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.
1 pkg. (6 oz.) OSCAR MAYER Baked Cooked Ham, chopped
6 large green peppers (2 lb.), cut lengthwise in half, seeded
1-1/2 cups TACO BELL® Thick & Chunky Salsa
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Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1 stuffed pepper half each
* 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.