Description
These Tex Mex Cornbread Stuffed Peppers combine the flavors of seasoned ground beef, sweet corn, and cheesy cornbread baked right inside colorful bell peppers. This hearty and comforting dish is perfect for a family dinner, served hot with sour cream, salsa, or guacamole. The dish features a crispy cornbread topping and a juicy meat filling, offering a delicious twist on traditional stuffed peppers with a Tex-Mex flair.
Ingredients
Peppers
- 6 large bell peppers (any color)
Cornbread Mixture
- 8.5 ounce box cornbread mix (like Jiffy)
- 1 egg (or as called for on your cornbread mix package)
- 1/3 cup milk (or as called for on your cornbread mix package)
- 1 cup corn kernels (can use frozen or canned)
- 1 1/2 cups shredded cheddar or pepper jack cheese (divided)
Meat and Seasoning
- 1 pound ground beef
- 1 packet fajita seasoning mix
- 1/2 cup diced onion
Instructions
- Prepare Peppers: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Cut off the tops of the large bell peppers, remove the seeds and membranes, then set the pepper shells upright in the baking dish. Dice the tops of the peppers and set aside for later use.
- Cook Meat and Vegetables: In a skillet over medium heat, cook the ground beef along with the diced pepper tops and onions until the meat is browned and the vegetables are softened. Drain any excess fat. Stir in the fajita seasoning mix and the amount of water recommended on the packet. Allow the mixture to simmer until well combined and thickened.
- Make Cornbread Batter: In a medium mixing bowl, prepare the cornbread batter according to the package instructions by combining the cornbread mix, egg, and milk. Then stir in the corn kernels, 1 cup of shredded cheese, and the seasoned beef mixture until evenly combined.
- Stuff the Peppers: Spoon the meat and cornbread mixture into each hollowed bell pepper. After filling, spread a layer of cornbread batter on top of the meat filling. Sprinkle the remaining 1/2 cup of shredded cheese over the tops of the stuffed peppers.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes or until the cornbread is golden brown and set.
- Serve: Remove from the oven and serve the stuffed peppers hot. They pair wonderfully with sides such as sour cream, salsa, or guacamole for added flavor.
Notes
- You can use any color bell peppers based on your preference.
- Frozen or canned corn kernels can be used—if frozen, thaw before adding.
- Adjust seasoning level according to taste by modifying the fajita seasoning or adding fresh jalapeños for extra heat.
- To make this dish vegetarian, substitute ground beef with cooked black beans or plant-based meat alternatives.
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
