Tamale Stuffed Bell Peppers with Cheese

Preheat oven to 375°F (190°C). Lightly grease a baking dish.

Prepare the bell peppers: Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them in the prepared baking dish.

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.

Make the Filling: In a large skillet, sauté the onion and garlic over medium heat until softened, about 5 minutes.

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.

Combine Masa and Filling: Add the cooked vegetables to the masa dough. Mix well to combine.

Stuff the Bell Peppers: Spoon the tamale filling evenly into the bell pepper halves.

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.

Serve: Let the stuffed peppers cool slightly before serving. Top with your favorite toppings, such as sour cream, salsa, cilantro, or avocado.