TAMALE-STUFFED PEPPERS
Combine two of your family's favorite dishes with our Tamale-Stuffed Peppers tonight. These stuffed peppers are filled with corn, cheddar and Monterey Jack cheese, sour cream, baked ham, corn muffin mix and salsa. The great Tex-Mex taste of Tamale-Stuffed Peppers is not to be missed.
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings, 1 stuffed pepper half each
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Prepare corn muffin batter in large bowl as directed on package. Stir in sour cream, corn, cheese and ham.
- Spoon into pepper halves; place on foil-covered baking sheet.
- Bake 30 min. or until toothpick inserted in centers of filling comes out clean. Serve topped with salsa.
Nutrition Facts : Calories 320, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g
TAMALE STUFFED PEPPERS
A tamale that uses a pepper as the wrapping instead of a corn husk.
Provided by foodinmy
Number Of Ingredients 12
Steps:
- Mix grits and water and bring to a simmer. Cook about 5 minutes until thickened up. Remove from heat and mix with masa harina. Add in the sausages, some reserved fat from cooking the sausages, the cheese, and cilantro and mix well. Press the tamale mixture into some big cubanelle peppers. This made enough filling for 6 large peppers. Bake at 325 for about an hour and 15 minutes.
- Saute the garlic in olive oil, add tomatoes, vinegar, cumin, and tobasco sauce. Bring to a simmer and remove from heat
Nutrition Facts :
TAMALE STUFFING
Provided by Food Network Kitchen
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the broiler. Halve the poblanos lengthwise and remove the stems and seeds. Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and set aside 5 minutes. Peel off the skin, then roughly chop.
- Preheat the oven to 375 degrees F. Combine the lard, baking powder and 1 teaspoon salt in a large bowl and mix with a wooden spoon until combined. Whisk the masa harina, 2 cups hot water and the broth in a separate bowl; add to the lard mixture and mix until smooth.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the scallions, garlic, chipotles, cumin and orange zest and cook, stirring, until the scallions are soft, about 2 minutes. Add the plantains, roasted poblanos and capers and season with salt.
- Gently stir the scallion mixture into the masa mixture. Line a 9-by-13-inch baking dish with the banana leaves, crossing one over the other, and add the filling. Fold the banana leaves over the filling, tucking them in to seal. Cover with aluminum foil and bake until the filling is set, about 1 hour, 15 minutes, uncovering halfway through.
REAL HOMEMADE TAMALES
I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. The pork can be substituted with either chicken or beef. This is great served with refried beans and a salad.
Provided by SADDIECAT
Categories World Cuisine Recipes Latin American Mexican
Time 3h35m
Yield 16
Number Of Ingredients 13
Steps:
- Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
- Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
- Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
- Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
- Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 12.6 g, Cholesterol 36.8 mg, Fat 16.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 6.9 g, Sodium 401.4 mg, Sugar 0.4 g
POBLANO AND CHEESE TAMALES (TAMALES DE RAJAS CON QUESO)
This authentic Mexican recipe for homemade tamales is straight from Mexico. Tamales are stuffed with a spicy tomatillo sauce with poblano chiles and cheese - delicious! In Mexico, Chihuahua or Oaxaca cheese is used, but those cheeses are hard to find here, so you can substitute with Monterey Jack. [Originally submitted to Allrecipes.com.mx]
Provided by cocinaidentidad
Categories World Cuisine Recipes Latin American Mexican
Time 2h58m
Yield 24
Number Of Ingredients 11
Steps:
- Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
- Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange poblano peppers in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer into a resealable plastic bag and let them steam, 10 to 15 minutes. Peel off skin, seed, and cut them into strips.
- Place tomatillos in a pot and cover them with water. Bring to a boil and cook until they change color, about 5 minutes. Drain and place in a blender. Blend until smooth.
- Heat 1 tablespoon lard in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add blended tomatillos and season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors are well combined, about 5 minutes. Add poblano peppers and cilantro and boil for an additional 5 minutes. Remove from heat and allow to cool, about 10 minutes.
- Beat remaining lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and baking powder and beat well until combined. Add chicken broth, 1/4 cup at a time, until the dough has a smooth and workable consistency that is not too wet, similar to cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.
- Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomatillo sauce and a piece of Monterey Jack cheese in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour 15 minutes. Let tamales rest for 15 minutes before serving.
Nutrition Facts : Calories 251.8 calories, Carbohydrate 19 g, Cholesterol 23.1 mg, Fat 17.5 g, Fiber 3.8 g, Protein 5.4 g, SaturatedFat 7.4 g, Sodium 198.2 mg, Sugar 1.5 g
TAMALE PEPPERS
Colorful and delicious dish! I am marking serving sizes for use as an entree, but we also enjoy to serve this as a side by serving them halved. This is based off of a recipe card I picked up in the grocery. Use the salsa of your preferred heat level to adjust it to your taste, or use pepperjack cheese to add some extra zip.
Provided by Starrynews
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Slice off the top of each pepper and clean out the seeds.
- Combine tomatoes, black beans, corn, onion, salsa, 3/4 c of the cheese, cornmeal, cilantro, cumin and water. Mix well.
- Spoon veggie mixture into the peppers.
- Sprinkle the remaining cheese on top of each pepper.
- Place peppers in an 8x8" baking pan and fill with 1/2" of water.
- Bake 50 minutes, or until peppers are tender and the filling is heated through.
- Let stand 5 minutes before serving warm, garnished with green onions and cilantro.
TAMALE STUFFED PEPPERS
I cobbled this together from a couple of recipes I found on the internet. I have way too many peppers from my CSA and I love tamales and southwestern cuisine, so I'm going to make this today and will let you know how it goes, and adjust... So...to be perfectly honest, we like the other recipe I have for stuffed peppers - and I use Quinoa, instead of rice. If you make this - tweak it some more and let me know the updates!
Provided by Gidget265
Categories Lunch/Snacks
Time 1h10m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Wash and dry and cut green peppers (I cut them in half - stem to bottom to make it easier to stuff or mound the ingredients. You can cut however you like).
- Saute onion and garlic in a bit of oil until translucent. (few minutes).
- Add any of spices you'd like to add to the saute and cook for another min to release the oils -- (1/4 tsp adobo and/or 1/2 tsp cumin / 1 tsp chili powder ).
- Add the onion/garlic mix to a large bowl and then mix the rest of the ingredients in a large bowl to combine.
- Load the peppers with the mix. Place peppers in a baking pan with 1/2 inch to 1 inch water and bake at 350 degrees for 50 minutes.
- Garnish with green onions and cilantro - and maybe a bit of sour cream?
TAMALE BELL PEPPERS
This is so delicious, tastes just like a tamale and is vegetarian, too. From American Wholefoods Cusine by Nikki and David Goldbeck. I use canned pinto beans, but you certainly can use black beans, too.
Provided by mandabears
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a 2 quart saucepan.
- Saute garlic and onion until softened, about 3-5 minutes.
- Add chili powder and ground cumin and cook briefly.
- Stir in tomatoes, corn meal and salt.
- Cook and stir occasionally until mixture is thick and bubbling, about 10 minutes.
- When thick stir in beans, corn, and 1/2 cup cheese.
- Preheat oven to 350 degrees.
- While cornmeal cooks, slice tops from peppers.
- Remove seeds and inner ribs.
- Blanch peppers in boiling water for about 4 minutes.
- Drain well.
- Spoon cornmeal mixture into peppers.
- Place peppers upright into baking pan.
- Top thickly with remaining cheese.
- Pour hot water about 1/2 inch deep around peppers.
- Bake for 40 minutes or until peppers are tender.
Nutrition Facts : Calories 374.1, Fat 14.9, SaturatedFat 6.8, Cholesterol 29.7, Sodium 657.5, Carbohydrate 49.3, Fiber 10.9, Sugar 9.7, Protein 16.4
STUFFED PEPPERS
Make and share this Stuffed Peppers recipe from Food.com.
Provided by Andi Longmeadow Farm
Categories Peppers
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven 350 degrees.
- Lightly spray baking pan with cooking spray.
- Blanch peppers in boiling, salted, water 5 minutes.
- Briefly, and lightly, hand mix ground beef mixture, adding all ingredients from ground beef to parsley, except tomato sauce topping.
- With a tablespoon, stuff each pepper with meat mixture.
- Mix ingredients of tomato sauce and spices, or use any tomato sauce of your choice.
- Place 2 tablespoons of tomato sauce in baking pan covering bottom. (This will be a small amount of covering).
- Add meat stuffed peppers to dish.
- Drizzle tomato sauce over top of stuffed peppers.
- Add optional 1 piece of bacon to top of each pepper.
- Bake at 350 degrees for 50-60 minutes.
- When serving, dish out tomato "gravy" to top of each pepper.
Nutrition Facts : Calories 400.6, Fat 19.8, SaturatedFat 7.6, Cholesterol 124.7, Sodium 1294.8, Carbohydrate 28.4, Fiber 5.3, Sugar 12.2, Protein 27.8
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