Tamale-Stuffed Peppers
45 Min(s)
15 Min(s) Prep
30 Min(s) Cook
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.
What You Need
Select All
12 servings
Original recipe yields 12 servings
2 pkg. (8-1/2 oz. each) corn muffin mix
1/2 cup sour cream
1 can (15.25 oz.) corn, drained
6 large green peppers (2 lb.), cut lengthwise in half, seeded
Let's Make It
1
Heat oven to 400ºF.
2
Prepare corn muffin batter in large bowl as directed on package. Stir in sour cream, corn, cheese and ham.
3
Spoon into pepper halves; place on foil-covered baking sheet.
4
Bake 30 min. or until toothpick inserted in centers of filling comes out clean. Serve topped with salsa.
Kitchen Tips
Tip 1
How to Remove Seeds from Peppers
Use a small knife to cut peppers in half. Then, scrape out seeds with edge of knife before removing the insides of the peppers.
Nutrition
Calories
320
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 760mg
33%
Total Carbohydrates 42g
15%
Dietary Fiber 3g
11%
Sugars 13g
26%
Protein 12g
24%
Vitamin A
8%
Vitamin C
80%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings, 1 stuffed pepper half each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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