Tamale-Stuffed Peppers - Kraft Recipes Top
Comida Kraft
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Tamale-Stuffed Peppers

Prep Time
Total Time

12 servings, 1 stuffed pepper half each

Combine two of your family's favorite dishes with our Tamale-Stuffed Peppers tonight. These stuffed peppers are filled with corn, cheddar and Monterey Jack cheese, sour cream, baked ham, corn muffin mix and salsa. The great Tex-Mex taste of Tamale-Stuffed Peppers is not to be missed.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Prepare corn muffin batter in large bowl as directed on package. Stir in sour cream, corn, cheese and ham.
  • Spoon into pepper halves; place on foil-covered baking sheet.
  • Bake 30 min. or until toothpick inserted in centers of filling comes out clean. Serve topped with salsa.

Special Equipment Needed

How to Remove Seeds from Peppers

Use a small knife to cut peppers in half. Then, scrape out seeds with edge of knife before removing the insides of the peppers.


  • 12 servings, 1 stuffed pepper half each

Nutritional Information

Serving Size 12 servings, 1 stuffed pepper half each
Calories 320
Total fat 11g
Saturated fat 5g
Cholesterol 65mg
Sodium 760mg
Carbohydrate 42g
Dietary fiber 3g
Sugars 13g
Protein 12g
% Daily Value
Vitamin A 15 %DV
Vitamin C 80 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from This was good, something different,quick and easy. This was good, something different,quick and easy. Nice presentation. I did use red peppers instead of green to give it that extra sweetness. I also used chicken instead of ham. I liked it because I was able to prep the "stuffing" and just popped it into the fridge until it was time to make dinner. Just add the stuffing to the red peppers and bake. Super easy. Something I will make again.
Date published: 2009-05-07
Rated 3 out of 5 by from This was a nice change for a Mexican Dinner. This was a nice change for a Mexican Dinner. I made quite a few changes. I used poblano peppers, fat free corn muffin mix (14.5 oz box), a can of mexicorn, chicken and fat free sour cream and cheese. Very tasty! I think next time I would use lean hamburger meat instead of chicken..or possibly even bacon...
Date published: 2009-06-26
Rated 4 out of 5 by from My husband loved this. My husband loved this. I will be making this again. It was a little different than what we are use to with sauce. I cut this recipe in half because it makes a lot. Also I used red peppers as they are sweeter.
Date published: 2009-03-13
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