Ingredients
- 4 large bell peppers (any color)
- 1 cup cornmeal
- 1 cup milk (or dairy-free alternative)
- 1 large egg
- 1 cup shredded cheese (cheddar or your choice)
- 1 cup cooked ground meat (beef, turkey, or black beans for a vegetarian option)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- ½ tsp cumin
- Salt and pepper to taste
- Fresh herbs (like cilantro or parsley) for garnish (optional)
Equipment Needed
- Baking dish
- Mixing bowl
- Whisk
- Knife and cutting board
- Skillet
- Spoon for stuffing
Step-by-Step Instructions
First, preheat your oven to 375°F (190°C). While that’s heating up, I like to prepare my bell peppers by cutting the tops off and scooping out the seeds. This part always makes me smile because I can almost see the delicious filling peeking through. Next, I heat some oil in a skillet and sauté the onions and garlic until fragrant. The aroma wafting through my kitchen is heavenly! Once they’re soft, I add in the cooked ground meat, chili powder, cumin, salt, and pepper. This is where the magic begins. (See the next page below to continue steps…)