Tamale Stuffed Peppers – Simple Summer Supper

 

Make a summer supper for just $1.32 a serving. Put together in 20 minutes.

Yes you can do it – and the secret is….

Cook fresh summer vegetables while they are abundant because the cost is low and they taste so good.  Then use them to make a one-dish meal.

For this recipe, we selected the one of the colorful peppers of summer stuffed with a super simple tamale.  What happened to stuffed peppers anyway?  They were once a staple for home cooks.  They are delicious and it is time for them to make a comeback with updated tamale filling.

Choose any large pepper for this recipe.  Sweet bell peppers are the classic however for more flavor impact select poblano peppers.  An added bonus is that bell peppers are usually pricier.  You can purchase 4 large poblano peppers for less than two dollars, as compared to bell peppers that are about two dollars each.  (Or better yet, grow your own peppers.)

Cost $1.32 per serving

Active time 20 minutes

 

Tamale Stuffed Peppers

 

Make this as spicy as you want by adjusting the cayenne pepper added and by using Pepper Jack cheese alone or omitting the Pepper Jack cheese and selecting Monterey Jack cheese.  As written, the recipe is mildly spicy.

Serves 8.

 

4 large poblano peppers

½ pound ground beef, browned (or use leftover grilled burgers)

½ teaspoon cayenne pepper, or to taste

Salt and pepper to taste

2 cups Tenda-Bake® Corn Meal Mix

2 cups sour cream

1 small can cream corn

1 cup shredded Monterey Jack Cheese, divided

1 cup shredded Pepper Jack Cheese, divided

 

Preheat oven to 375 degrees.

Cut each pepper in half along the narrow side so that the wider flat sides make up the two halves. Remove seeds from pepper. Place peppers in a 9×13-inch pan filled with ¼-inch or less water. (You don’t want the water to rise over the edges of the peppers.)

Cook ground beef until the beef is browned.  Stir in cayenne pepper and salt and pepper to taste.Meanwhile, combine corn meal mix, sour cream, and creamed corn.  Once combined, stir in ½ cup of each of the cheeses. (Mixture will be very thick.)

Meanwhile, combine corn meal mix, sour cream, and creamed corn.  Once combined, stir in ½ cup of each of the cheeses. (Mixture will be very thick.)

Spoon about ¼ cup of the corn meal mixture into each of the peppers and use a spoon to spread the mixture.  You want to fill them about ¾ full.  Then divide the meat between peppers, sprinkling evenly over the cornmeal mixture.

Spoon the remaining cornmeal mixture over the meat, heaping in a round to cover the meat.  It is okay for the mixture to be heaped over the top slightly.

Place in oven and bake for 45 minutes or until the cornmeal is cooked through.

Sprinkle the tops with remaining cheeses and return to oven for 3 minutes or until cheese is melted.

Lift from the water to serve.  Top with sour cream and fresh tomato salsa if desired.

Peach Cobbler

 

This is a Simple Summer Recipe!

This is just about the best peach cobbler ever!  If you like cinnamon, sprinkle a bit of cinnamon and sugar on the top just before baking.  Then be sure to top with ice cream.

Everyone who has tried this, loves the cobbler either hot or cold.

 

Peach Cobbler:

½ cup (1 stick) butter, melted

1 cup Southern Biscuit All Purpose Flour

2 ½ cups sugar, divided

2 ½ teaspoons baking powder

1/8 teaspoon salt

1 cup milk

2 ½ cups peeled, sliced fresh peaches, about 6 peaches

Preheat to 350 degrees.  Coat a 2-quart baking dish with nonstick cooking spray

Pour melted butter into baking dish.

Combine flour, 1 ¼ cup sugar, baking powder, and salt.  Whisk until smooth.

In another bowl, toss peaches with 1 ¼ cup sugar.

Remove the baking dish from oven.  Pour batter over melted butter.  Do not stir.

Then pour the peaches over the batter.  Do not stir.

Return to oven and bake for 60 minutes or until brown and bubbly.

 

Makes 6 servings.