Now, I mix the cornmeal, milk, and egg in a separate bowl. This step is super simple. Once that’s combined and a little creamy, I fold in the cheesy ground meat mixture. Trust me; it’s hard not to sneak a taste at this point! Now it’s time to stuff those colorful bell peppers. I take a generous scoop of the filling and pack it down, ensuring it’s nice and full.
Place the stuffed peppers upright in a baking dish and pour just a bit of water into the dish to help steam them as they bake. Cover the whole thing with aluminum foil and bake for about 30 minutes. The best part is when you uncover the dish, and a rush of hot, cheesy aroma fills the room. I usually let them bake for another 10-15 minutes to get a beautiful golden color on top.
Pro Tips for Best Results
I tested this recipe three ways: with different types of cheese, no meat, and even adding corn into the filling. I found that white cheddar added a nice sharpness, while leaving out the meat and adding black beans made it a delightful vegetarian option! Don’t shy away from experimenting because your personal touch can elevate this dish even more.
My second tip? Always remember to taste your filling before stuffing it into the peppers! I usually grab a spoonful, and adjusting with a little more seasoning or even a splash of hot sauce can make a world of difference. It’s my secret to making sure every bite is as flavorful as possible.
Lastly, if you have shredded cooked chicken or leftover veggies from other meals, toss them into this mix! I love how this recipe can adapt based on what’s lingering in your fridge, making it both a great way to reduce food waste and craft a tasty meal.
Common Mistakes to Avoid
One mistake I’ve made in the past was not fully cooking the filling before stuffing the peppers. I learned the hard way that some ingredients need a little more love before they hit the oven. If you notice that your filling looks a tad undercooked, don’t worry—just sauté it a bit longer. This proactive step makes sure everything is perfectly balanced when the peppers come out of the oven. (See the next page below to continue…)