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Tamale Pie Stuffed Peppers
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tablespoons cornmeal
/4 cup cold water
/2 cup plus 1 tablespoon boiling water
tablespoon unsalted butter
/4 pound sausage meat
/4 cup finely chopped onion
large clove garlic, minced
tablespoon chili powder
/8 tablespoon ground cumin
/2 pound ground beef
/8 teaspoon hot pepper sauce
/4 cup finely chopped celery
1/2 teaspoon seeded and minced hot green peppers
large tomato, peeled and chopped
ear fresh corn
green bell peppers
pitted black olives
/4 cup grated Monterey jack cheese
/3 cup grated mild Cheddar
Cheese
Salt
Gradually stir cornmeal into cold water in a small bowl. Stir this mixture into boiling water in a small
saucepan. Heat, stirring constantly, to boiling; reduce heat to medium− low. Stir in butter. Cook,
covered, stirring occasionally, for 35 minutes. Remove from heat.
While cornmeal is cooking, sauté sausage meat in a large heavy skillet over medium heat, breaking up
the lumps with a fork, until it begins to lose its pink color. Add onion and garlic; cook 5 minutes. Stir in
chili powder and cumin. Add ground beef and continue to cook, breaking up lumps with a fork, until
beef loses its color, about 5 minutes. Add hot pepper sauce, celery and hot green pepper. Cook 5
minutes. Stir in tomato; cook 5 minutes longer.
With a sharp knife, cut corn kernels off cob, slicing about halfway through kernels. Using back of
knife, scrape cob to remove remaining kernel bits and milky residue. Add corn to tomato/meat
mixture. Cook 10 minutes longer. Add salt to taste; remove from heat.
Preheat oven to 350 degrees F.
Cook peppers in boiling salted water for 2 minutes. Trim off tops with sharp knife. Core and remove
seeds. Fill each pepper with meat mixture, packing it down firmly with back of spoon. Leave about
1
/2−inch of space at top of pepper. Cover top of each pepper with olive slices. Sprinkle with Monterey
jack and Cheddar cheese. Spread a thin layer of cornmeal mixture over top, using 2 teaspoons per
pepper. Place peppers in baking dish. Bake 50 minutes; let stand 5 minutes before serving.
Serves 2 to 4.
Tamale Pie Stuffed Peppers
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