Creado con IA
Gaucho Tamale-Stuffed Peppers with Queso
55 min 426 kcal por ración Media
Ingredientes
4 Raciones
- large bell peppers, halved and seeded4 peppers
- canned tamales, drained and crumbled3 tamales
- canned corn, drained0,5 15-ounce can
- canned chili beans with sauce0,5 15-ounce can
- tomato sauce8 ounces
- diced green chilies1 4-ounce can
- shredded queso cheese3 ounces
- dry egg noodles, cooked and chopped2 ounces
- cream of potato soup0,5 10.5-ounce can
- cumin, oregano, and mild chili seasoning blend1 tablespoon
Preparación
- 1
Preheat the oven to 375°F (190°C). Arrange the pepper halves cut-side up in a large baking dish.
- 2
Add about 1/4 inch of water to the bottom of the baking dish. Cover tightly with foil and bake the peppers for 15 minutes to begin softening them.
- 3
Meanwhile, place the crumbled tamales, drained corn, chili beans with sauce, tomato sauce, diced green chilies, cooked chopped egg noodles, cream of potato soup, and seasoning blend in a large mixing bowl.
- 4
Add 2 ounces of the shredded queso cheese and stir until the filling is evenly combined.
- 5
Remove the peppers from the oven and carefully drain any remaining water from the baking dish.
- 6
Divide the tamale mixture evenly among the 8 pepper halves, gently packing the filling into each one.
- 7
Cover the dish with foil and bake for 25 minutes, or until the peppers are tender and the filling is hot throughout.
- 8
Remove the foil and sprinkle the remaining 1 ounce of queso cheese over the stuffed peppers.
