rotel stuffed peppers
I made this over the weekend and it turned out really yummy. You can turn up the heat depending on the type of rotel tomatoes you use. I used original and it had enough heat for me. Enjoy.
prep time
cook time
method
Bake
yield
6 serving(s)
Ingredients
- 3 - large red, yellow or green peppers, cutin half to make a vessel
- 2 cans original rotel tomatoes
- 8 oz cans tomato sauce
- 1/2 cup chopped vidalia onion
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 1/2 cup basamati white rice
- - black pepper to taste
- 1/2 teaspoon zatarains creole seasoning
- 1 cup shredded cheddar or monterey jack cheese
How To Make rotel stuffed peppers
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Step 1Preheat the oven to 350 degrees
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Step 2Slice the peppers in half and seed. Place them in to a casserole dish that has been prepared with cooking spray, Cover with foil and place the halves into the oven for 30 minutes. Remove and place on top of the stove until filling is ready.
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Step 3In a skillet brown the ground beef and onions.
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Step 4Add 1 can of rotel tomatoes and half of the second can. Reserve the remaining half. Add tomato sauce, garlic, Zatarains and pepper to taste. Simmer for 15 minutes.
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Step 5Add rice, stirring well and simmer for 15 minutes. Remove from the heat and let stand for 5 minutes.
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Step 6Fill peppers and spoon the remaining rotel over the filling. Cover back up with the foil and bake for 45 minutes. -
Step 7Remove peppers from the oven and top with cheese. Return to the oven covered with foil for 15 minutes. Remove when the cheese is melted and enjoy.
- 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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