Print Recipe

Taco Stuffed Bell Peppers



  • 6 green bell peppers
  • 1 (15 ounce) can tamales
  • 1 (15 ounce) can chili with beans
  • 4 ounces Cheddar cheese, divided
  • 1/4 cup chopped onion
  • 1/4 cup catsup
  • 1 1/2 cups tortilla chips, crushed


  1. Cut green bell peppers in half lengthwise and remove seeds. Cut tamales into 1/4 inch slices.
  2. Combine tamales, chili, 1/2 cup cheese, onion and catsup. Fill the pepper halves. Place in an electric skillet and pour 1/4 inch hot water into the skillet. Cover and simmer for 25 minutes.
  3. Sprinkle remaining cheese over the peppers. Top with tortilla chips. Simmer, uncovered, 2 minutes, until cheese melts.

Yield: 6 servings

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