Chili and Cornbread Stuffed Peppers
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Meanwhile, combine all of the remaining ingredients to make the corn bread, exception optional cheese.
  4. 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.
  5. Carefully set the peppers upright in a casserole dish and bake for 30 minutes or until cornbread is entirely set.
Notes
If you have family members that don't like peppers or don't have enough peppers on hand, pour a portion of the chili and cornbread directly into a casserole dish and bake until the cornbread is set (approximately 30 minutes).
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.
Nutrition Information
Serving size: 1 pepper Calories: 430 Fat: 5 Carbohydrates: 78 Fiber: 16 Protein: 21
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/08/02/chili-and-cornbread-stuffed-peppers-vegan-and-gf/