Rotel Stuffed Bell Peppers
|6 lg||green bell peppers|
|2 can(s)||rotel (mild or original, depends on if you like it spicy)|
|1 c||long grain rice, uncooked|
|1 1/2 c||cheddar cheese, shredded|
|2 Tbsp||garlic salt|
|1 Tbsp||chili powder|
|ROTEL STUFFED BELL PEPPERS|
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DirectionsPreheat oven to 350 degrees.
Bring a large pot of water to a boil. Cut the tops off the peppers and clean out the pulp and the seeds. Add bell peppers to the boiling water and cook for 15 minutes.While the peppers are parboiling, cook the cup of long grain white rice as per the directions on the package.Brown the sausage in a large frying pan and crumble the sausage when done. Add in the 2 cans of rotel, the garlic salt and the chili powder to the sausage and stir. Add the cooked rice to this mixture and mix all ingredients well.Spoon the sausage mixture into the peppers and layer the cheese. You should end up with 2 layers of mixture and 2 layers of cheese with the cheese ending on top. Cook for 30 minutes at 350 degrees. Sometimes I add dollop of sour cream to each pepper before serving.