• Cut the tops off the green 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. 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.
  6 large green bell peppers
• Preheat oven to 350 F.

Prepare the Chili

• First, brown and drain the ground beef. Next, combine the ground beef, chili seasoning, red kidney beans, diced tomatoes, water, and hot sauce to taste. Bring to a boil, reduce heat and simmer for 15 minutes.
  1 pound ground beef, homemade chili seasoning, 15 ounces red kidney beans, 14 ounces diced tomatoes, 1/4 cup water, hot sauce

Assembly

• Mix Jiffy cornbread batter according to package directions.
  8.5 ounce Jiffy cornbread mix
• Spoon two tablespoons of batter into each bell pepper.
• Using a slotted spoon to drain the liquids, add chili to each pepper, filling 2/3 full.
• Spoon the remaining batter on top of the chili in the bell peppers, leaving about 1/2 inch of space at the top. Sprinkle each pepper generously with shredded cheddar cheese.
  Shredded cheddar cheese
• Bake in preheated oven for 25-30 minutes.