Ingredients for Tamale Bell Peppers
- Vegetable Oil
- 1/2 cup chopped onion
- Garlic Clove
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Canned Tomatoes
- Cornmeal
- 1 teaspoon salt
- Pinto Beans
- 1 cup frozen corn (thawed)
- Cheddar Cheese
- Green Peppers
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How to Make Tamale Bell Peppers
- Heat 1 tablespoon of olive oil in a 2-quart saucepan over medium heat.
- Sauté 2 cloves minced garlic and 1/2 cup chopped onion until softened, about 3-5 minutes.
- Add 1 tablespoon chili powder, 1 teaspoon ground cumin, and a pinch of cayenne pepper (optional). Cook for 1 minute, stirring constantly.
- Stir in 1 (14.5 ounce) can diced tomatoes (undrained), 1 cup cornmeal, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Cook and stir occasionally until the mixture is thick and bubbling, about 10-12 minutes.
- Stir in 1 (15 ounce) can pinto beans (drained and rinsed), 1 cup frozen corn (thawed), and 1/2 cup shredded cheddar cheese.
- Preheat oven to 350°F (175°C).
- While the cornmeal mixture cooks, slice the tops off 4 large bell peppers.
- Remove seeds and inner ribs from the peppers.
- Blanch peppers in boiling water for 4 minutes. Immediately transfer to an ice bath to stop the cooking process.
- Drain the peppers well.
- Spoon the cornmeal mixture into the prepared bell peppers.
- Place the stuffed peppers upright in a baking pan.
- Top each pepper thickly with the remaining 1/2 cup shredded cheddar cheese.
- Pour enough hot water into the baking pan to come about 1/2 inch up the sides of the peppers.
- Bake for 40-45 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
38g
Fat
33g
Carbs
16g
