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Mexican Tamale Peppers

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Ingredients
  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 4 Clove (20 gm), chopped
  Onions 2 Large, chopped
  Chili powder 3 Tablespoon
  Ground cumin 2 Teaspoon
  Masa harina/Fine cornmeal 2 Cup (32 tbs)
  Chopped tomatoes 6 Cup (96 tbs)
  Salt 1 Teaspoon
  Pink beans 4 Cup (64 tbs), cooked
  Corn kernels 1 Pound
  Green bell peppers 12 Large
Directions

GETTING READY
1. Preheat oven to 350 degrees.

MAKING
2. In a large skillet add oil and warm it.
3. Add garlic and onion. Saute for 5 minutes till it gets soft.
4. Mix cumin and chili. Stir masa harina, salt and tomatoes. Cook for 5 minutes stirring so that the mixture gets thick.
5. Add corn and beans. Stir for 5 minutes more.
6. Slice the tops from peppers. Remove their inner ribs and seeds.
7. Spoon the cornmeal mixture in the pepper.
8. In a baking dish place the pepper in an upright position.
9. Cover the pan with foil and bake for 40 minutes, till the pepper is tender.

SERVING
10. Serve Mexican Tamale peppers with salsa as toppings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Pepper
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
4

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