Thedford Byrum Recipe

Rotel Stuffed Bell Peppers

By Thedford Byrum SouthernDaddy


I grew up on my Moms stuffed bell peppers. I tried many times to recreate her recipe but never could master the mix. One day I decided just to mix up some of my favorite ingredients and this is what I came up with. Every time I make it, my family is always wanting more. I prefer to make it with the orginial Rotel cause I like a little spice. But for kids and ladies, it's best to use the mild Rotel. I hope you like it.


Recipe Rating:
 4 Ratings
Serves:
6
Prep Time:
Cook Time:

Ingredients

6 large
green bell peppers
2 can(s)
rotel (mild or original, depends on if you like it spicy)
1 lb
sausage
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
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
Preheat 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.
2
While the peppers are parboiling, cook the cup of long grain white rice as per the directions on the package.
3
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.
4
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.

About this Recipe

Course/Dish: Beef