Name: Tamale Pie Stuffed Peppers
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 1 tbsp. extra-virgin olive oil -; 1 onion, chopped -; Kosher salt -; Freshly ground black pepper -; 2 cloves garlic, minced -; 1 lb. ground beef -; 2 tbsp. tomato paste -; 2 tsp. ground cumin -; 2 tsp. chili powder -; 1 (10-oz) can red enchilada sauce -; 2 boxes Jiffy corn muffin mix -; 1 c. frozen corn -; 1 c. sour cream, plus more for serving -; 4 tbsp. melted butter -; 2 large eggs -; 8 bell peppers, tops and cores removed -; 1 c. shredded cheddar -; 1 c. shredded Monterey Jack -; 2 green onions, thinly sliced -; Sour cream, for serving -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Tamale Pie Stuffed Peppers

1. 1 tbsp. extra-virgin olive oil -

2. 1 onion, chopped -

3. Kosher salt -

4. Freshly ground black pepper -

5. 2 cloves garlic, minced -

6. 1 lb. ground beef -

7. 2 tbsp. tomato paste -

8. 2 tsp. ground cumin -

9. 2 tsp. chili powder -

10. 1 (10-oz) can red enchilada sauce -

11. 2 boxes Jiffy corn muffin mix -

12. 1 c. frozen corn -

13. 1 c. sour cream, plus more for serving -

14. 4 tbsp. melted butter -

15. 2 large eggs -

16. 8 bell peppers, tops and cores removed -

17. 1 c. shredded cheddar -

18. 1 c. shredded Monterey Jack -

19. 2 green onions, thinly sliced -

20. Sour cream, for serving -

How to cook deliciously - Tamale Pie Stuffed Peppers

1. Stage

In a large skillet over medium heat, heat oil. Add onion, season with salt pepper, and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat.

2. Stage

Return skillet to heat and add tomato paste, cumin, and chili powder. Cook until tomato paste has darkened in color and spices are fragrant, 1 to 2 minutes. And enchilada sauce and bring to a simmer. Cook until mixture has thickened slightly, 3 to 4 minutes.

3. Stage

Preheat oven to 400°. Prepare cornbread base: In a medium bowl, combine corn muffin mix, corn, sour cream, butter, and eggs and whisk until evenly combined.

4. Stage

Place peppers cut side up in a 9"-x-13" baking dish. Divide beef mixture evenly between peppers, followed by a layer of cheddar, a layer of cornbread, and a layer of Monterey Jack. Cover dish with foil and bake for 45 minutes, then remove foil and bake 25 to 27 minutes more, until peppers are tender and cornbread is baked through. Garnish with sour cream and green onions and serve.