Vegan Tamale-Stuffed Bell Peppers Recipe

Mexican cuisine · 400 calories

Vegan Tamale-Stuffed Bell Peppers recipe

About this recipe

A plant-based twist on a classic dish, these tamale-stuffed bell peppers are filled with a savory mixture of spiced crumbles, tomatoes, and cornmeal, then baked to perfection. Perfect for a hearty and satisfying dinner.

Ingredients

  • 1kg 1kg Green Pepper
  • - Filippo Berio Garlic Flavoured Olive Oil
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • 100 G Jumbo Garlic 100g
  • 1 Kg Tomatoes 1kg
  • 1.5 Kg Natco Cornmeal Medium, 1.5Kg
  • 500G Mixed Wild Mushrooms, 500G
  • - Tata Salt
  • - Chilli Powder Rajah

Instructions

  1. 1. Cut the green peppers lengthwise and remove the seeds and membranes. Wash them thoroughly, then place in a pot of boiling water and cook until tender, about 5 minutes. Drain and set aside.
  2. 2. Heat 2 tablespoons of olive oil in a heavy skillet over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes.
  3. 3. Add the chopped mushrooms and minced garlic to the skillet. Cook, stirring frequently, until the mushrooms are browned and heated through, about 5-7 minutes.
  4. 4. Stir in the salt and chili powder, mixing well to coat the mushrooms evenly.
  5. 5. Add 1 cup of the water used to boil the peppers and the finely chopped tomato to the skillet. Reduce the heat to low, cover, and let simmer until most of the liquid has evaporated, about 10 minutes.
  6. 6. Gradually add the cornmeal to the skillet, stirring constantly to prevent lumps. Cook until the mixture thickens and holds its shape, about 3-4 minutes.
  7. 7. Preheat your oven to 450°F (230°C). Place the boiled green pepper halves in a baking dish. Fill each pepper with the cornmeal mixture, pressing it down gently to pack it in.
  8. 8. Spread any remaining cornmeal mixture around the stuffed peppers in the baking dish.
  9. 9. Bake in the preheated oven until the tops of the stuffed peppers are slightly browned and the mixture is almost dry, about 15-20 minutes.
  10. 10. Remove from the oven and let cool slightly before serving. Enjoy your vegan tamale-stuffed bell peppers!