Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

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.

Ingredients Nutrition

Directions

  1. Heat oil in a 2 quart saucepan.
  2. Saute garlic and onion until softened, about 3-5 minutes.
  3. Add chili powder and ground cumin and cook briefly.
  4. Stir in tomatoes, corn meal and salt.
  5. Cook and stir occasionally until mixture is thick and bubbling, about 10 minutes.
  6. When thick stir in beans, corn, and 1/2 cup cheese.
  7. Preheat oven to 350 degrees.
  8. While cornmeal cooks, slice tops from peppers.
  9. Remove seeds and inner ribs.
  10. Blanch peppers in boiling water for about 4 minutes.
  11. Drain well.
  12. Spoon cornmeal mixture into peppers.
  13. Place peppers upright into baking pan.
  14. Top thickly with remaining cheese.
  15. Pour hot water about 1/2 inch deep around peppers.
  16. Bake for 40 minutes or until peppers are tender.

Reviews

(1)
Most Helpful

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.

VegSocialWorker April 07, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a