Jalapeno Cornbread Stuffed Peppers with Enchilada Sauce
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Prep time: 
Cook time: 
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Serves: 4 - 8
 
Ingredients
  • 1 c white whole wheat flour
  • 1 c cornmeal
  • 1 tbsp. baking powder
  • ½ tsp salt
  • 2 eggs
  • 1 c milk of choice
  • ½ c maple syrup (or other liquid sweetener like agave)
  • 2 tbsp. Greek yogurt
  • 2 tbsp. extra virgin olive oil
  • 1 c corn
  • 2 jalapenos, diced (ribs and seeds removed if you don't like it spicy)
  • 4 - 5 bell peppers (4 extra large, 5 medium sized)
  • 1 recipe enchilada sauce
  • sour cream/Greek yogurt, shredded cheese, cilantro (all optional) to top
Instructions
  1. Preheat your oven to 400 degrees F. Spritz a casserole dish with a lid with nonstick spray. If you don't have one, a regular baking dish and a piece of aluminum foil will work.
  2. Whisk together the flour, cornmeal, baking powder, and salt. In a separate bowl, whisk the eggs, milk, syrup, yogurt, and oil until well combined. Stir the dry into the wet until almost combined. Add the corn and jalapenos and mix until just combined.
  3. Cut the tops off of the bell peppers and clean out the insides. Fill each pepper ¾ of the way with cornbread mixture.
  4. Place peppers in the baking dish. Add water to the bottom so that there's about a ½ inch of water in the bottom. Cover and bake for 45 minutes. Remove the lid (or aluminum foil) and bake an additional 25 - 30 minutes.
  5. Meanwhile, prepare the enchilada sauce recipe. I let mine simmer extra long to get thicker. If you'd prefer to use a canned variety, I'd at least recommend letting it simmer and thicken.
  6. Serve peppers cut in half, covered in enchilada sauce. Top with Greek yogurt or sour cream, shredded cheese, and cilantro if desired.
Notes
Serve ½ of a pepper as a side dish; 1 whole pepper as a main dish.
If you like a sweeter cornbread, add ¼ c of additional dry sweetener, such as turbinado sugar.
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/08/04/jalapeno-cornbread-stuffed-peppers/