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Stuffed Pepper Cornbread Casserole
Melissa Hart

Stuffed Pepper Cornbread Casserole

The filling tastes like a diner stuffed pepper. A crisp-edged cornbread lid makes it much easier to serve a crowd. Spread the batter gently instead of stirring it into the beef. You want two clear layers, not wet crumbs throughout.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb 85% lean ground beef
  • 1 medium green bell pepper diced
  • 1 medium red bell pepper diced
  • 1 small yellow onion diced
  • 1 can 14.5 oz diced tomatoes, drained
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1 cup whole milk
  • 1 large egg
  • 3 tbsp melted unsalted butter
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 400°F and grease a 9-by-13-inch baking dish.
  2. Brown the beef, peppers and onion in a large skillet over medium-high heat for 8 to 10 minutes, until the beef reaches 160°F, then drain the excess fat.
  3. Stir in the tomatoes, Worcestershire, oregano, 1/2 teaspoon salt and pepper and spread the filling in the baking dish.
  4. Whisk the cornmeal, flour, baking powder and remaining salt together in a medium bowl.
  5. Whisk the milk, egg and melted butter in a second bowl, then fold the wet mixture into the dry just until no flour pockets remain.
  6. Spoon the batter over the beef and spread it carefully to the edges without mixing the layers.
  7. Bake for 25 to 30 minutes, until the cornbread is golden and a tester inserted into the topping comes out clean.
  8. Rest for 10 minutes before cutting into squares.