Rotel Stuffed Peppers

Jenny Powers


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.

★★★★★ 1 vote


large red, yellow or green peppers, cutin half to make a vessel
2 can(s)
original rotel tomatoes
8 oz can(s)
tomato sauce
1/2 c
chopped vidalia onion
2 clove
garlic, minced
1 lb
lean ground beef
1/2 c
basamati white rice
black pepper to taste
1/2 tsp
zatarains creole seasoning
1 c
shredded cheddar or monterey jack cheese


1Preheat the oven to 350 degrees
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.
3In a skillet brown the ground beef and onions.
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.
5Add rice, stirring well and simmer for 15 minutes. Remove from the heat and let stand for 5 minutes.
6Fill peppers and spoon the remaining rotel over the filling. Cover back up with the foil and bake for 45 minutes.
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.

About Rotel Stuffed Peppers

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American