Tex Mex Cornbread Stuffed Peppers

$Baking dish filled with colorful stuffed bell peppers topped with cheesy cornbread and jalapeño slices, garnished with fresh cilantro for a Tex-Mex twist.$

Tex Mex Cornbread Stuffed Peppers

Stuffed with zesty beef, sweet corn, and crowned with cheesy cornbread, these Tex-Mex peppers bake up golden, bubbly, and downright craveable.

Course Lunch or Dinner

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 559kcal

Author Deb Clark

Ingredients

6 large bell peppers any color
8.5 ounce box cornbread mix like Jiffy
1 egg or as called for on your cornbread mix package
⅓ cup milk or as called for on your cornbread mix package
1 pound ground beef
1 packet fajita seasoning mix
1 cup corn kernels can used frozen or canned
1 ½ cups shredded cheddar or pepper jack cheese divided
½ cup diced onion

Instructions

Preheat oven to 375°F. Lightly grease a 9x13 baking dish.
Cut off the tops, remove seeds and membranes, and set in the baking dish. Deseed and chop the tops of the peppers, set aside.
$Chopped red, green, and orange bell pepper tops on a cutting board beside a sharp knife and a baking dish filled with hollowed whole peppers ready for stuffing.$
In a skillet over medium heat, cook ground beef, diced peppers and onions until browned. Drain excess fat. Stir in taco/fajita seasoning and water per packet directions. Simmer as directed.
$Ground beef sautéing in a skillet with diced peppers and onions while taco seasoning and water are added, surrounded by prep bowls and halved bell peppers.$
Make the cornbread batter. In a medium mixing bowl, blend the cornbread mix with egg and milk. Stir in corn, 1 cup cheese. and the seasoned beef mixture.
$Milk being poured into a mixing bowl filled with Jiffy cornbread mix and an egg, with bowls of shredded cheese and corn in the background ready to be added.$
Stuff the peppers; spoon the meat into the peppers. Top the meat with the cornbread batter and sprinkle with the remaining ½ cup shredded cheese.
$Stuffed bell peppers in a white baking dish, half filled with seasoned beef mixture and others topped with creamy cornbread batter, ready to be baked.$
Bake for 30-25 minutes until the cornbread is golden and set.
Serve hot with sour cream, salsa, or guacamole on the side.

Notes

Two or three thin slices of jalapenos placed on top of the stuffed peppers before baking makes a pretty garnish.

Storage - Place in an airtight container and refrigerate leftovers for up to 3 days. This reheats well. 350 degree, preheated oven for 40-50 minutes.

Nutrition