Tamale Stuffed Peppers

by Kris on May 5, 2011

I have never celebrated Cinco de Mayo nor did I know such holiday even existed until I moved to Texas. A holiday where American’s celebrate by eating copious amounts of guacamole and drink endless supplies of corona and margaritas sounds like a party to me. This year I have fully embraced the Mexican love and stocked my fridge with light beer, decorated my apartment with Mexican paper flowers and dusted off the margarita machine. Ok, that’s a lie, I don’t own a margarita machine but if I did it would be ready for today.

Greg and I have an inside joke that when Canadians eat Mexican food in America, NAFTA has a war in their stomachs. If you eat at a Mexican restaurant in Canada the food is as bland as senior citizens cafeteria fare and the rule of thumb is the sole purpose of refried beans is to adhere your tacos to the plate. Never eat Canadian refried beans!!!! ever!

So when I moved down here and had the opportunity to eat real, flavourful Mexican food I jumped in head first. To my astonishment the refried beans were not only edible, they were the best part of the meal! Little did I know moderation was the key. My poor Canadian stomach could not handle the Mexican cuisine and I spent two days locked in my bathroom.

When friends would come to visit me I would warn them, but they would never listen. I have watched every friend and family member drop like flies after ignoring my advice to eat the beans in moderation. Thankfully after two years I have mutated into a bean eating machine so I can walk amongst Americans undetected.

So anyway, happy Cinco de Mayo y’all! Go celebrate, get drunk, hit some pinatas and eat copious amounts of beans, unless you are a Canadian.

2 medium bell peppers
½ cup tomatoes, diced
½ cup black beans, rinsed and drained
½ cup corn
¼ cup green chillies
¼ cup green enchilada sauce
¾ cup Mexican blend cheese, shredded
¼ cup cornmeal
2 Tbsp. green onions, chopped
1 Tbsp. fresh cilantro, chopped
hot sauce to taste

Preheat oven to 350.

Prepare the bell peppers by slicing off the tops and removing the seeds. Set aside.

In a medium bowl combine tomatoes, beans, corn, green chillies, enchilada sauce, ½ cup cheese, cornmeal, green onions and cilantro.

Spoon the mixture into hollowed bell peppers and sprinkle with remaining cheese.

Place stuffed peppers in a baking dish and add about an inch of water to the bottom of the pan.

Bake, uncovered, until peppers are tender and filling is heated throughout; about 50 minutes.

Remove from oven and let stand for 5 minutes. Serve warm

Serves 2

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{ 24 comments… read them below or add one }

snippets of thyme May 5, 2011 at 9:59 pm

Yes!! Saw this photo on Tastespotting. I need a menu for a work gathering next weekend. I want everything to be Mexican since we’ve moved to Texas (Houston). Half of the group is vegetarian so I was scratching my head a bit. I’m going to make these stuff peppers! Thank you.


munchinwithmunchkin May 5, 2011 at 10:08 pm

Welcome to Texas! Glad I could help out. :)


foodies at home May 6, 2011 at 1:54 am

I bet you are in Mexican food heaven down there in Texas! Glad you embraced the yummy cheesy delish culture!


munchinwithmunchkin May 6, 2011 at 2:21 am

I really am! You’d have to be crazy not embrace Mexican food down here.


mizsuzee May 6, 2011 at 4:21 pm

Wow, this really looks delicious! I’m definitely gonna give it a try! Thanks for sharing!


chris's Gourmet Fashion May 6, 2011 at 5:23 pm

Wow your stuffed peppers look simply delicious. I love stuffed peppers, but have yet to try to make them the Mexican way.


Jojo May 7, 2011 at 4:12 am

That’s so creative to stuff these like a tamale! Ahhh, I have to make these :P


bubs July 12, 2011 at 7:37 pm

Can I cook this on a BBQ grill without the water?


munchinwithmunchkin July 12, 2011 at 10:45 pm

I can’t guarantee it would work, but my suggestion would be to wrap them in tin foil before putting them on the grill. When they are almost cooked remove the tin foil just to add some grill marks. It might be difficult with them already stuffed but give it a try. Otherwise you could stuff them afterward maybe?


bubs July 13, 2011 at 3:10 pm

I ended up putting the baking dish on the top rack of the grill with an inch of water to be safe and they turned out phenomenal. Varied the recipe a bit by adding more veggies and some potatoes and skipping the cornmeal. They were a big hit. Thanks!


munchinwithmunchkin July 13, 2011 at 10:47 pm

I’m so glad they turned out! I might have to try them on the BBQ myself!


PLATINUM PLATES December 11, 2011 at 6:17 pm



sweetsimplestuff December 29, 2011 at 11:38 am

I just found what I am making for dinner tonight!


Turquoise January 19, 2012 at 12:14 am

that sounds really yummy actually


Katherine Fox March 13, 2012 at 8:36 pm

Made these for dinner tonight – they were delicious! Thanks for the great recipe!


Kris March 19, 2012 at 10:04 am

Awesome! Glad to hear you liked them. Thanks for sharing!


Christy May 1, 2012 at 9:48 am

These look yummy and easily made vegan!!


Trish May 30, 2012 at 4:49 pm

Do you think this would still work if i left out the corn meal? What exactly does the corn meal do?


Kris May 31, 2012 at 2:23 pm

Cornmeal is the main ingredient in tamales, so if you left it out the recipe would just be a stuffed pepper.


Lisa May 30, 2012 at 9:20 pm

Great filling, except mine was a little watery. Maybe seed the tomatoes or add more corn meal? Love the “tamale” feel though. My oven also needed more than 50 minutes, not sure how long because I ate them :) but probably at least another 10.


Kris May 31, 2012 at 2:21 pm

Thanks Lisa. Seeding the tomatoes would definitely help. I was light on the cornmeal because I wanted to keep them on the lighter side, but feel free to add as much as you want. The more cornmeal you add the more tamale like they will be.


kurstyn July 12, 2012 at 3:29 pm

hi I’m thinking about making this dish tonight and I was wondering wouldn’t make much of a difference to add meatless ground meat into the mix. also I really don’t like cornmeal so could I substitute that with meat. I’m also making six peppers so how much of everything do iuse


Kris July 12, 2012 at 5:26 pm

You can replace the cornmeal with meatless ground meat, although it will no longer be like a tamale. But if you’re not a fan of cornmeal I say go for it! My recipe makes 2 peppers, so to make six just triple all the ingredients. Hope you enjoy! :)


Holly September 17, 2012 at 7:15 pm

What are the nutrition facts for this recipe? I’m mainly interested in the calories.


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