Tamale-Style Stuffed Peppers

Name: Tamale-Style Stuffed Peppers
Yield: Yield: 4 Servings.
Cuisine: United States
Ingredients: 4 sweet red or green peppers; ½ cup grated Cheddar cheese; 2 tablespoons chopped fresh coriander leaves, optional; 1 cup cooked corn cut from the cob or drained canned whole-kernel corn; Freshly ground pepper to taste; Salt to taste, if desired; 1 teaspoon ground cumin; ½ teaspoon ground coriander; 1 pound ground lean beef; 1 tablespoon finely minced garlic; 1 cup finely chopped onion; 3 tablespoons olive oil; ¼ cup yellow cornmeal; 1 cup chopped ripe tomatoes or drained imported canned tomatoes; ¼ cup chili powder, more or less to taste

Preparation info

Yield:
4
Servings.

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

4 sweet red or green peppers
1 cup chopped ripe tomatoes or drained imported canned tomatoes

Americas
United States
Dinner
Gluten-free

Method

Preheat the oven to 350 degrees.
Split the peppers in half lengthwise. Remove and discard the seeds and veins. Drop the peppers into a saucepan or kettle of boiling water. When the water returns to the boil, drain the peppers.
Put the tomatoes i