rotel stuffed bell peppers

★★★★★ 5
By Thedford Byrum
from Atoka, TN

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.

★★★★★ 5
serves 6
prep time 30 Min
cook time 30 Min

Ingredients For rotel stuffed bell peppers

  • 6 lg
    green bell peppers
  • 2 can
    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

How To Make rotel stuffed bell peppers

  • 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.

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