Sadly when I moved to East Texas I found out there aren’t a lot of good Mexican food options. I have been CRAVING Mexican food lately and I have not satiated that craving. I mean I grew up around San Antonio for pete’s sake. You can find a breakfast burrito the size of your head that is out of this world about every 5 miles. I miss it a lot. There is what I consider to be one of the best Mexican food restaurants around in my small little hometown. Whenever my parent’s come to visit, I always have them bring up tacos for us to freeze and enjoy later. They never quite taste the same as they do fresh, but they’re still pretty darn good. Honestly thinking about them makes me want Mexican food again tonight.
A couple months ago I saw a picture where someone topped the stuffed bell pepper with cornbread and I have really wanted to give it a go since then. I went with the gluten free cornbread mix and it turned out quite wonderfully if I do say so myself. The peppers stay a little on the crunchy side, so you can always put them in the oven for an extra 20 minutes or so before adding the cornbread batter to the top. I am a fan of the crunch personally, but it does make them harder to cut. I used the same rice technique that I did in my Red Beans and Rice recipe and it was perfect yet again! This can easily be interchanged with quinoa as well. These Gluten Free Stuffed Bell Peppers topped with Cornbread and cheese are perfect for dinner tonight. Get you some!
- 3 cups Cooked Rice
- 1 Small Yellow Onion Diced
- 1 tablespoon olive oil
- 20 ounces Jennie-O Ground Turkey Taco Seasoned
- 14.5 Ounces Diced Tomatoes (drained)
- 14 Oz Can Black Beans (drained)
- 11 Oz (small) Can Sweet Yellow Corn (drained)
- 1 Tbsp taco seasoning
- 8 Bell Peppers (tops cut off and cleaned out)
- Hodgson Mill Gluten Free Sweet Yellow Cornbread Mix (12 oz box)
- 1 cup Shredded Mexican Blend Cheeses
- Preheat oven to 375.
- Cook rice (or quinoa) and set aside in a large bowl.
- Prepare bell peppers and place in a large baking dish, set aside.
- In a large skillet, heat oil over medium heat. Add onions and cook until translucent. Add turkey to skillet and brown completely then drain and return to heat.
- Add diced tomatoes, black beans (NOTE- I only used about ¾ the can), sweet corn and taco seasoning to skillet and stir. Cook over medium heat for 5 more minutes stirring well.
- Pour turkey mixture into bowl over rice and stir well.
- Prepare cornbread mixture. (note you won't use entire mixture, nutritional value based on using a little over half the box). I used non fat milk and coconut oil to prepare.
- Fill each bell pepper to the top with rice and turkey mixture.
- Top with a sprinkle of cheese, to your liking. Take 2 - 3 tablespoons of the cornbread mixture and pour on top of each bell pepper (amount depends on size and opening of pepper). With a fork, spread mixture flat over the top of the stuffed pepper.
- Place the dish in the oven and bake for 15 minutes or until tops are golden brown, rotating once during baking.
- Serve immediately.