Thedford Byrum Recipe

Rotel Stuffed Bell Peppers

By Thedford Byrum SouthernDaddy


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

Thedford's Story

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.

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

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