1- 14ozcan diced tomatoesI throw mine in the blender
TABASCO® Original Red sauce to taste
Jiffy cornbread mix or your favorite cornbread recipe
Shredded cheddar cheese
6large 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 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!
This recipe for Chili and Cornbread Stuffed Peppers was printed from AmandasCookin.com - https://amandascookin.com/chili-and-cornbread-stuffed-peppers/ and can only be printed for education or personal use.