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!!!
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Good Cooking, Good Eating and Good Living!!!
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