In a medium skillet over medium-high heat brown the hamburger with the chopped peppers.

Drain off any grease.

Into the slow cooker add the browned beef and peppers tomato sauce, Rotel tomatoes, kidney beans, chili seasoning, ranch seasoning, and water.

Cook on low for 6 hours or high for 4 hours.

In the last 45 minutes before serving add in the elbow macaroni and stir.

When the pasta is cooked add half of the shredded cheese and stir to combine.

Top with the remaining cheese and place the lid on the slow cooker until the cheese is melted.

Sprinkle on some parsley for color.

Serve!