Need a new idea for that pound of ground beef?
I was speeding my way through the grocery store with a pound of ground beef and bargain 6-pack of red peppers, trying to figure out what I was going to make for dinner, when the idea came to me - stuffed peppers! Truth be told, not everyone (I won't mention any names) in our house is a huge fan of traditional stuffed peppers, so I rarely make them. Time to think up a new idea…they like pretty much anything with taco seasoned ground beef and they love cornbread - maybe I could combine those into a stuffed pepper - I'd give it a shot. Peppers filled with taco seasoned ground beef, cheese and topped with cornbread!
It took several tries to work out all the details (like the cheese layer in the center of the pepper that helps to keep the cornbread from absorbing all the juicy taco filling) but eventually they turned out great! It's fun to cut into the pepper and see the hidden taco surprise (I know I'm easily amused!) I actually got a little cheer the last time I announced that we were having Cornbread & Taco Stuffed Peppers for dinner! Score 1 for Mom!
Cornbread & Taco Stuffed Peppers Step-by-Step:
Cornbread & Taco Stuffed Peppers Recipe
Christina Verrelli - epicuricloud.com
Makes 6 Stuffed Peppers
Prep Time: 20 minutes
Bake Time: 30 minutes
6 large red bell peppers
1 cup chopped onion
3 tablespoons oil, divided
1 pound lean ground beef (I used 95% lean)
1 packet or 4 tablespoons taco seasoning
water (follow amount on taco seasoning package - usually 1/2 - 3/4 cup)
1 1/2 cups prepared salsa
1/2 cup cornmeal
1/2 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups shredded cheddar or Mexican blend cheese
"Serve with" options: sour cream, lime wedges, chopped cilantro, shredded iceberg lettuce, tortilla chips
Preheat oven to 400 degrees F. Slice a small sliver off the bottom of each pepper, trying not to cut through the pepper wall, so the peppers will stand upright. Cut the tops off the peppers and scoop out the seeds and ribs. Chop the pepper tops, discarding the stem. Add 1 tablespoon oil to a large (12-inch) skillet over medium heat. Add onions and peppers and cook for about 5 minutes or until softened. Add ground beef to the peppers and onions and brown, breaking up while cooking. Drain off any excess fat. Mix in taco seasoning and water, reduce heat to low and put lid on pan.
Pour salsa in the bottom of a 2-quart baking dish and arrange the peppers in the dish. Cover dish with plastic wrap or lid and microwave for 6-7 minutes or until the peppers are softened. Spoon the beef mixture into the peppers until about 2/3 full. Spoon any additional beef mixture around the bottom of the dish. Using 1 1/2 cups of the cheese, evenly sprinkle a layer of cheese onto the beef mixture in each pepper. In a medium mixing bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a small bowl, whisk together the milk, egg and remaining 2 tablespoons oil. Stir the wet ingredients into the dry until just moistened. Spoon an equal amount of the cornbread batter into each of the peppers.
Place in oven and reduce temperature to 375 degrees F. Bake for 20 minutes. Top each pepper evenly with the remaining cheese. Continue to bake for 10 more minutes or until the cornbread is cooked through. You can insert a toothpick and see if it comes out clean.
They reheat beautifully - you can make these a day or two ahead and reheat them.
Perfect for Pinning to Pinterest: ⬇