Chicken And Tamale Stuffed Peppers
A flavorful stuffed pepper dish featuring seasoned chicken, cornmeal tamale-style filling, and melted Monterey Jack cheese, perfect for a comforting family meal or entertaining guests.
Ingredients
- 3 large red bell peppers ⓘ
- 3 large yellow bell peppers ⓘ
- 2 tsp chili powder ⓘ
- 1 1/2 cups milk ⓘ
- 2/3 cup cornmeal ⓘ
- 2 cups cooked chicken, coarsely chopped ⓘ
- 1/2 cup sliced pitted black olives ⓘ
- 2 Tbsp unsalted butter ⓘ
- 1 medium onion, chopped ⓘ
- 1 tsp ground cumin
- 1 tsp salt
- 1/4 tsp cayenne pepper ⓘ
- 1 (7 oz) can corn, drained ⓘ
- 1 (4 oz) can chopped green chilies, drained ⓘ
Instructions
- Slice off the tops of each bell pepper, leaving stems intact.
- Trim the bottoms of the peppers so they can stand upright without cutting into the cavity.
- Remove the seeds and ribs from the peppers.
- In a large saucepan, cover the peppers with water and bring to a boil for 3 minutes.
- Drain the peppers thoroughly.
- In a separate saucepan, melt the butter over medium heat.
- Add the chopped onion and cook until translucent.
- Stir in the chili powder, ground cumin, salt, and cayenne pepper; cook for 1 minute.
- Gradually whisk in the milk and cornmeal, stirring constantly to prevent lumps.
- Cook until the mixture thickens, about 5 minutes.
- Remove from heat and stir in the chopped chicken, sliced olives, drained corn, chopped green chilies, and shredded cheese.
- Stuff each pepper with the filling mixture.
- Place the stuffed peppers upright in a baking dish.
- Bake at 375°F (190°C) for 15 minutes until heated through and cheese is melted.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños to the filling. If you're short on time, you can use rotisserie chicken instead of cooking your own. To make this dish vegetarian, substitute the chicken with black beans or sautéed mushrooms. You can also replace the cornmeal with polenta for a slightly different texture.
Serving Suggestions
Serve these stuffed peppers with a side of Mexican rice and a fresh green salad for a complete meal. They pair beautifully with Sour Cream Enchiladas. For extra flavor, top with fresh cilantro and a dollop of sour cream or avocado slices. These peppers also make great leftovers for lunch.
Storage & Reheating
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave them, covered, for 3-5 minutes, checking for warmth.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Tamale Stuffed Peppers contains roughly 850 calories, with 22g protein, 145g carbohydrates, and 41g fat. It is an excellent source of dietary fiber (235% of the Daily Value), vitamin A (230% of the Daily Value), and vitamin C (87% of the Daily Value). Note that it is relatively high in sodium, at 2039mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the stuffed peppers?
Yes, you can freeze the stuffed peppers before baking. Wrap each pepper tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. When ready to bake, thaw them in the refrigerator overnight and then follow the baking instructions.
What can I substitute for black olives?
If you're not a fan of black olives, you can substitute them with green olives or even capers for a briny flavor. Alternatively, you can omit them entirely and add more vegetables like chopped bell peppers or zucchini to maintain the texture.
How do I know when the peppers are done?
The stuffed peppers are done when they are heated through and the cheese on top is melted and bubbly. The peppers should still be slightly firm but tender enough to easily pierce with a fork. Keep an eye on them to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).