Rotel Stuffed Bell Peppers
6 largegreen bell peppers
2 can(s)rotel (mild or original, depends on if you like it spicy)
1 clong grain rice, uncooked
1 1/2 ccheddar cheese, shredded
2 Tbspgarlic salt
1 Tbspchili powder
ROTEL STUFFED BELL PEPPERS
How to Make Rotel Stuffed Bell Peppers
- 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.
- 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.