Hearty American Cornbread-Stuffed Bell Peppers

Ingredients

• 4 large bell peppers, tops removed and seeded
• 1 cup cornmeal
• 1 cup all-purpose flour, sifted
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1 large egg, beaten
• 1 cup butter, melted
• 1 cup shredded cheddar cheese
• 1 cup cooked black beans, drained and rinsed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   In a skillet over medium heat, add olive oil and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
3. 03
   In a large bowl, combine the cornmeal, sifted flour, baking powder, baking soda, and salt.
4. 04
   In another bowl, whisk together buttermilk, beaten egg, and melted butter.
5. 05
   Add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the shredded cheddar cheese, cooked black beans, and sautéed onion mixture.
6. 06
   Place the prepared bell peppers in a baking dish. Spoon the cornbread mixture into each bell pepper, filling them generously.
7. 07
   Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the tops of the cornbread are golden brown.
8. 08
   Remove from the oven and let cool slightly before serving.