Tamale Bell Peppers
Transform your weeknight dinner routine with these irresistible Tamale Bell Peppers, a creative twist on traditional tamales that brings bold Tex-Mex flavor to your table. Juicy bell peppers serve as edible vessels, stuffed with layers of masa harina dough, tender shredded chicken coated in rich enchilada sauce, and topped with melted cheese for the ultimate comfort food experience. This baked dish is a hassle-free way to enjoy the essence of tamales without the need for husks or steaming, ready in just under an hour. Garnished with fresh cilantro and served with tangy sour cream and creamy avocado, these stuffed peppers are perfect for family dinners, meal prep, or casual entertaining. Satisfying, gluten-free, and endlessly customizable, Tamale Bell Peppers are sure to become a go-to recipe in your kitchen!
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Recipe Information
Ingredients
- 6 whole bell peppers
- 2 cups masa harina
- 1.5 cups chicken broth
- 0.5 cup unsalted butter
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups cooked shredded chicken (or pork or beef)
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or a Mexican blend)
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
- 1 whole diced avocado (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove seeds and membranes. Set them aside upright in a baking dish.
In a mixing bowl, combine the masa harina, baking powder, and salt.
In a small saucepan, melt the butter and mix it into the masa harina mixture.
Gradually stir in the chicken broth until the mixture forms a thick dough-like consistency. Set aside.
In a separate bowl, mix the shredded chicken (or chosen protein) with the enchilada sauce until evenly coated.
Stuff each bell pepper with a layer of the masa dough (about 1-2 tablespoons), followed by a layer of the enchilada chicken mixture.
Repeat layering masa dough and chicken until the bell peppers are full, finishing with a layer of masa on top.
Cover the baking dish with foil and bake for 25 minutes.
Remove the foil and top each pepper with shredded cheese. Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro, and serve with sour cream and diced avocado, if desired.
Nutrition Facts
Calories |
2688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.9 g | 200% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 7092 mg | 308% | |
| Total Carbohydrate | 125.4 g | 46% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 35.5 g | ||
| Protein | 202.7 g | 405% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1286 mg | 99% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 4842 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
