Chili and Cornbread Stuffed Peppers (vegan and GF)
Friday! Friday! Friday! I don’t know about anyone else, but I am just so drained lately. I really miss being in school and getting the whole summer off and a solid two weeks++ for Christmas and New Years. I keep day dreaming about a billion different vacations I want to take at the end of the year but am having trouble committing to anything. Vegas? Mexico? Or just laying around my house for a week? All sound so good and I’m jealous of my future self!
But for now I’m working and coming home and making delicious dinners. I’ve been taking advantage of the fact that peppers aren’t their usual prices of $1+ each and eating them by the bucketful. My favorite way to eat peppers? Pretty much anyway I can get them! But for dinner, I always enjoy stuffed peppers. For some reason, I’m yet to post about a more traditional stuffed pepper. I posted a chorizo-quinoa stuffed pepper a while ago, and while that one is super delicious, I think this one is even better! The cornbread mixture I made is gluten free, solely because this is a gluten free week for us. Feel free to swap out for your favorite recipe or a box mix. Just bake until the cornbread is set — everything else will be fully cooked before coming in the oven.
Everything comes together pretty quickly if you time it right, but if you’re feeling extra, super lazy you could always use a can of vegetarian chili and a boxed cornbread mix. I’d just recommend you add some extra veggies to the chili or you’ll have too much liquid and make a big mess when you cut open the peppers.
- 2 cloves garlic
- 1 onion, chopped
- 16 oz can kidney beans (rinsed)
- 16 oz can pinto beans (rinsed)
- 15 oz can diced tomatoes, undrained
- 15 oz can tomato sauce
- 1 c corn
- 2 heaping tsp chili powder
- ½ tsp cumin
- salt and pepper to taste
- squirt of yellow mustard
- dash of hot sauce
- ½ tsp liquid smoke
- 1 tbsp. soy sauce or liquid aminos
- ⅔ c TVP or 1 c chopped mushrooms
- 10 bell peppers, seeded with the tops cut off
- 1 c corn meal
- ½ c almond meal
- ½ c oat flour
- ¼ – ½ c sugar, to taste
- 2 tsp baking powder
- ¼ c fat free sour cream (unflavored yogurt or vegan sour cream will work)
- ¼ tsp salt
- 1 flax egg (1 tbsp. flax meal + 3 tbsp. water)
- 1 c unsweetened almond milk or milk of choice
- Cheddar cheese, optional
- Preheat oven to 400 degrees F and bring a large pot of water to a boil. Add the peppers and boil for 15 minutes, until very soft.
- Head a large pan over medium heat. Add a thin layer of water or spritz with nonstick spray and sauté garlic and onion until soft. Add beans through soy sauce and cook for about 10 minutes, until flavors have developed and the sauce has slightly thickened. Then add the TVP or mushrooms and cook for 5 additional minutes.
- Meanwhile, combine all of the remaining ingredients to make the corn bread, exception optional cheese.
- Fill the peppers ~2/3 full of chili, top with corn bread. Sprinkle cheese on top of chili, if using. Fill pepper the rest of the way with cornbread.
- Carefully set the peppers upright in a casserole dish and bake for 30 minutes or until cornbread is entirely set.
Number of peppers needed will vary based on the side. I used medium sized bell peppers.
Use the full ½ c of sugar if you like sweet cornbread. Decrease if you like your cornbread to be less sweet.
Feel free to use your favorite cornbread recipe and bake until set.
By the way, congrats to Stefanie the winner of the Udi’s Gluten Free giveaway!