rotel stuffed bell peppers
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.
prep time
30 Min
cook time
30 Min
method
---
yield
6 serving(s)
Ingredients
- 6 large green bell peppers
- 2 cans rotel (mild or original, depends on if you like it spicy)
- 1 pound sausage
- 1 cup long grain rice, uncooked
- 1 1/2 cups cheddar cheese, shredded
- 2 tablespoons garlic salt
- 1 tablespoon chili powder
- ROTEL STUFFED BELL PEPPERS
How To Make rotel stuffed bell peppers
-
Step 1Preheat 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.
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Step 2While the peppers are parboiling, cook the cup of long grain white rice as per the directions on the package.
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Step 3Brown 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.
-
Step 4Spoon 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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