Name: Tamale Peppers
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: Preheat the oven to 350°F.; Slice off the tops of the bell peppers and remove the seeds.; In a bowl, combine the diced tomatoes, black beans, corn, chopped onion, salsa, 3/4 cup of shredded cheddar cheese, cornmeal, chopped cilantro, cumin, and water.; Mix everything well.; Spoon the vegetable mixture into each bell pepper.; Sprinkle the remaining shredded cheddar cheese on top of the filled peppers.; Place the peppers upright in an 8×8-inch baking pan and add 1/2 inch of water to the pan.; Bake for 50 minutes, or until the peppers are tender and the filling is heated through.; Let the peppers stand for 5 minutes before serving.; Garnish with chopped green onions and cilantro, and serve warm.

Description

Tamale Peppers is a flavorful dish that combines the rich and spicy essence of tamale seasonings with the fresh and vibrant taste of peppers It offers a delicious balance of heat and savory notes making it a satisfying option for those who enjoy bold and hearty flavors The recipe captures the traditional spirit of tamale cuisine while incorporating the natural sweetness and crunch of peppers ensuring a delightful eating experience

Ingredients

Scale

Preheat the oven to 350°F.
Slice off the tops of the bell peppers and remove the seeds.
In a bowl, combine the diced tomatoes, black beans, corn, chopped onion, salsa, 3/4 cup of shredded cheddar cheese, cornmeal, chopped cilantro, cumin, and water.
Mix everything well.
Spoon the vegetable mixture into each bell pepper.
Sprinkle the remaining shredded cheddar cheese on top of the filled peppers.
Place the peppers upright in an 8×8-inch baking pan and add 1/2 inch of water to the pan.
Bake for 50 minutes, or until the peppers are tender and the filling is heated through.
Let the peppers stand for 5 minutes before serving.
Garnish with chopped green onions and cilantro, and serve warm.

Instructions

Preheat the oven to 350°F
Slice off the tops of the bell peppers and remove the seeds
In a bowl combine the diced tomatoes black beans corn chopped onion salsa 3/4 cup of shredded cheddar cheese cornmeal chopped cilantro cumin and water
Mix everything well
Spoon the vegetable mixture into each bell pepper
Sprinkle the remaining shredded cheddar cheese on top of the filled peppers
Place the peppers upright in an 8×8-inch baking pan and add 1/2 inch of water to the pan
Bake for 50 minutes or until the peppers are tender and the filling is heated through
Let the peppers stand for 5 minutes before serving
Garnish with chopped green onions and cilantro and serve warm

Notes

Use fresh peppers for best flavor
Avoid overstuffing to prevent bursting
Wrap tightly to keep moisture
Steam gently and avoid high heat
Let cool before unwrapping for easier handling

Prep Time: 20
Cook Time: 50