Chili and cornbread stuffed peppers are a tasty twist on a couple of classics. Hearty chili wrapped inside tender peppers stuffed with cornbread and cheese, yes please! This is among our many budget friendly family meals made with ground beef.

Chili and Cornbread Stuffed Pepper cut in half on a plate

Why this recipe works

These chili and cornbread stuffed peppers are the love child of good ole stuffed peppers and homemade chili! I honestly wouldn’t have expected that the two could be any better than they already are, but when combined, they’re an unexpected masterpiece.

I first made this recipe back in 2011 and had rave reviews from everyone who tried them. A bell pepper makes a tender, flavorful vehicle for chili and cornbread and it’s a fun way to change up the regular stuffed pepper game.

Oerhead photo of a Chili and Cornbread Stuffed Pepper on a plate

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredients for Chili and Cornbread Stuffed Peppers

Ingredient Info and Substitution Suggestions

CHILI – We are using our favorite homemade chili here. In fact, this recipe is an excellent option to use up leftovers. Do note that you may have extra chili from this recipe depending on the size of your bell peppers. I like to grab 1-2 extra bell peppers in case of this, otherwise, you can enjoy it on the side or save it for later!

CORNBREAD – A single box of Jiffy cornbread mix is all you need. We add cornbread to both the bottom and the top of the stuffed peppers, so basically you’re sandwiching the chili in between. You can omit the cornbread mix on the bottom if preferred, though you will end up with extra batter left over. It’s worth noting that you can certainly use your favorite cornbread recipe in place of the boxed stuff if that’s what you prefer.

BELL PEPPERS – Try to choose bell peppers that are uniform in size, that way the cornbread mix at the bottom will cook at the same rate as each other.

HOT SAUCE – The hot sauce comes down to personal preference. You can add it if you like a kick of heat, or omit it if desired. I typically to use Tabasco on mine but any hot sauce you like will do the trick.

How to Make Chili and Cornbread Stuffed Peppers

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Cut the tops off the bell peppers. Carefully trim the bottom of the peppers so that they sit flat, but don’t cut all the way through. Just a sliver is enough. Empty the peppers of all seeds and use a knife to remove the excess white membrane. Be careful not to cut through the pepper or puncture the sides. Stand peppers in a 13×9 baking dish and set aside.
Preheat oven to 350 F.
Prepare the chili. You can use your favorite chili recipe, or mix up a batch of my chili seasoning. First brown and drain the ground beef. Next, combine the ground beef, tomatoes, chili seasoning, water, kidney beans, and hot sauce to taste. Bring to a boil, reduce heat and simmer for 15 minutes.
Mix Jiffy cornbread batter according to package directions.
Spoon two tablespoons of batter into each bell pepper.
Using a slotted spoon to drain the liquids, add chili to each pepper, filling 2/3 full. Spoon the remaining batter on top of the chili in the bell peppers, leaving about 1/2 inch of space at the top. Sprinkle each pepper generously with shredded cheddar cheese.
Bake in preheated oven for 25-30 minutes.

Frequently Asked Questions & Expert Tips

Why is my cornbread soggy/underbaked?

The cornbread on the bottom of the peppers may be soggy due to the moisture from the chili liquids. I recommend using a slotted spoon to scoop your chili, allowing excess liquid to drain off before adding to the peppers. Another reason the cornbread on the bottom may be soggy or underbaked is simply due to the size of your peppers. Naturally, each bell pepper will vary in width. The size of your peppers can affect how the cornbread spreads out at the bottom, which in turn can affect the bake time needed to fully cook through.

How do you store leftover chili and cornbread stuffed peppers?

Chili and cornbread stuffed peppers are best enjoyed right away. The cornbread will soak in the liquids from the chili as it sits in the refrigerator and may become soggy. However, you can still store leftovers in the refrigerator for a day or two if needed.

What color bell pepper can I use for stuffed peppers?

As you may already know, colorful bell peppers are actually the fully ripened version of a green pepper. On the flavor spectrum, it goes green – yellow – orange – and red, with green being the most “bitter” and red being the sweetest out of the bunch. It truly comes down to preference on which color bell pepper you use. They all taste great!

Chili and Cornbread Stuffed Pepper being lifted out of the pan

Serving Suggestions

These chili and cornbread stuffed peppers are really a meal all on their own. Sometimes I like to bake up an extra batch of cornbread on the side, but they are filling just as they are and don’t typically need a side to accompany them. Enjoy!

More Related Recipes

Looking for more ground beef ideas? See our collection of 90 best ground beef recipes here.

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This post originally appeared here on Feb 3, 2011 and has since been updated with new photos and expert tips.