rotel stuffed bell peppers
(5 ratings)
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 ratings)
yield
6 serving(s)
prep time
30 Min
cook time
30 Min
Ingredients For rotel stuffed bell peppers
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6 lggreen bell peppers
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2 canrotel (mild or original, depends on if you like it spicy)
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1 lbsausage
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1 clong grain rice, uncooked
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1 1/2 ccheddar cheese, shredded
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2 Tbspgarlic salt
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1 Tbspchili powder
- ROTEL STUFFED BELL PEPPERS
How To Make rotel stuffed bell peppers
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1Preheat 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.
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2While the peppers are parboiling, cook the cup of long grain white rice as per the directions on the package.
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3Brown 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.
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4Spoon 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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