This is a Sponsored post written by me on behalf of TABASCO® Original Red. All opinions are 100% mine.
I love a good stuffed pepper recipe, but my husband seems to have adverse reactions to green bell peppers. However, I’ve been able to successfully use yellow, orange and red bell peppers without any problems. As you may already know, colorful bell peppers are actually the fully ripened version of a green pepper. So there’s something going on with unripened (green) bell peppers that just won’t jive with hubby’s inner being. I prepared both green and red bell peppers to please the masses, and we had company that night.
This is a chili loving family; some like it hot, some do not. I like extra kick in my dishes as does my oldest son. My husband and one of my other kids are in the mid-spicy range, and the other two kids are on the mild side. That can make it pretty tricky to get just the right amount of spice in a finished dish! When I came up with these chili and cornbread stuffed peppers, I figured out the perfect solution for each of us. After preparing the chili and spooning it into each pepper, I added just the right amount of TABASCO® Original Red sauce according to each person’s taste. The trick is keeping track of whose is whose in the pan! Adding the sauce was a perfect solution and made everyone happy. :)
Chili and Cornbread Stuffed Peppers
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- Homemade Salsa with Canned Tomatoes
- Quesados: A Mexican Appetizer
- Hot Fiesta Dip
- Game-Day Party Menu
- Pizza Perfected
- Ground beef dinner ideas
- 1 pound ground beef
- homemade chili seasoning
- 1- 15 oz can red kidney beans
- 1- 14 oz can diced tomatoes (I throw mine in the blender)
- ¼ cup water
- TABASCO® Original Red sauce to taste
- Jiffy cornbread mix or your favorite cornbread recipe
- Shredded cheddar cheese
- 6 large red bell peppers
- Cut tops off the red bell peppers. Carefully trim the bottom of the peppers so that they sit flat, but don’t cut all the way through. Just a sliver is enough. Carefully empty the peppers of all seeds and use a knife to remove the excess white membrane. Be careful not to cut through the pepper or puncture the sides. Stand peppers in a 13×9 baking pan and set aside.
- Preheat oven to 350 F.
- Prepare chili. You can use your favorite chili recipe, or mix up a batch of my chili seasoning. First brown and drain the ground beef. next combine the ground beef, tomatoes, chili seasoning, water, kidney beans and Tabasco to taste. Bring to a boil, reduce heat and simmer 15 minutes.
- Mix Jiffy cornbread batter. Spoon three tablespoons of batter into each red bell pepper. Add chili to each pepper, filling peppers ⅔ full. Spoon remaining batter on top of chili in bell peppers, leave about ½″ space at the top. Sprinkle each pepper generously with shredded cheddar cheese.
- Bake in preheated oven for 25-30 minutes.
- Depending on the size of your bell peppers you may have chili and/or cornbread batter left over. Simply bake the cornbread in muffin tins according to package directions or recipe and serve with remaining chili or save for lunch the next day!