Tamale Peppers
Bring a taste of fusion comfort to your table with this irresistible Tamale Peppers recipe! Juicy bell peppers are hollowed out and stuffed with a rich, savory filling of spiced ground beef or chicken, hearty black beans, and a layer of tender masa harina dough, giving a nod to traditional tamales without the wrapping hassle. Finished with a bubbling blanket of melted cheese and garnished with fresh cilantro, these baked peppers are an easy, gluten-free dinner perfect for busy weeknights or casual gatherings. With a bake time of just 30 minutes and bold flavors from smoked paprika, chili powder, and cumin, this dish serves up a satisfying Tex-Mex twist. Pair with a side of rice or a crisp salad, and enjoy a meal that's both familiar and refreshingly creative!
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Recipe Information
Ingredients
- 4 whole bell peppers
- 1 cup masa harina
- 1 cup chicken broth
- 1 pound ground beef or ground chicken
- 0.5 cup onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheese (cheddar or Mexican blend)
- 0.5 cup cooked black beans or refried beans
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.
In a mixing bowl, combine the masa harina with chicken broth until a smooth dough forms. Set aside.
Heat olive oil in a skillet over medium heat. Sauté the diced onion until soft, about 3-4 minutes, then add the minced garlic and cook for another minute.
Add the ground beef or ground chicken to the skillet, cooking and breaking it up with a spoon until browned and cooked through, about 6-8 minutes.
Mix in the cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to combine.
Add the cooked black beans or refried beans to the skillet and simmer for 2-3 minutes. Remove from heat.
Stuff each bell pepper with a layer of masa dough, pressing it down slightly. Add a layer of the meat mixture, filling it to the top.
Sprinkle shredded cheese over each stuffed pepper.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Remove from oven and let cool for 5 minutes. Garnish with chopped cilantro, if desired, before serving.
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.4 g | 202% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 4531 mg | 197% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 21.1 g | ||
| Protein | 127.5 g | 255% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1057 mg | 81% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3307 mg | 70% | |
*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.
