Tuesday, February 22, 2011

Stuffed Bell Peppers

I had these at my friend Aurora's house a few years ago and immediately asked for the recipe. They taste awesome and take no time to make...my kind of recipe!
Stuffed Bell Peppers
2 bags success rice (I use 1 bag of the Frozen Steam Fresh rice)
6 bell peppers (yellow and orange are best for this recipe)
1 pound Italian sausage or ground beef
1 can Rotel
2 cups shredded Mexican blend cheese
Preheat oven to 400. Prepare rice according to package. Remove tops and seeds from peppers:
Blanch peppers in boiling water for 5 minutes. Remove from water and drain.
Brown sausage or ground beef and drain fat. Return to pan and fold in Rotel and rice and heat through.
Remove from heat and add cheese.
Divide mixture into peppers. (You can also top with bread crumbs and extra cheese if you wish.)
Place in baking dish and bake for 15 minutes. YUM!
These are seriously a meal in themselves. The sweetness from the pepper combined with the spiciness from the filling is the perfect combination. Just throw on a plate with some salad and dinner is served! Enjoy!
**You may notice that I just did 2 peppers. I did this for several reasons. First of all, I bought really big peppers knowing Kelly and I would each only eat one. Hudson doesn't eat the pepper so he doesn't need one. This recipe makes quite a bit of filling, so I just froze the remainder of it and have enough left to make it again. All I will have to do is buy more peppers.


  1. I made these tonight too! But I made mine in the slow cooker! They smell great!

  2. Ooo...I didn't know you could make them in the slow cooker...that is greatness! :)

  3. Just made these and they were so delicious! Love the Rotel in it! Thanks for the recipes!!

  4. Glad you liked them! They are definitely one of my go to recipes because they are so easy and yummy!