Vegetarian Southern Cornbread Stuffed Peppers: A Savory and Satisfying Snack

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large bell peppers (assorted colors)
• 1 cup yellow cornmeal
• 1 cup all
• purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1 cup unsweetened almond milk
• 1 egg, lightly beaten
• 1/3 cup vegan butter, melted
• 2 cups vegetarian chili (store
• bought or homemade)
• 1 cup shredded cheddar cheese (vegetarian)
• Fresh parsley, for garnish

Instructions

1. Preheat oven to 350°F (175°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a greased baking dish.
3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, garlic powder, onion powder, and smoked paprika.
4. Gradually add the almond milk, egg, and melted butter to the dry ingredients, stirring until combined.
5. Spoon the cornbread batter into the prepared bell peppers, filling them almost to the top.
6. Bake for 20 25 minutes, or until a toothpick inserted into the cornbread comes out clean.
7. Remove from the oven and let cool for 5 minutes.
8. Spoon vegetarian chili over the cooked cornbread stuffed peppers, then sprinkle with shredded cheddar cheese.
9. Return to the oven and bake for an additional 10 15 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh parsley and serve immediately.

Chef’s Insight

The use of assorted colored bell peppers adds a vibrant touch to the presentation, making it more visually appealing.

Notes

Feel free to customize the chili according to your preferences, adding beans, vegetables, or other protein sources for a heartier dish.