Name: Tamale Pie Stuffed Peppers
Prep time: 25 min
Total time: 1 h 35 min
Yield: 8 serving(s)
Ingredients: 1 tbsp. extra-virgin olive oil; 1 onion, chopped; Kosher salt; Freshly ground black pepper; 2 cloves garlic, minced; 1 lb. ground beef; 2 tbsp. tomato paste; 2 tsp. ground cumin; 2 tsp. chili powder; 1 (10-oz) can red enchilada sauce; 2 boxes Jiffy corn muffin mix; 1 c. frozen corn; 1 c. sour cream, plus more for serving; 4 tbsp. melted butter; 2 large eggs; 8 bell peppers, tops and cores removed; 1 c. shredded Cheddar; 1 c. shredded Monterey jack; 2 green onions, thinly sliced; Sour cream, for serving

Step 1 In a large skillet over medium heat, heat oil. Add onion, season with salt pepper, and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat.

Step 2Return skillet to heat and add tomato paste, cumin, and chili powder. Cook until tomato paste has darkened in color and spices are fragrant, 1 to 2 minutes. And enchilada sauce and bring to a simmer. Cook until mixture has thickened slightly, 3 to 4 minutes.

Step 3Preheat oven to 400°. Prepare cornbread base: In a medium bowl, combine corn muffin mix, corn, sour cream, butter, and eggs and whisk until evenly combined.

Step 4Place peppers cut side up in a 9"-x-13" baking dish. Divide beef mixture evenly between peppers, followed by a layer of cheddar, a layer of cornbread, and a layer of Monterey Jack. Cover dish with foil and bake for 45 minutes, then remove foil and bake 25 to 27 minutes more, until peppers are tender and cornbread is baked through. Garnish with sour cream and green onions and serve.

Tamale Pie Stuffed Peppers

Ingredients

Directions

Wildly Delicious Weeknight Dinners