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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a 2 quart saucepan. | 2. Saute garlic and onion until softened, about 3-5 minutes. | 3. Add chili powder and ground cumin and cook briefly. | 4. Stir in tomatoes, corn meal and salt. | 5. Cook and stir occasionally until mixture is thick and bubbling, about 10 minutes. | 6. When thick stir in beans, corn, and 1/2 cup cheese. | 7. Preheat oven to 350 degrees. | 8. While cornmeal cooks, slice tops from peppers. | 9. Remove seeds and inner ribs. | 10. Blanch peppers in boiling water for about 4 minutes. | 11. Drain well. | 12. Spoon cornmeal mixture into peppers. | 13. Place peppers upright into baking pan. | 14. Top thickly with remaining cheese. | 15. Pour hot water about 1/2 inch deep around peppers. | 16. Bake for 40 minutes or until peppers are tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
tomato	2	cups	diced canned drained	82.8	18.36	4.32	0.72
cornmeal	1/2	cup		220.82	46.9029	4.9532	2.1899
salt	1/2	teaspoon		-	-	-	-
pinto bean	1	cup	cooked	-	-	-	-
corn	1	cup		124.7	27.115	4.7415	1.9575
cheddar cheese	1	cup	shredded	-	-	-	-
green pepper	4			131.2	30.4384	5.6416	1.1152

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.