Ultimate Chili Cornbread Stuffed Peppers: A Hearty & Flavorful Comfort Food Twist
Imagine the comforting warmth of a rich, savory chili, perfectly complemented by the slightly sweet, crumbly texture of cornbread, all nestled inside a tender, vibrant bell pepper, topped with gooey melted cheese. That’s exactly what you get with these incredible Chili Cornbread Stuffed Peppers. This dish isn’t just a meal; it’s an experience, transforming two beloved American classics into a single, irresistible creation that’s both satisfyingly hearty and bursting with flavor. Forget boring dinners; these stuffed peppers elevate your weeknight routine into a culinary adventure that the whole family will adore.
Why This Chili Cornbread Stuffed Peppers Recipe Works Wonders
This recipe truly shines because it masterfully combines the best attributes of traditional stuffed peppers and a robust homemade chili, creating a harmonious dish that’s greater than the sum of its parts. The tender bell pepper acts as an edible bowl, its natural sweetness balancing the savory, spicy notes of the chili. What makes this recipe an absolute game-changer is the innovative inclusion of cornbread – not just as a side, but baked directly into the pepper, creating a delightful fluffy base and a golden, cheesy topping. This layered approach delivers an explosion of textures and flavors: the soft, yielding pepper, the rich and spicy chili, the comforting and slightly sweet cornbread, and the irresistible melted cheddar cheese. It’s an easy-to-love meal that’s perfect for a cozy family dinner, a casual gathering with friends, or simply when you’re craving ultimate comfort food. When this recipe was first developed back in 2011, the positive feedback was immediate and overwhelming, solidifying its place as a cherished family favorite that continues to receive rave reviews.
Ingredients You Will Need for Stuffed Peppers
You’ll find all precise measurements, a complete list of ingredients, and detailed instructions in the printable recipe card located at the end of this comprehensive guide.
Ingredient Info and Helpful Substitution Suggestions
CHILI – For the chili component, we highly recommend using your favorite homemade chili recipe. This dish is actually a fantastic way to utilize any leftover chili you might have, transforming it into an entirely new and exciting meal. If you don’t have a go-to chili, a classic beef chili seasoned with our special homemade chili seasoning blend works perfectly. You can also opt for ground turkey or a plant-based crumble for a lighter version, making this dish adaptable to various dietary preferences. Experiment with different types of beans like black beans or pinto beans if kidney beans aren’t your preference. Just remember, the amount of chili needed will depend on the size of your bell peppers. It’s always a good idea to have 1-2 extra bell peppers on hand, or simply enjoy any leftover chili on the side or save it for another delicious meal later in the week.
CORNBREAD – The cornbread layer is key to this recipe’s unique appeal and comforting texture. A single box of Jiffy cornbread mix provides the perfect amount for both the bottom and top layers, essentially creating a ‘chili sandwich’ within the pepper. This dual application ensures that every bite offers that delightful sweet and savory contrast. While a convenient boxed mix is perfectly acceptable and yields consistent results, don’t hesitate to use your beloved homemade cornbread recipe if you prefer. Whether you lean towards sweet cornbread or a more savory version, the goal is a moist, tender crumb that complements the robust chili. If you choose to omit the bottom cornbread layer, you’ll simply have extra batter, which can be baked separately into muffins or a small loaf, or even a mini cornbread pancake for breakfast!
BELL PEPPERS – Selecting the right bell peppers is crucial for successful and evenly cooked stuffed peppers. Aim for bell peppers that are uniform in size and shape, as this helps ensure the cornbread base cooks consistently across all peppers. While green bell peppers are traditionally used for their slightly robust, earthy flavor that contrasts well with the rich chili, don’t shy away from vibrant red, yellow, or orange peppers. As bell peppers ripen, their flavor becomes sweeter, with red being the sweetest, offering a lovely balance to the savory filling. You can even mix and match colors for a visually appealing and flavorful array. Just ensure they are large enough to hold a generous amount of filling. Proper preparation, including trimming the bottom to create a flat base and meticulously removing all seeds and white membrane, is essential for both stability and optimal flavor.
HOT SAUCE – A dash of hot sauce is optional but highly recommended for those who appreciate a little kick! It truly enhances the chili’s flavor profile, adding a subtle depth and warmth. While I personally favor Tabasco for its classic tang and heat, feel free to use your preferred brand, whether it’s Frank’s RedHot, Cholula, or a smoky chipotle sauce. Adjust the amount according to your taste – a few drops for a hint of warmth, or a more generous splash for a fiery experience. If you’re serving this to guests with varying spice preferences, you can always omit it from the chili preparation and offer it on the side for individual customization.
SHREDDED CHEDDAR CHEESE – No chili cornbread stuffed pepper is complete without a generous topping of shredded cheddar cheese. As it bakes, the cheese melts into a golden, bubbly layer, adding a creamy, savory finish that ties all the flavors together. While sharp cheddar is a classic and reliable choice, feel free to experiment with other melting cheeses like Monterey Jack, a spicy pepper jack for an extra kick, or a Mexican cheese blend. For the best melt and flavor, freshly shredded cheese is often preferred over pre-shredded varieties, which sometimes contain anti-caking agents that can affect texture.
How to Make Chili and Cornbread Stuffed Peppers
These step-by-step photos and detailed instructions are designed to help you visualize and execute this recipe with ease. For the complete printable version of this recipe, including exact measurements and a comprehensive ingredient list, simply Jump to Recipe at the bottom of this post.
- Cut the tops off the 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 dish and set aside.
- Preheat oven to 350 F (175 C).
- Prepare the 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 (which you can briefly pulse in a blender for a smoother consistency if preferred), chili seasoning, water, drained and rinsed kidney beans, and hot sauce to taste. Stir everything together until well combined. Bring the mixture to a gentle boil, then reduce the heat to a simmer, cover, and let it cook for about 15 minutes. This simmering time allows the flavors to meld beautifully and the chili to thicken slightly, making it perfect for stuffing.
- Mix Jiffy cornbread batter according to package directions. Whisk until just combined; avoid overmixing, which can lead to tough cornbread.
- Spoon two tablespoons of batter into the bottom of each bell pepper. This forms a delicious, protective base.
- Using a slotted spoon to drain the liquids, add chili to each pepper, filling 2/3 full. The slotted spoon is vital here to drain off excess liquid from the chili, preventing the bottom cornbread layer from becoming soggy during baking. Spoon the remaining batter on top of the chili in the bell peppers, leaving about 1/2 inch of space at the top for expansion. Sprinkle each pepper generously with shredded cheddar cheese.
- Bake in preheated oven for 25-30 minutes, or until the bell peppers are tender, the cornbread is golden brown and cooked through, and the cheese is bubbly and lightly browned. You can insert a toothpick into the cornbread top to check for doneness; it should come out clean. If the cheese starts to brown too quickly, you can loosely tent the dish with aluminum foil.
Frequently Asked Questions & Expert Tips for Chili Cornbread Stuffed Peppers
It’s a common concern, but easily avoidable! Soggy or underbaked cornbread at the bottom of the peppers is usually due to excessive moisture from the chili. Always use a slotted spoon to transfer the chili into the peppers, allowing any excess liquid to drain back into the pot. This significantly reduces the moisture that the bottom cornbread layer is exposed to. Additionally, the natural variations in bell pepper sizes play a role. Wider peppers allow the cornbread to spread thinner, potentially cooking faster, while narrower peppers might hold a thicker layer, requiring more bake time. If you find your peppers are cooking unevenly, consider rotating the pan halfway through baking, or adding a few extra minutes to the cook time if the cornbread still seems damp.
While these Chili Cornbread Stuffed Peppers are undeniably best enjoyed fresh, you can certainly store leftovers. Place any remaining peppers in an airtight container and refrigerate for up to 1-2 days. Be aware that the cornbread will naturally absorb more liquid from the chili over time, leading to a softer, potentially soggier texture. For best reheating results, warm them gently in the oven at a lower temperature (e.g., 300°F/150°C) until heated through, which can help crisp up the cornbread slightly. Microwaving is quicker but will further soften the cornbread.
The beauty of stuffed peppers is their versatility, and that extends to your choice of bell pepper color! While green bell peppers are the most traditional choice for stuffed pepper recipes due to their slightly robust, less sweet flavor that stands up well to hearty fillings, feel free to use any color you prefer. Yellow, orange, and red bell peppers offer progressively sweeter flavors as they ripen. Red bell peppers, being the sweetest, provide a lovely contrast to the savory chili. You can even mix and match colors for a visually appealing and flavorful array. Ultimately, the choice comes down to your personal taste preference and what looks most appealing at your local grocery store. All colors will provide a tender, delicious casing for your chili and cornbread.
Yes, you can prepare certain components of this dish in advance! The chili can be cooked a day or two ahead and stored in the refrigerator. When you’re ready to assemble, simply reheat the chili gently. You can also prepare and hollow out the bell peppers a day in advance, storing them in an airtight container in the fridge. However, it’s best to assemble and bake the peppers just before serving to ensure the cornbread is fresh and not soggy from sitting with the chili too long. Freshly baked cornbread provides the best texture contrast.
Freezing these stuffed peppers is possible, but with a slight caveat regarding the cornbread texture. To freeze, allow the cooked peppers to cool completely. Wrap each pepper individually in plastic wrap, then in foil, and place them in a freezer-safe bag or container. They can be stored for up to 2-3 months. To reheat, thaw overnight in the refrigerator, then bake at 350°F (175°C) until heated through, or microwave carefully. The cornbread may be a bit softer than when freshly baked due to the moisture absorption, but the flavors will still be delicious and comforting.
Serving Suggestions for a Complete Meal
These Chili Cornbread Stuffed Peppers are truly a complete and satisfying meal on their own, packed with protein, vegetables, and comforting carbs. However, if you’re looking to round out the meal or offer some additional texture, a simple crisp green salad with a light vinaigrette would provide a fresh, vibrant counterpoint. A dollop of cool sour cream, a sprinkle of fresh cilantro or finely chopped green onions, or even a side of pickled jalapeños can add extra layers of flavor, visual appeal, and a burst of freshness. For those who can’t get enough cornbread, baking an extra batch of cornbread muffins or a small cornbread loaf on the side is always a welcome addition. But rest assured, even without any accompaniments, this dish promises a hearty and fulfilling dining experience that will leave everyone feeling nourished and content.
More Hearty & Delicious Stuffed Recipes You’ll Love
- Stuffed Pepper Casserole
- Enchilada Stuffed Peppers
- Philly Cheesesteak Stuffed Peppers
- Sloppy Joe Cornbread Casserole
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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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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 for a smoother consistency
- ¼ cup water
- hot sauce such as Tobasco, to taste
- 8.5 ounce Jiffy cornbread mix plus ingredients needed to prepare (egg, milk, etc., as per package)
- Shredded cheddar cheese to taste (about 1 tbsp per pepper)
- 6 large green bell peppers
Things You’ll Need
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13×9 baking dish
Before You Begin – Expert Tips for Success
- Try to choose bell peppers that are uniform in size. This helps ensure the cornbread mix at the bottom cooks at the same rate, preventing some from being underbaked.
- Ensure you use a slotted spoon to add the chili to the peppers. Draining excess liquid is crucial to prevent the bottom cornbread layer from becoming soggy.
- The quantity of chili needed may vary slightly based on the size of your bell peppers. It’s a good idea to have 1-2 extra bell peppers on hand, or simply enjoy any surplus chili on the side or save it for another meal.
- Don’t be shy with the shredded cheese on top – it melts into a delicious, golden crust!
- For the best reheating results for leftovers, warm them gently in the oven rather than the microwave to help retain some texture.
Instructions
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Begin by carefully preparing your bell peppers. Using a sharp knife, slice off the tops of the bell peppers. Next, gently trim a thin slice from the very bottom of each pepper. This crucial step ensures they will sit flat and stable in your 13×9 baking dish without tipping over. Take care not to cut too deep, just enough to create a flat base. Once trimmed, use a spoon or knife to thoroughly remove all seeds and the white membrane from inside the peppers. This membrane can be slightly bitter, so a clean interior will result in a better-tasting final product. Be mindful not to puncture the sides of the pepper during this process. Arrange the prepared peppers snugly in your baking dish.6 large green bell peppers
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Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
Prepare the Chili
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First, brown the ground beef in a large pot or skillet over medium-high heat. Once fully cooked, drain any excess grease thoroughly to prevent a greasy chili. Return the beef to the pot and add your chili seasoning (whether homemade or a pre-made packet), along with the drained and rinsed red kidney beans, diced tomatoes (which you can briefly pulse in a blender for a smoother consistency if preferred), water, and hot sauce to your taste. Stir everything together until well combined. Bring the mixture to a gentle boil, then reduce the heat to a simmer, cover, and let it cook for about 15 minutes. This simmering time allows the flavors to meld beautifully and the chili to thicken slightly, making it perfect for stuffing.1 pound ground beef, homemade chili seasoning, 15 ounces red kidney beans, 14 ounces diced tomatoes, 1/4 cup water, hot sauce
Assembly
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Prepare your Jiffy cornbread batter according to the package directions (typically requiring an egg and milk). Whisk until just combined; avoid overmixing, which can lead to tough cornbread. The batter should be smooth but still thick enough to hold its shape slightly.8.5 ounce Jiffy cornbread mix
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Spoon about two tablespoons of the prepared cornbread batter into the bottom of each bell pepper. This forms a delicious, protective base layer for your chili.
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Using a slotted spoon to drain the liquids, add chili to each pepper, filling them approximately two-thirds full. The slotted spoon is vital here to prevent the bottom cornbread layer from becoming soggy during baking.
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Carefully spoon the remaining cornbread batter on top of the chili in the bell peppers, leaving about 1/2 inch of space from the top rim to allow for expansion. Finally, liberally sprinkle each pepper with shredded cheddar cheese. This cheese will melt and brown beautifully, forming a golden, bubbly crust.Shredded cheddar cheese
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Place the baking dish with your stuffed peppers into the preheated oven. Bake for 25-30 minutes, or until the bell peppers are tender, the cornbread is golden brown and cooked through, and the cheese is bubbly and lightly browned. You can insert a toothpick into the cornbread top to check for doneness; it should come out clean. If the cheese starts to brown too quickly, you can loosely tent the dish with aluminum foil.
Expert Tips & FAQs
- The cornbread on the bottom of the peppers may become soggy due to the moisture from the chili liquids. I strongly recommend using a slotted spoon to scoop your chili, allowing excess liquid to drain off before adding it to the peppers. Another factor is the size of your peppers; naturally, each bell pepper will vary in width. The size of your peppers can affect how the cornbread spreads out at the bottom, which in turn can affect the bake time needed to fully cook through.
- Chili and cornbread stuffed peppers are best enjoyed right away for optimal texture. The cornbread will soak in the liquids from the chili as it sits in the refrigerator and may become softer. However, you can still store leftovers in an airtight container in the refrigerator for a day or two if needed.
- You can make the chili a day or two in advance. Store it separately from the peppers and assemble just before baking for the freshest cornbread texture.
- For a vegetarian option, replace the ground beef with plant-based crumbles or extra beans (like black beans or pinto beans).
Nutrition Information (Estimated Per Serving)
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 updated with new photos, expanded content, and expert tips to provide the best possible experience for our readers.