• Tommy Centola

Tamale Stuffed Bell Peppers

You can use almost anything to stuff bell peppers with. From seasoned meat to seafood, there's no wrong way to stuff these. Cane in point it today's recipe. Add a Mexican flair to your next dinner.


4 large green bell peppers

2 tablespoons canola oil

1 large onion, chopped

3 cloves garlic, minced

6 tamales, husk removed

5 green onions, sliced

3/4 cup salsa

salt, pepper, and/or hot sauce

1 (4-ounce) package queso fresco


Preheat oven to 350℉.


Bring a pot of water to a boil. Cut bell peppers in half from top down, remove seeds. Boil bell pepper halves 3 minutes; remove with a slotted spoon. Let cool; dry thoroughly.


Heat oil in a skillet over medium-high heat. Add onion and garlic, sauté 3 minutes to sweat. Roughly chop tamales; add to onions and sauté 5 minutes or until lightly browned, while breaking up with a spatula as you sauté. Remove from heat. Add green onion and salsa; stir well. Taste; adjust seasonings with salt, pepper, and/or hot sauce.


Evenly stuff bell pepper halves with tamale mixture. Crumble cheese and evenly distribute over top of stuffed bell peppers. Place peppers, stuffed side up, in a baking dish. Bake for 30 to 35 minutes, or until filling is hot and cheese is slightly browned. Remove from oven and let stand 10 minutes before serving.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

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Good Cooking, Good Eating and Good Living!!!

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