Stuffed Tamale Peppers

I like this recipe, as it’s very kid friendly – Mexican flavors are loved by many!

Serves 4

Ingredients

• 4 large red bell pepper (or green bell)

• 1/2 pound(s) ground turkey, ground chicken or ground beef

• ½ tablespoon(s) oil

• ½ cup(s) onion chopped

• 1 garlic clove minced

• 1 tablespoon(s) chili powder, ground

• ½ teaspoon(s) cumin

• 1 4 oz. canned mild green chiles, or use canned/fresh jalapeno if more heat is desired.

• 1 28 oz. can(s) diced tomatoes

• 1/2 cup(s) cornmeal

• 1/2 teaspoon(s) salt

• 1 cup(s) corn, frozen

• 1/2 cup(s) Cheddar cheese, sharp grated

Directions

1. Slice tops off peppers, remove seeds and tough inner ribs, and blanch in boiling water for 5 minutes. Drain and set aside to cool.

2. Preheat oven to 375 F. 

3. Heat oil in a medium saucepan over medium heat. Add meat of choice, chopped onion and garlic and cook until softened, about 3 to 5 minutes. Add chili powder and cumin and cook for another minute. Drain and chop tomatoes, discarding juice.

4. Add tomatoes to saucepan along with cornmeal and salt. Cook, stirring occasionally, until mixture is thick, about 10 minutes.

5. Drain and rinse beans. Add beans, corn, and 1/2 of cheese to the mixture.

6. Spoon cornmeal mixture into peppers and top with remaining cheese. Garnish with cilantro.

7. Place in an oven safe dish and heat in a preheated 375 F oven for 30-45 minutes or until hot. Enjoy!