Hearty American Cornbread-Stuffed Bell Peppers with Savory Tomato Sauce

Ingredients

• 4 medium bell peppers, tops removed and seeds cleaned out
• 1 cup cornmeal
• 1 cup all-purpose flour, sifted
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 1 cup unsalted butter, melted
• 1 egg, beaten
• 1 cup canned corn, drained

• 2 cups tomato sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   In a large mixing bowl, combine the cornmeal, sifted flour, baking powder, and salt.
3. 03
   In a separate bowl, mix the milk, melted butter, and beaten egg. Add this wet mixture to the dry ingredients and stir until just combined.
4. 04
   Fold in the drained canned corn and ensure the mixture is evenly mixed.
5. 05
   Fill each cleaned bell pepper with the cornbread mixture and arrange them upright in a baking dish.
6. 06
   Bake the stuffed peppers in the preheated oven for 30-35 minutes, or until the cornbread is golden and set.
7. 07
   While the peppers are baking, prepare the tomato sauce. Heat the olive oil in a saucepan over medium heat, add minced garlic, and sauté until fragrant.
8. 08
   Add the tomato sauce, dried oregano, and red pepper flakes to the saucepan. Simmer for 10 minutes, stirring occasionally.
9. 09
   Once the peppers are done, remove them from the oven and let them cool slightly.
10. 10
    Serve the stuffed peppers with a generous ladle of the savory tomato sauce over each one.