While these tasty stuffed peppers can satisfy a tamale craving, they don’t have anywhere near as much fat as traditional tamales, which is a nice healthy bonus. The bell pepper shell adds fiber along with flavor too.
- 2 green or red bell peppers large
- 1 teaspoon butter
- 1 teaspoon oil
- 1 white or yellow onion small, diced
- 1 jalapeno pepper minced
- 1 tablespoon minced garlic
- 1 1/4 cups water vegetable stock or chicken stock
- 1/3 cup yellow corn meal
- 1/2 teaspoon cumin
- 1 gram decarboxylated kief or finely ground decarboxylated hash
- 1 teaspoon salt or to taste
- 3/4 teaspoon pepper
- 1/2 cup cooked black beans
- 1/2 cup fresh or frozen corn
- 1/4 cup chopped cilantro
- 1 cup shredded jack or cheddar cheese divided
- Sour cream (optional)
How it’s done:
Preheat oven to 400 degrees F.
Cut the two large bell peppers in half lengthwise and remove the seeds and core. This will leave you with four pepper half shells. Place these, cut side up in a small baking pan.
Melt butter and oil in a medium saucepan. Add onions and cook, stirring often, until starting to brown, about 5 minutes. Add jalapeno and garlic to pan and cooking, stirring, for another minutes.
Add water or chicken stock to pan and bring to a boil.
Stir kief or hash into the cornmeal along with the cumin. Whisk cornmeal/cannabis mixture into the boiling water in a slow steady stream. Reduce heat to a simmer, and continue whisking/cooking until slightly thickened, about 5 minutes. Season with salt and pepper.
Stir in beans, corn, cilantro, and 3/4 cup shredded cheese.
Divide the mixture between the 4 pepper halves (if your peppers are small you may need more than 4).
Sprinkle remaining cheese over the tops of the peppers.
- Pour hot water into the baking dish to reach halfway up the sides of the peppers. Bake until peppers are tender, filling is hot, and cheese on top has melted and is starting to brown, about 20 to 25 minutes.
- Cool for 5-10 minutes before serving. Add dollop of sour cream and enjoy!