I love the ingredients in this Tamale Peppers dish, and love the color and delightful presentation! The cornmeal gives the filling a “tamale-like” texture.
Healthy and filling – no meat needed.
I will admit.. I was a little skeptical of how this would turn out… but I’m sooo glad that I took the chance.. the taste is amazing!!
I’m not vegetarian but these peppers with some chips and salsa on the side and I’m fat and happy
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Tamale Peppers are so easy to make and are really a good meatless substitution for stuffed peppers!
- 4 large bell peppers any color
- 1 cup fresh tomato diced
- 1 cup black beans rinsed and drained
- 1 cup corn
- 1/2 cup onion chopped
- 3/4 cup salsa
- 1 cup cheddar cheese shredded and divided
- 1/4 cup cornmeal
- 2 tablespoons cilantro chopped
- 1/2 teaspoon cumin
- 1/4 cup water
- 2 green onions chopped
- 2 tablespoons cilantro chopped
- Preheat oven to 350.
- Slice off the top of each pepper and clean out the seeds.
- Combine tomatoes, black beans, corn, onion, salsa, 3/4 c of the cheese, cornmeal, cilantro, cumin and water. Mix well.
- Spoon veggie mixture into the peppers. Sprinkle the remaining cheese on top of each pepper.
- Place peppers in an 8x8" baking pan and fill with 1/2" of water.
- Bake 50 minutes, or until peppers are tender and the filling is heated through.
- Let stand 5 minutes before serving warm, garnished with green onions and cilantro.
Give this Tamale Peppers Recipe a try!
Enjoy!
Up Next:
Salmon Patties with Seasoned Mayo
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Recipe based on one by Starrynews
Photo by Starrynews