Tamale Pie Stuffed Peppers Recipe
Tamale Pie Stuffed Peppers Recipe
Ingredients:
Salt
Cheese
1/3 c of Cheddar (mild); shredded
1/4 c of Monterey jack; shredded
5 pcs of olives (black); pitted
4 pcs of bell peppers (green)
1 ear of corn (fresh)
1 pc of tomato (large); skins removed & chopped
1&1/2 tsp of green peppers (hot); seeds removed & minced
1/8 tsp of hot sauce
1/2 lb of grounded beef
1/8 tsp of cumin powder
1 Tbsp of chili hot powder
1 clove of garlic; minced
3/4 c of onions; minced
1/4 lb sausage
1 Tbsp butter (unsalted)
1/2 c & 1 Tbsp of water (boiling)
1/4 c of water (cold)
3 Tbsps of cornmeal
Instructions:
Slowly combine cornmeal in a bowl with water (cold). When combined mix this into the water that has been boiling. Stir continuously until boiling then reduce to moderate heat.
Mix in the butter, cover then simmer for half an hour. Turn off fire. Meanwhile, while cooking the cornmeal, you should begin with the other ingredients.
Saute the sausage using a large skillet breaking up the whole sausage to bits. Once it has lost its pinkish coloring, add the garlic and onions then add the cumin and chili hot powder. Next mix in the grounded beef then stir.
Once the beef has lost its pinkish color, begin adding the hot sauce, green peppers and celery. Continue cooking for five minutes then mix in the tomatoes. While this is simmering begin slicing off the kernels from the corn using a razor-sharp knife.
Just run the knife through the length of the corn making sure to scrape of little bits of cob. Add the kernels to your simmering meat mixture and season using salt. Cook for ten more minutes then turn off heat.
Preset oven (350 degrees F).
Boil the peppers in water that has been salted for two minutes. Slice off the tops, core then seeds. Scoop the meat mixture inside the pepper, then top with olives and layer with cheeses. Spoon two teaspoons of the cornmeal on each of the peppers. Line up peppers inside a baking pan then bake for an hour.
Good for four persons.
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