TAMALE-STUFFED PEPPERS
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
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 STUFFING
Provided by Food Network Kitchen
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the broiler. Halve the poblanos lengthwise and remove the stems and seeds. Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and set aside 5 minutes. Peel off the skin, then roughly chop.
- Preheat the oven to 375 degrees F. Combine the lard, baking powder and 1 teaspoon salt in a large bowl and mix with a wooden spoon until combined. Whisk the masa harina, 2 cups hot water and the broth in a separate bowl; add to the lard mixture and mix until smooth.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the scallions, garlic, chipotles, cumin and orange zest and cook, stirring, until the scallions are soft, about 2 minutes. Add the plantains, roasted poblanos and capers and season with salt.
- Gently stir the scallion mixture into the masa mixture. Line a 9-by-13-inch baking dish with the banana leaves, crossing one over the other, and add the filling. Fold the banana leaves over the filling, tucking them in to seal. Cover with aluminum foil and bake until the filling is set, about 1 hour, 15 minutes, uncovering halfway through.
EASY TAMALE PIE WITH PEPPERS
Steps:
- Cut peppers lengthwise in half; remove stems and seeds. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Immediately place peppers in a large bowl; let stand, covered, 20 minutes. Reduce oven setting to 350º. , Peel off and discard charred skin. Place peppers in a greased 11x7-in. baking dish. Remove husks from tamales. Cut tamales into quarters; place over peppers. Top with chili, cheese and chopped onion. Bake until hot and bubbly, 30-35 minutes. Serve with cilantro and green onions.
Nutrition Facts : Calories 439 calories, Fat 25g fat (9g saturated fat), Cholesterol 59mg cholesterol, Sodium 1152mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 5g fiber), Protein 23g protein.
TAMALE STUFFED PEPPERS
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
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
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
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.
Nutrition Facts : Calories 374.1, Fat 14.9, SaturatedFat 6.8, Cholesterol 29.7, Sodium 657.5, Carbohydrate 49.3, Fiber 10.9, Sugar 9.7, Protein 16.4
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