Recipe by mandabears
This is so delicious, tastes just like a tamale and is vegetarian, too. From American Wholefoods Cusine by Nikki and David Goldbeck. I use canned pinto beans, but you certainly can use black beans, too.
Top Review by VegSocialWorker
We really enjoyed this dish. I made this on a Sunday so I'd have a quick meal on Monday. I just popped them in the oven when I got home from work. They do taste like veggie tamales. I made a couple of subs, such as sauteeing the onions in broth instead of oil and using a small amount of soy cheese. Yumm, this is a keeper. Thanks for posting, will make this again.
- 1 tablespoon vegetable oil
- 1⁄2 cup chopped onion
- 1 garlic clove, minced
- 1 tablespoon chili powder
- 1⁄2 teaspoon ground cumin
- 2 cups diced canned tomatoes, well drained
- 1⁄2 cup cornmeal
- 1⁄2 teaspoon salt
- 1 cup cooked pinto beans
- 1 cup corn, I use Niblets
- 1 cup cheddar cheese, shredded
- 4 large green peppers
Directions See How It's Made
- Heat oil in a 2 quart saucepan.
- Saute garlic and onion until softened, about 3-5 minutes.
- Add chili powder and ground cumin and cook briefly.
- Stir in tomatoes, corn meal and salt.
- Cook and stir occasionally until mixture is thick and bubbling, about 10 minutes.
- When thick stir in beans, corn, and 1/2 cup cheese.
- Preheat oven to 350 degrees.
- While cornmeal cooks, slice tops from peppers.
- Remove seeds and inner ribs.
- Blanch peppers in boiling water for about 4 minutes.
- Drain well.
- Spoon cornmeal mixture into peppers.
- Place peppers upright into baking pan.
- Top thickly with remaining cheese.
- Pour hot water about 1/2 inch deep around peppers.
- Bake for 40 minutes or until peppers are tender.