Monday, October 28, 2013

Oven Recipe ~ Cheesy Chili Cornbread Stuffed Peppers

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As much as I love cooking from scratch, I have a cooking love affair with tweaking boxed foods and making them my own.  I was in the mood for stuffed peppers, but really not in the mood to make them when I ran across a box of Velveeta Chili Cornbread in my cupboard.  Boom, dinner done.  Figured why not stuff it all into a pepper and call it good?  All the portions were set up perfectly for 4 peppers, I was not digging through my spice rack and fridge looking for ingredients, and it cooked up fast, and tasted good.  What more could I ask for?


1 Box Velveeta Chili Cornbread Dinner Kit
1 lb ground beef
1-1/4 cups water, divided
4 peppers


Heat oven to 425. Wash and cut peppers in half lengthwise. Remove tops and seeds. Pat dray and place in lard baking dish. Brown meat in large skillet and drain. Return meat to skillet and stir in 3/4 cup water. Add vegetables and seasoning mix and stir to mix. Bring to boil and cook 1 minute. Simmer on medium-low heat 5 minutes stirring frequently. Spoon meat into pepper halves then top with cheese sauce. In small bowl, add remaining water to cornbread mix and stir until blended. Spoon cornbread over stuffed peppers carefully spread to edges of peppers to cover.   Bake 17 to 19 min. or until filling is heated through and topping is golden brown.

The cornbread is sweet, so it was in interesting flavor to mix with the chili.  The only one who did not like the cornbread was my oldest, but hubby took care of that for her.  She still ate the rest of the stuffed pepper.  I had no problems with the sweet cornbread and neither did my youngest.