Tamale Pie Stuffed Peppers
Green bell peppers stuffed with a savory ground beef and sausage tamale filling topped with cornmeal and cheese.
Ingredients
- 3 tbsp cornmeal
- 0.3 cup cold water
- 5/8 cup boiling water (1/2 cup plus 1 tbsp)
- 1 tbsp unsalted butter
- 0.3 lb sausage meat
- 0.8 cup finely chopped onion
- 1 clove garlic, minced
- 1 tbsp chili powder
- 0.5 lb ground beef
- 1/8 tsp hot pepper sauce
- 0.3 cup finely chopped celery
- 1 0.5 tsp seeded hot green peppers, minced
- 1 whole large tomato, peeled and chopped
- 1 ear fresh corn
- 4 whole green bell peppers
- 5 whole pitted black olives
- 0.3 cup Monterey jack cheese, grated
- 1/3 cup mild Cheddar cheese, grated
Instructions
- 1
Make cornmeal topping: Gradually stir cornmeal into cold water. Stir into boiling water in a small saucepan. Cook, covered, stirring occasionally, for 35 minutes. Stir in butter. Remove from heat.
- 2
Sauté sausage in a large skillet, breaking up lumps. Add onion and garlic; cook 5 minutes. Stir in chili powder and cumin. Add ground beef and cook until no longer pink.
- 3
Add hot pepper sauce, celery, and hot green pepper. Cook 5 minutes. Stir in chopped tomato; cook 5 minutes. Scrape corn kernels from cob and add to meat mixture; cook 10 minutes longer. Season with salt.
- 4
Preheat oven to 350°F. Par-boil whole peppers in boiling salted water for 2 minutes. Cut off tops and remove seeds.
- 5
Fill each pepper firmly with meat mixture, leaving ½ inch space at top. Cover with olive slices, sprinkle with both cheeses, and spread a thin layer of cornmeal mixture over the top.
- 6
Place in a baking dish and bake 50 minutes. Let stand 5 minutes before serving. Serves 2 to 4.