Turn your tamales inside-out with this fabulous stuffed pepper recipe from Munchin with Munchkin. Instead of cornmeal on the outside she fills her peppers with a scrumptious cornmeal stuffing of tomatoes, beans, corn, enchilada sauce, cheese and more! The whole family will simply love this comforting meal, and you'll love how easy it was to make.
Tamale Stuffed Peppers
Submitted to Foodista by Munchin with Munchkin
Serves 2 (double the ingredients for a family of 4)
2 medium bell peppers
1/2 cup tomatoes, diced
1/2 cup black beans, rinsed and drained
1/2 cup corn
1/4 cup green chillies
1/4 cup green enchilada sauce
3/4 cup Mexican blend cheese, shredded
1/4 cup cornmeal
2 tablespoons green onions, chopped
1 tablespoon fresh cilantro, chopped
Hot sauce to taste
Preheat oven to 350.
Prepare the bell peppers by slicing off the tops and removing the seeds. Set aside.
In a medium bowl combine tomatoes, beans, corn, green chillies, enchilada sauce, ½ cup cheese, cornmeal, green onions and cilantro.
Spoon the mixture into hollowed bell peppers and sprinkle with remaining cheese.
Place stuffed peppers in a baking dish and add about an inch of water to the bottom of the pan.
Bake, uncovered, until peppers are tender and filling is heated throughout; about 50 minutes.
Remove from oven and let stand for 5 minutes. Serve warm
