Rotel Stuffed Bell Peppers Recipes

Steps:

• 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.

Steps:

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