Tamale Bell Peppers

Transform your weeknight dinner routine with these irresistible Tamale Bell Peppers, a creative twist on traditional tamales that brings bold Tex-Mex flavor to your table. Juicy bell peppers serve as edible vessels, stuffed with layers of masa harina dough, tender shredded chicken coated in rich enchilada sauce, and topped with melted cheese for the ultimate comfort food experience. This baked dish is a hassle-free way to enjoy the essence of tamales without the need for husks or steaming, ready in just under an hour. Garnished with fresh cilantro and served with tangy sour cream and creamy avocado, these stuffed peppers are perfect for family dinners, meal prep, or casual entertaining. Satisfying, gluten-free, and endlessly customizable, Tamale Bell Peppers are sure to become a go-to recipe in your kitchen!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 6 whole bell peppers
• 2 cups masa harina
• 1.5 cups chicken broth
• 0.5 cup unsalted butter
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups cooked shredded chicken (or pork or beef)
• 1 cup enchilada sauce
• 1 cup shredded cheese (cheddar or a Mexican blend)
• 2 tablespoons chopped fresh cilantro (optional, for garnish)
• 0.5 cup sour cream (optional, for serving)
• 1 whole diced avocado (optional, for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the tops off the bell peppers and remove seeds and membranes. Set them aside upright in a baking dish.

Step 3

In a mixing bowl, combine the masa harina, baking powder, and salt.

Step 4

In a small saucepan, melt the butter and mix it into the masa harina mixture.

Step 5

Gradually stir in the chicken broth until the mixture forms a thick dough-like consistency. Set aside.

Step 6

In a separate bowl, mix the shredded chicken (or chosen protein) with the enchilada sauce until evenly coated.

Step 7

Stuff each bell pepper with a layer of the masa dough (about 1-2 tablespoons), followed by a layer of the enchilada chicken mixture.

Step 8

Repeat layering masa dough and chicken until the bell peppers are full, finishing with a layer of masa on top.

Step 9

Cover the baking dish with foil and bake for 25 minutes.

Step 10

Remove the foil and top each pepper with shredded cheese. Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 11

Garnish with fresh cilantro, and serve with sour cream and diced avocado, if desired.

Nutrition Facts

Serving size	2722 grams (2722.0g)

Amount per serving	% Daily Value*
Calories	2688

Total Fat 155.90g	200%
Saturated Fat 70.00g	350%
Polyunsaturated Fat 1.80g
Cholesterol 710mg	237%
Sodium 7092mg	308%
Total Carbohydrate 125.40g	46%
Dietary Fiber 31.10g	111%
Total Sugars 35.50g
Protein 202.70g	405%

Vitamin D 24IU	120%
Calcium 1286mg	99%
Iron 15mg	84%
Potassium 4842mg	103%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.7%

Protein: 29.9%

Carbs: 18.5%