Tamale Stuffed Bell Peppers with Cheese

A flavorful and satisfying twist on classic tamales, using bell peppers as a vessel and topping them with melty cheese.

Prep Time

20 minutes

Total Time

55 minutes

Calories

725 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.02/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Cooking Style:

Baking

Ingredients

Servings

4Bell Peppers(Choose your favorite colors)

£2.50

1.5cupsMasa Harina(For tamales)

£1.75

1.3cupsVegetable Broth(Plus more if needed)

£0.30

0.5cupVegetable Shortening or Lard(Or vegan butter alternative)

£0.60

1teaspoonBaking Powder

£0.05

1teaspoonSalt

£0.01

0.5Onion(Chopped)

£0.20

2clovesGarlic(Minced)

£0.15

1cupCorn(Frozen or canned, drained)

£0.50

1cupBlack Beans(Canned, rinsed and drained)

£0.45

1tablespoonChili Powder

£0.10

1teaspoonCumin

£0.12

0.5teaspoonSmoked Paprika

£0.15

1cupShredded Cheese(Monterey Jack, Cheddar, or Mexican blend. Use vegan cheese for a vegan option.)

£1.20

To tasteOptional Toppings(Sour cream, salsa, cilantro, avocado)

Total Cost

£8.08

£2.02 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2.
Prepare the bell peppers: Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them in the prepared baking dish.
3.
Prepare the Masa Dough: In a large bowl, beat the vegetable shortening or lard until light and fluffy. Gradually add the masa harina, vegetable broth, baking powder, and salt. Mix until a smooth dough forms. The dough should be moist but not sticky. If it's too dry, add a little more broth, a tablespoon at a time.
4.
Make the Filling: In a large skillet, sauté the onion and garlic over medium heat until softened, about 5 minutes.
5.
Add the corn, black beans, chili powder, cumin, and smoked paprika to the skillet. Cook for another 2-3 minutes, stirring occasionally, until heated through.
6.
Combine Masa and Filling: Add the cooked vegetables to the masa dough. Mix well to combine.
7.
Stuff the Bell Peppers: Spoon the tamale filling evenly into the bell pepper halves.
8.
Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and sprinkle the shredded cheese over the stuffed peppers. Bake for another 15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
9.
Serve: Let the stuffed peppers cool slightly before serving. Top with your favorite toppings, such as sour cream, salsa, cilantro, or avocado.

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My Notes

Nutrition Information

Nutrition per serving (450g)

725 kcal / 3033 kJ

Carbs

67g

26% of RDA

Fat

42g

60% of RDA

Protein

26g

52% of RDA

Detailed Breakdown

Fibre

18 g

60% of RDA

Sugar

12 g

13% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a spicier filling, add a pinch of cayenne pepper or a chopped jalapeño to the vegetable mixture.

To save time, you can use pre-made tamale filling.

If you don't have masa harina, you can try using fine cornmeal, but the texture will be slightly different.

Adjust the amount of vegetable broth in the masa dough to achieve the desired consistency.

The tamale dough should be spreadable but not runny. Test the dough consistency by dropping a small amount into a glass of water. If it floats, its ready, if not, then beat the dough more.

Cooking Equipment

Oven

Large Skillet

Baking Dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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