Stuffed Peppers are a hit around our home, but what really makes them a star is the cheese sauce that I make to go with it. It really goes well with the flavor of the meat and peppers. I paired it with fresh corn on the cob and garlic seasoned brown Basmati rice. I have to say the peppers almost did not make it to the photo – we were hungry and devoured them like they were the last food on earth.
I usually buy pre-stuffed peppers (I like the ones they sell at the meat counter at Henry’s) They are turkey meatloaf stuffed peppers – any meatloaf mix will do though. The cheese sauce is easy to prepare in the microwave with things I usually have in my pantry or fridge.
Stuffed Peppers with Spicy Cheese Sauce
- 5-6 meatloaf filled green bell peppers
For the Cheese Sauce:
- 1 (14 oz) can Rotel diced tomatoes and chilies (Mild)
- 8 slices American cheese
- Preheat the oven to 375F. Cook the peppers in a baking dish (I add some water to the bottom to keep them moist) and cover them with foil. Bake for one hour. Remove the foil and continue cooking for another 15-30 minutes or until the meat is to temperature with a meat thermometer. (Mine were at 165 for the turkey meatloaf mix). Note: When you serve the peppers, use tongs and tip them halfway to let the moisture drain into the baking dish before putting on the plate, or you may have a puddle of water on the plate.
- For the cheese sauce: Combine half a can of Rotel tomatoes with chilies with 8 slices of American cheese slices. Microwave for a minute and stir. Continue microwaving it until it is a smooth sauce. Serve with the peppers. This cheese sauce is delicious. The leftover sauce could be used for tortilla chips later. It makes plenty of cheese sauce.