!
Ingredients
- 2 lbs (907 g) beef
- 2 lbs (907 g) bell peppers
- 2 lbs (907 g) Tribelli Peppers
- 1 lbs (454 g) onion
- 1.5 cups (355 ml) salsa
- 1 packet taco seasoning
- 8 oz (227 g) cream cheese
- 1 packet ranch
- Mozzarella Cheese
- Flatbread
Instructions
- Add salsa to the bottom of the slow cooker.
- Add beef, onion, bell pepper, tribelli peppers, and taco seasoning. Cover.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Combine cream cheese and ranch packet; mix well.
- Spread cream cheese mixture over the flatbread.
- Add some cheese.
- Top with cooked fajita ingredients from the slow cooker.
- Sprinkle with a little more cheese.
- Broil for approximately 10 minutes, or until cheese is melted and flatbread is browned.
Notes
- For easier serving, assemble the mini pizzas on a baking sheet before broiling.
- Leftover fajita mixture can be stored in the refrigerator for up to 4 days and used in tacos or burritos.
- Substitute any type of shredded cheese for the mozzarella, or use a Mexican cheese blend.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 pizza
- Calories: 400
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 25
- Cholesterol: 70
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Frequently Asked Questions
What type of peppers should I use for this Mini Pepper Fajita Pizza?
For this recipe, it’s best to use fresh Tribelli Peppers, as they add great flavor and color to your pizzas.
How long do I need to cook the steak and peppers in the slow cooker?
You should let the steak and sliced mini sweet peppers cook in the slow cooker for several hours until tender.
What kind of sauce is recommended for the flatbread pizzas?
A creamy white sauce is recommended to complement the flavors of the fajita toppings on the flatbread.
