Stuffed Peppers (Piñata Peppers) filled with taco seasoned ground beef and a cornbread topping is baked right on the top! These are a family favorite at our house! They're fun to cut into and see the filling spill out like a piñata! We serve with yellow rice, sliced avocado and some toppings!
Cornbread Topping: (or use box of Jiffy Corn Muffin Mix) - follow directions on box
1/2cupcornmeal
1/2cupflour
2tablespoonssugar
1 1/2teaspoonsbaking powder
1/2teaspoonsalt
1/2cupmilk
1largeegg
Condiment Options:
sour cream
lime wedges
chopped cilantro
shredded lettuce
tortilla chips
Instructions
Peppers & Taco Beef
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.
Cornbread Mixture* & Baking
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.
Notes
NOTES: They reheat beautifully - you can make these a day or two ahead and reheat them. *If short on time, you can use a box of Jiffy Corn Muffin Mix.
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