Chili and Cornbread Stuffed Peppers: The Ultimate Comfort Food Twist
Prepare to elevate your comfort food game with these incredible Chili and Cornbread Stuffed Peppers! This innovative recipe masterfully combines two beloved classics – hearty chili and sweet, tender cornbread – into one irresistible, satisfying meal. Imagine tender bell peppers generously filled with a rich, savory chili, then crowned with a layer of fluffy, golden cornbread and melted cheese. It’s a delightful culinary mashup that promises warmth, flavor, and pure comfort in every single bite. Perfect for a cozy family dinner or a crowd-pleasing gathering, these stuffed peppers are a unique and delicious twist that will have everyone asking for seconds.
Why You’ll Love This Chili and Cornbread Stuffed Peppers Recipe
These chili and cornbread stuffed peppers are truly a match made in culinary heaven. They represent the delicious “love child” of classic stuffed peppers and a comforting bowl of homemade chili! On their own, both dishes are undeniably fantastic. But when brought together in this ingenious recipe, they transform into an unexpected masterpiece that’s greater than the sum of its parts.
I first created this recipe back in 2011, and it immediately garnered rave reviews from everyone who tasted it. The concept is simple yet brilliant: a vibrant bell pepper acts as a tender, edible bowl, holding a substantial filling of savory chili, perfectly complemented by the slightly sweet and crumbly texture of cornbread. This isn’t just a meal; it’s an experience, offering layers of flavor and texture that keep each bite exciting.
Beyond its innovative flavor profile, this recipe offers several compelling reasons why it should be your next dinner go-to. It’s a hearty, complete meal all in one, eliminating the need for numerous side dishes. It’s also an excellent way to use up leftover chili, transforming it into something new and exciting. Plus, for those looking to switch up their regular dinner routine, these chili and cornbread stuffed peppers provide a fun, creative, and utterly delicious alternative to traditional stuffed pepper recipes.
Essential Ingredients for Chili Cornbread Stuffed Peppers
To embark on this delicious culinary adventure, gather your ingredients. You’ll find a complete list of measurements and detailed instructions in the printable recipe card located at the end of this post.
Ingredient Spotlight & Expert Substitution Tips
Let’s take a closer look at the key components of these chili and cornbread stuffed peppers and discuss how you can tailor them to your preference:
CHILI – The heart of this dish is, of course, the chili. We recommend using your favorite homemade chili recipe for the best flavor. This recipe is also an absolutely excellent way to utilize any leftover chili you might have from a previous meal, preventing food waste and creating a brand new dish! When filling your peppers, keep in mind that you might have some extra chili depending on the size of your bell peppers. It’s a good idea to grab 1-2 extra bell peppers just in case, or simply enjoy the leftover chili on the side or save it for another delicious meal.
CORNBREAD – For ultimate convenience, a single box of Jiffy cornbread mix is all you need. The genius of this recipe lies in how the cornbread is used: we layer it both at the bottom of the pepper and on top of the chili, essentially creating a delightful cornbread “sandwich” around the savory chili filling. While the bottom layer is recommended for structure and flavor, you can omit it if preferred, though you will end up with extra batter. For those who prefer a from-scratch approach, you can certainly use your favorite homemade cornbread recipe in place of the boxed mix. Just ensure it’s a recipe that holds up well to baking within the pepper.
BELL PEPPERS – The vessel for our delicious creation! When selecting your bell peppers, try to choose ones that are uniform in size and shape. This isn’t just for aesthetics; it’s practical. Peppers of similar size will allow the cornbread mix at the bottom to cook evenly across all your stuffed peppers, ensuring a consistent texture. While the recipe suggests green bell peppers, feel free to use red, yellow, or orange bell peppers for a sweeter flavor and a vibrant presentation. They all work beautifully!
HOT SAUCE – For those who enjoy a little extra kick, hot sauce is a fantastic addition. The amount and type of hot sauce (such as Tabasco, sriracha, or your preferred brand) are entirely up to your personal preference. Add it to taste in your chili mix, or even offer it on the side for individual customization. If you prefer a milder flavor, simply omit it.
SHREDDED CHEDDAR CHEESE – No chili or cornbread dish is complete without a generous topping of melted cheese! We recommend shredded cheddar for its classic flavor and excellent melting properties, but feel free to experiment with other varieties like Monterey Jack, a Mexican blend, or even a smoky Gouda for a different twist. The cheese adds a rich, gooey finish that pulls everything together.
Step-by-Step Guide: Crafting Your Chili and Cornbread Stuffed Peppers
These step-by-step photos and detailed instructions are provided to help you visualize the process of making this delightful recipe. For a convenient printable version, complete with precise measurements and instructions, simply Jump to Recipe at the bottom of this post.
- Prepare the Bell Peppers: Begin by carefully cutting the tops off your chosen bell peppers. To ensure they sit flat and stable in your baking dish, very carefully trim a small sliver from the bottom of each pepper – but be sure not to cut all the way through! Next, meticulously empty the peppers of all seeds and use a small knife or spoon to remove any excess white membrane from the inside. This membrane can have a slightly bitter taste. Exercise caution during this step to avoid cutting through or puncturing the sides of the pepper. Once prepared, stand your peppers upright in a 13×9 baking dish, ready for filling, and set them aside.
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the optimal temperature for baking.
- Prepare the Chili Filling: Now it’s time to make your flavorful chili. First, brown your ground beef in a large skillet over medium-high heat, then drain off any excess fat. This prevents a greasy chili. Next, combine the browned ground beef with your chosen tomatoes (diced, or blended for a smoother texture), chili seasoning (homemade or store-bought), water, drained and rinsed kidney beans, and hot sauce to taste. Bring this mixture to a boil, then reduce the heat to a simmer and let it cook for approximately 15 minutes. This simmering time allows the flavors to meld beautifully.
- Prepare Cornbread Batter: In a separate bowl, prepare your Jiffy cornbread batter according to the package directions. Ensure it’s well mixed but don’t overmix, which can lead to tough cornbread.
- Layer the First Cornbread: Spoon about two tablespoons of the prepared cornbread batter into the bottom of each bell pepper. This will form the delicious, slightly sweet base for your chili.
- Fill with Chili and Top with Cornbread and Cheese: Using a slotted spoon, carefully add chili to each pepper, filling it approximately 2/3 full. The slotted spoon is crucial here to drain off excess liquid from the chili, preventing the bottom cornbread layer from becoming soggy. Next, spoon the remaining cornbread batter on top of the chili in each bell pepper, leaving about 1/2 inch of space at the top to allow for expansion as it bakes. Finally, generously sprinkle shredded cheddar cheese over the top of each pepper.
- Bake to Perfection: Place the baking dish in your preheated oven and bake for 25-30 minutes. The peppers should be tender, the cornbread golden brown and cooked through, and the cheese bubbly and melted.
Frequently Asked Questions & Expert Tips for Perfect Chili and Cornbread Stuffed Peppers
The cornbread at the bottom of the peppers can sometimes turn out soggy or underbaked, primarily due to excess moisture from the chili liquids. To combat this, it’s crucial to use a slotted spoon when scooping your chili into the peppers. This allows the majority of the liquid to drain off before the chili enters the pepper, minimizing sogginess. Another contributing factor can be the natural variation in bell pepper sizes. Wider peppers mean the cornbread batter spreads thinner, potentially cooking faster, while narrower peppers might lead to a thicker batter layer that requires a longer bake time. If you notice your cornbread is consistently undercooked, try pre-baking the peppers with just the bottom cornbread layer for 5-7 minutes before adding the chili.
These chili and cornbread stuffed peppers are truly best enjoyed fresh, right out of the oven. As they sit in the refrigerator, the cornbread will naturally absorb liquids from the chili, potentially becoming soggy over time. However, if you do have leftovers, you can certainly store them. Place them in an airtight container in the refrigerator for up to 1-2 days. To reheat, warm them gently in the oven or microwave, though the cornbread texture might not be as firm as freshly baked. For longer storage, consider freezing the chili and cornbread components separately before assembly.
The choice of bell pepper color is largely a matter of personal preference, as they all offer a slightly different flavor profile and contribute to a beautiful presentation. Green bell peppers are the least ripe and tend to have a slightly more bitter or herbaceous taste. As peppers ripen, they transition to yellow, then orange, and finally red, becoming progressively sweeter. Red bell peppers are the sweetest and mildest. While the recipe suggests green bell peppers, feel free to mix and match colors for a vibrant dish, or choose your favorite for the desired sweetness and flavor balance. All colors hold up well to baking and provide a tender, flavorful vehicle for the chili and cornbread.
While the stuffed peppers are best fresh, you can definitely do some prep work in advance. Prepare your chili up to 2-3 days ahead and store it in the refrigerator. You can also prepare and clean your bell peppers a day in advance, storing them in an airtight container. When you’re ready to bake, mix the cornbread batter fresh and assemble the peppers just before baking to prevent the cornbread from soaking up too much moisture too soon.
Beyond the melted cheddar cheese, you can take these stuffed peppers to the next level with a variety of toppings! Consider a dollop of sour cream or Greek yogurt for a creamy contrast, a sprinkle of fresh chopped cilantro or green onions for herbaceous freshness, or even some diced jalapeños for an extra kick. A dash of hot sauce, a sprinkle of crispy fried onions, or even some crumbled bacon could also add fantastic flavor and texture.
Serving Suggestions: What to Pair with Chili Cornbread Stuffed Peppers
These chili and cornbread stuffed peppers are incredibly satisfying and truly stand alone as a complete meal. With hearty chili, tender peppers, and a comforting cornbread topping, they are quite filling on their own and typically don’t require an extensive array of side dishes.
However, if you’re looking to round out your meal or offer a little something extra, a light, crisp green salad with a simple vinaigrette would be a perfect complement. The freshness and acidity of the salad would provide a lovely contrast to the rich and savory peppers. Sometimes, I also enjoy baking up an extra batch of cornbread on the side, especially if I have extra batter, to serve alongside for those who simply can’t get enough. Don’t forget to offer optional toppings like sour cream, chopped green onions, or a dash more hot sauce for an extra burst of flavor and customization. Enjoy this comforting dish!
More Comforting Stuffed Pepper and Chili-Inspired Recipes
If you loved these Chili and Cornbread Stuffed Peppers, you’re sure to enjoy these other creative and delicious takes on classic comfort foods:
- Stuffed Pepper Casserole: All the flavors of stuffed peppers in an easy-to-make casserole form.
- Enchilada Stuffed Peppers: A delicious Mexican-inspired twist with savory enchilada flavors.
- Philly Cheesesteak Stuffed Peppers: Experience the iconic flavors of a Philly cheesesteak, served in a bell pepper.
- Sloppy Joe Cornbread Casserole: Another fantastic combination of hearty meat and comforting cornbread.
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Chili and Cornbread Stuffed Peppers
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course:
Dinner
Cuisine:
American
6
servings
55 minutes
520
Amanda Davis
Ingredients
-
1
pound
ground beef -
homemade chili seasoning
or 1 package premade chili seasoning -
15
ounces
red kidney beans
one can, drained and rinsed -
14
ounces
diced tomatoes
I throw mine in the blender -
¼
cup
water -
hot sauce
such as Tobasco, to taste -
8.5
ounce
Jiffy cornbread mix
plus ingredients needed to prepare -
Shredded cheddar cheese
to taste -
6
large green bell peppers
Things You’ll Need
-
13×9 baking dish
Before You Begin
- Try to choose bell peppers that are uniform in size. This ensures the cornbread mix at the bottom will cook at a consistent rate across all peppers, leading to perfectly baked results every time.
- When adding shredded cheese, I typically sprinkle about a generous tablespoon (or more!) on top of each pepper for that irresistible, gooey crust.
- Depending on the exact size of your bell peppers, you may find yourself with a bit of extra chili. Don’t let it go to waste! I recommend having 1-2 extra bell peppers on hand as backups, or simply enjoy any leftover chili on the side as a delicious bonus or save it for another meal.
Instructions
-
Cut the tops off the green bell peppers. Carefully trim a small sliver from the bottom of the peppers so that they sit flat in the baking dish, taking care not to cut all the way through. Remove all seeds and use a knife to scrape out any excess white membrane from the inside. Be cautious not to cut through the pepper or puncture the sides. Stand the prepared peppers in a 13×9 baking pan and set aside.6 large green bell peppers
-
Preheat oven to 350 F (175°C).
Prepare the Chili
-
First, brown and drain the ground beef. Next, combine the browned ground beef, chili seasoning, red kidney beans (drained and rinsed), diced tomatoes, water, and hot sauce to taste. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.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 the package directions.8.5 ounce Jiffy cornbread mix
-
Spoon two tablespoons of the prepared cornbread batter into the bottom of each bell pepper.
-
Using a slotted spoon to drain excess liquids, add chili to each pepper, filling them about 2/3 full.
-
Spoon the remaining cornbread batter on top of the chili in the bell peppers, leaving approximately 1/2 inch of space at the top for expansion. Sprinkle each pepper generously with shredded cheddar cheese.Shredded cheddar cheese
-
Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and cooked through, and the peppers are tender.
Expert Tips & FAQs
- The cornbread on the bottom of the peppers may become soggy or underbaked due to the moisture from the chili liquids. To avoid this, I strongly recommend using a slotted spoon to scoop your chili, allowing any excess liquid to drain off thoroughly before adding it to the peppers. Another common reason for soggy or underbaked cornbread is the natural variation in bell pepper size. Each bell pepper will vary slightly in width and depth, which can affect how thinly or thickly the cornbread batter spreads at the bottom. This, in turn, influences the optimal bake time needed to fully cook the cornbread. If you consistently find your bottom layer undercooked, consider a brief pre-bake (5-7 minutes) of just the peppers with the bottom cornbread layer before adding the chili.
- Chili and cornbread stuffed peppers are truly at their peak when enjoyed fresh, right after baking. The cornbread has a tendency to soak in the liquids from the chili as it sits in the refrigerator, which can lead to a softer, less desirable texture. However, if you do have leftovers, they can still be stored in an airtight container in the refrigerator for a day or two. When reheating, consider using an oven or toaster oven to help crisp up the cornbread slightly, though it may not fully regain its initial texture.
- To save time, prepare the chili ahead of time. It can be made up to 2-3 days in advance and stored in the refrigerator, ready for assembly.
- Feel free to experiment with different types of cheese! While cheddar is a classic choice, Monterey Jack, a Mexican blend, or even a hint of smoky Gouda would also be delicious.
Nutrition
Serving:
1
stuffed pepper
|
Calories:
520
cal
|
Carbohydrates:
52
g
|
Protein:
25
g
|
Fat:
24
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
63
mg
|
Sodium:
446
mg
|
Potassium:
874
mg
|
Fiber:
11
g
|
Sugar:
13
g
|
Vitamin A:
649
IU
|
Vitamin C:
103
mg
|
Calcium:
149
mg
|
Iron:
6
mg
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on Feb 3, 2011, and has since been extensively updated with new photos, expert tips, and enhanced details to provide you with the best possible cooking experience.