Tamale Pie Stuffed Peppers

Something Extra:
The Healthy Issue 2013

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Looking to eat healthier? Check out our collection of recipes from the Spring issue of Something Extra!


Tamale Pie Stuffed Peppers

Tamale Pie Stuffed Peppers
1 (12- oz.) package Lightlife Mexican Smart Ground
1 (10- oz.) package Village Harvest Whole Grain Creations with Corn & Black Beans, thawed
1½ cups red or green salsa
1 tsp. chili powder
1/2 tsp. ground cumin
3 Large bell peppers (any color)
3/4 cup Krusteaz Natural Honey Cornbread Mix
1/2 cup shredded Mexican blend cheese
3 tbsp. milk
1 egg yolk

Half stuffed pepper, half tamale pie, you’ll never guess by the taste that this is meatless. Don’t forget the sour cream and guacamole!

Prep: 15 minutes, Cook: 25 minutes, Serves: 6

1. Preheat oven to 425°F. Stir together Smart Ground, Whole Grain Creations, salsa, chili powder and cumin in a medium skillet; cook over medium heat for 10 minutes or until hot, stirring frequently.

2. Cut peppers in half, cutting through the stem. Remove seeds and membranes and spoon equal amounts of filling into each. Place in a shallow
baking dish.

3. Stir together all topping ingredients in a medium bowl. Spoon equal amounts onto each pepper and bake for 15 minutes or until topping is lightly browned. 

Nutritional Information:
Calories: 250, Protein: 17g, Total Fat: 6g (Saturated Fat: 2.5g, Trans Fat: 0g), Carbohydrates: 35g, Fiber: 7g, Sugar: 8g, Cholesterol: 45mg, Sodium: 450mg, 6 points


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