Cornbread-Stuffed PeppersBrooke McLay
Toss together a classic dinner, with a sweet twist! These cornbread-stuffed peppers are so easy to make, and taste delicious for dinner. Rather than rice, day-old cornbread becomes a hearty stuffing for this meal. Try making them ahead of time, then baking them for dinner. Easy, peasy, totally delish!
4 large green or red bell peppers, halved and seeded
2 cups day-old cornbread, crumbled
1/2 cup sweet corn
1 pound ground beef
1 teaspoon garlic salt
1 medium onion, diced
1 (10 oz.) can diced green chilies
2 cup shredded Colby Jack cheese
1 can enchilada sauce
Preheat oven to 400 degrees. In a large bowl, combine cornbread, sweet corn, ground beef, garlic salt, onion, green chilies and one cup of shredded cheese. Stir until combined.
Place peppers on a parchment-lined baking sheet. Spoon ground beef stuffing mixture into each pepper. Drizzle enchilada sauce around the peppers. Bake 30 to 35 minutes, or until stuffing turns golden brown. Top each pepper with a sprinkle of shredded cheese. Bake 5 minutes more, until cheese is melted. Remove pepper rings from skillet with spatula. Cool slightly before serving. Spoon enchilada sauce on top of each pepper. Garnish with chopped cilantro.