Rotel Stuffed Bell Peppers

1
Thedford Byrum

By
@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.

Rating:

★★★★★ 5 votes

Comments:
Serves:
6
Prep:
30 Min
Cook:
30 Min

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

How to Make Rotel Stuffed Bell Peppers

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.

Printable Recipe Card

About Rotel Stuffed Bell Peppers

Course/Dish: Beef




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