Best Tamale Peppers Recipes

TAMALE-STUFFED PEPPERS

Tamale-Stuffed Peppers image

Combine two of your family's favorite dishes with our Tamale-Stuffed Peppers tonight. These stuffed peppers are filled with corn, cheddar and Monterey Jack cheese, sour cream, baked ham, corn muffin mix and salsa. The great Tex-Mex taste of Tamale-Stuffed Peppers is not to be missed.

Provided by My Food and Family

Categories Home

Time 45m

Yield 12 servings, 1 stuffed pepper half each

Number Of Ingredients 7

Ingredients

2 pkg. (8-1/2 oz. each) corn muffin mix
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 can (15.25 oz.) corn, drained
1 pkg. (8 oz.) KRAFT Shredded Cheddar & Monterey Jack Cheeses
1 pkg. (6 oz.) OSCAR MAYER Baked Cooked Ham, chopped
6 large green peppers (2 lb.), cut lengthwise in half, seeded
1-1/2 cups TACO BELL® Thick & Chunky Salsa

Steps:

Heat oven to 400ºF.
Prepare corn muffin batter in large bowl as directed on package. Stir in sour cream, corn, cheese and ham.
Spoon into pepper halves; place on foil-covered baking sheet.
Bake 30 min. or until toothpick inserted in centers of filling comes out clean. Serve topped with salsa.

Nutrition Facts : Calories 320, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g

TAMALE PEPPERS

Tamale Peppers image

Colorful and delicious dish! I am marking serving sizes for use as an entree, but we also enjoy to serve this as a side by serving them halved. This is based off of a recipe card I picked up in the grocery. Use the salsa of your preferred heat level to adjust it to your taste, or use pepperjack cheese to add some extra zip.

Provided by Starrynews

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 large bell peppers, any color
1 cup fresh tomato, diced
1 cup black beans, rinsed and drained
1 cup corn
1/2 cup onion, chopped
3/4 cup salsa
1 cup cheddar cheese, shredded and divided
1/4 cup cornmeal
2 tablespoons cilantro, chopped
1/2 teaspoon cumin
1/4 cup water
2 green onions, chopped
2 tablespoons cilantro, chopped

Steps:

Preheat oven to 350.
Slice off the top of each pepper and clean out the seeds.
Combine tomatoes, black beans, corn, onion, salsa, 3/4 c of the cheese, cornmeal, cilantro, cumin and water. Mix well.
Spoon veggie mixture into the peppers.
Sprinkle the remaining cheese on top of each pepper.
Place peppers in an 8x8" baking pan and fill with 1/2" of water.
Bake 50 minutes, or until peppers are tender and the filling is heated through.
Let stand 5 minutes before serving warm, garnished with green onions and cilantro.

TAMALE STUFFED PEPPERS

Tamale Stuffed Peppers image

I cobbled this together from a couple of recipes I found on the internet. I have way too many peppers from my CSA and I love tamales and southwestern cuisine, so I'm going to make this today and will let you know how it goes, and adjust... So...to be perfectly honest, we like the other recipe I have for stuffed peppers - and I use Quinoa, instead of rice. If you make this - tweak it some more and let me know the updates!

Provided by Gidget265

Categories Lunch/Snacks

Time 1h10m

Yield 2-3 serving(s)

Number Of Ingredients 13

Ingredients

2 -3 bell peppers
1/2 cup tomatoes, diced
1/2 cup black beans, rinsed and drained
1/2 cup corn
1/4 cup green chili
1/4 cup green enchilada sauce
3/4 cup shredded mexican cheese
1/4 cup cornmeal
1/3 cup chopped onion
1 garlic clove
2 tablespoons finely chopped green onions
1 tablespoon fresh cilantro
2 tablespoons sour cream

Steps:

Wash and dry and cut green peppers (I cut them in half - stem to bottom to make it easier to stuff or mound the ingredients. You can cut however you like).
Saute onion and garlic in a bit of oil until translucent. (few minutes).
Add any of spices you'd like to add to the saute and cook for another min to release the oils -- (1/4 tsp adobo and/or 1/2 tsp cumin / 1 tsp chili powder ).
Add the onion/garlic mix to a large bowl and then mix the rest of the ingredients in a large bowl to combine.
Load the peppers with the mix. Place peppers in a baking pan with 1/2 inch to 1 inch water and bake at 350 degrees for 50 minutes.
Garnish with green onions and cilantro - and maybe a bit of sour cream?

TAMALE BELL PEPPERS

Tamale Bell Peppers image

This is so delicious, tastes just like a tamale and is vegetarian, too. From American Wholefoods Cusine by Nikki and David Goldbeck. I use canned pinto beans, but you certainly can use black beans, too.

Provided by mandabears

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon chili powder
1/2 teaspoon ground cumin
2 cups diced canned tomatoes, well drained
1/2 cup cornmeal
1/2 teaspoon salt
1 cup cooked pinto beans
1 cup corn, I use Niblets
1 cup cheddar cheese, shredded
4 large green peppers

Steps:

Heat oil in a 2 quart saucepan.
Saute garlic and onion until softened, about 3-5 minutes.
Add chili powder and ground cumin and cook briefly.
Stir in tomatoes, corn meal and salt.
Cook and stir occasionally until mixture is thick and bubbling, about 10 minutes.
When thick stir in beans, corn, and 1/2 cup cheese.
Preheat oven to 350 degrees.
While cornmeal cooks, slice tops from peppers.
Remove seeds and inner ribs.
Blanch peppers in boiling water for about 4 minutes.
Drain well.
Spoon cornmeal mixture into peppers.
Place peppers upright into baking pan.
Top thickly with remaining cheese.
Pour hot water about 1/2 inch deep around peppers.
Bake for 40 minutes or until peppers are tender.