Tamale Stuffed Peppers
Sweet bell peppers stuffed with seasoned ground beef, onions, tomatoes, and cornmeal, baked until tender and flavorful—perfect for a hearty, colorful family meal.
Ingredients
Instructions
- Cut the green peppers lengthwise and wash them.
- Boil the peppers in water until tender; set aside.
- In a heavy skillet, heat 2 tablespoons of bacon drippings.
- Add finely chopped onion and cook until tender.
- Add ground hamburger meat and minced garlic; brown the meat.
- Stir in salt and chili powder.
- Pour in 1 cup of water from boiled peppers and add minced tomatoes.
- Simmer with the lid on until the meat is tender and most of the liquid has evaporated.
- Gradually add cornmeal, stirring constantly until the mixture thickens enough to hold its shape.
- Mold the mixture and fill the cooked peppers with it.
- Arrange remaining mixture around the peppers in the baking dish.
- Bake at 450°F until almost dry and bubbly.
Tips & Substitutions
For added flavor, consider substituting ground turkey or chicken for the hamburger meat. You can also use different types of peppers, such as poblano or red bell peppers, for a sweeter taste. If you prefer a spicier kick, add diced jalapeños to the filling. Serve with a dollop of sour cream or avocado on top to balance the spices.
Serving Suggestions
These tamale stuffed peppers make a delightful main dish and pair wonderfully with a fresh salad or Mexican rice. For an easy side, consider serving them alongside Robert'S Enchiladas or some homemade guacamole for a creamy contrast. A light salsa can also enhance the flavors and add a refreshing touch.
Storage & Reheating
Leftover tamale 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 for about 20 minutes or until heated through. Alternatively, you can microwave them on medium heat for 2-3 minutes, checking frequently.
Nutrition & Diet Analysis (per serving)
Each serving of Tamale Stuffed Peppers contains roughly 448 calories, with 10g protein, 55g carbohydrates, and 22g fat. It is an excellent source of vitamin C (93% of the Daily Value) and protein (20% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 2388mg per serving (104% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze tamale stuffed peppers?
Yes, you can freeze tamale stuffed peppers before or after baking. To freeze before baking, wrap them tightly in plastic wrap and then in aluminum foil. To reheat, simply bake from frozen at 375°F for about 45-50 minutes, covered with foil until heated through.
What can I use instead of cornmeal?
If you don't have cornmeal, you can substitute it with polenta or even crushed tortilla chips for a similar texture. Alternatively, you can use breadcrumbs, although they will alter the flavor slightly. Adjust the liquid in the recipe if necessary, as different ingredients may absorb moisture differently.
How can I make this recipe vegetarian?
To make tamale stuffed peppers vegetarian, you can replace the hamburger meat with a mixture of black beans, cooked quinoa, or lentils. Add vegetables like zucchini or mushrooms for added texture and flavor. Ensure that all other ingredients, like the canned tomatoes, are also vegetarian-friendly.
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).