Chili and Cornbread Stuffed Peppers

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
For the chili:
1 pound ground beef
1- 15 oz can red kidney beans
1- 14 oz can diced tomatoes (I throw mine in the blender)
1/4 cup water
TABASCO® Original Red sauce to taste
Jiffy cornbread mix or your favorite cornbread recipe
Shredded cheddar cheese
6 large red bell peppersCut 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.

ANOTHER DELICIOUS IDEA >>  Cashew Chicken & Peppers
Mix Jiffy cornbread batter. Spoon three tablespoons of batter into each red bell pepper. Add chili to each pepper, filling peppers 2/3 full. Spoon remaining batter on top of chili in bell peppers, leave about 1/2″ 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!

More you might like:

Homemade Salsa with Canned Tomatoes
Quesados: A Mexican Appetizer
Hot Fiesta Dip
Game-Day Party Menu
Pizza Perfected

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  1. Kristen says

    Those look delicious, Amanda! We love a little heat in our food too! Love stuffed peppers.
    And by the way… I want your EAT sign. Do you sell those?

  2. Amanda says

    Thanks so much Kristen! I have had several people ask about the Eat sign and if I sell them. I've turned everyone down because i just don't think I could get the money to compensate the time it takes, know what I mean? I'd also be afraid to disappoint people since every piece of wood will be different and there's no way to replicate it exactly, every sign would be different. If I knew I could get decent money for it I probably would! :)

  3. Lana @ Never Enough Thyme says

    Cool recipe, Amanda! A nice twist on the usual pepper stuffing. Who would have thought of chili and cornbread in a pepper! Really brilliant.

  4. Andrea (Andreas Kitchen) says

    This looks like a great recipe! It's also nice because I can just use my own gluten free cornbread recipe! Our tummies prefer red, yellow and orange bells over the green as well.

  5. MaryBeth says

    My mom used to make stuffed peppers when we were kids, I love how you have taken this dish to the next level, outstanding job!

  6. theravegan says

    Ok. On the menu this week, veganized! I actually have some vegan chili in the freezer and some peppers in the fridge. If I put cheese on top for the omnis I, as the vegan, can eat pretty much the same thing. I'm looking forward to trying it.

  7. Shannon says

    I made this tonight and it was AMAZING! The only thing that surprised me was that the cornbread was not cooked after 30 minutes….and was still not cooked all the way after one hour at 350 degrees. Not sure why there was such a problem with the cornbread not cooking?? Did you seem to have this problem, or was your meal finished in the 25-30 minutes as it states in the recipe? Thanks so much for this great recipe, though, it will definitely be put on the regular schedule in our house. :)

    • says

      Hmm, the only thing I can think of Shannon is if the chili was packed in too tight on top of the cornbread it might not have had room to expand. Next time, try leaving out the bottom layer of cornbread, putting in the chili and just adding cornbread to the top. So glad that you liked it! :)

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