Tamale Style Stuffed Peppers - cooking recipe

Ingredients

4 green peppers
1 c. chopped fresh tomatoes
1/4 c. yellow corn meal
3 Tbsp. olive oil
1 c. chopped onions
1 clove garlic, minced
1 lb. lean ground beef
2 Tbsp. chili powder (to taste)
1 tsp. ground cumin
1/2 tsp. ground coriander
salt to taste
1 c. cooked corn (cut from cob or else canned, drained whole kernel corn)
1/2 c. grated Cheddar

Preparation

Split peppers lengthwise.
Remove and discard seeds and veins. Drop in pan of boiling water. When water returns to boil, drain peppers.
Put tomatoes in saucepan and cook about 3 minutes, stirring and breaking up lumps. Add corn meal; stir constantly. Let cook over low heat about 10 minutes. Stir often to prevent lumps.
Heat 2 tablespoons oil in saucepan.
Add onion and garlic. Stir until onion wilts.
Add beef and chop with heavy metal spoon. Add the spices, salt and pepper.
Add tomato and corn meal mixture.
Blend well. Place mixture in the pepper halves. Sprinkle with the grated Cheddar cheese. Bake 30 minutes in preheated 350\u00b0 oven, uncovered.