Blueberry Cornbread Stuffed Peppers

Serves 4 · 20 min prep · 40 min cook

Ingredients

• 4 large bell peppers (any color)
• 1 1/2 cups fresh blueberries
• 3 cups cooked cornbread, crumbled
• 1 cup cooked quinoa or rice
• 1 cup sharp cheddar cheese, shredded
• 1/3 cup green onions, sliced
• 1 fresh jalapeño, minced (optional)
• 2 tbsp olive oil
• 1 egg, lightly beaten
• 1/4 cup milk
• 1 tbsp honey
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro or parsley
• for serving lime wedges

Instructions

1. 1Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish. Slice each bell pepper in half lengthwise, remove the seeds and membranes, and arrange the halves cut-side up in the dish.
2. 2Brush the insides of the pepper halves lightly with olive oil and sprinkle with salt. Roast the empty peppers for 12 minutes to soften them slightly while you make the filling.
3. 3In a large mixing bowl, combine the crumbled cornbread, cooked quinoa or rice, shredded cheddar, sliced green onions, minced jalapeño if using, blueberries, the beaten egg, milk, honey, remaining salt, and black pepper. Gently fold everything together until evenly moistened; the mixture should hold together when pressed.
4. 4Remove the partially roasted peppers from the oven. Spoon the blueberry-cornbread filling generously into each pepper half, mounding it slightly and pressing gently so it stays put.
5. 5Drizzle the remaining olive oil over the tops of the stuffed peppers and sprinkle with the remaining cheddar cheese. Scatter the leftover blueberries and on top of the peppers in the baking dish.
6. 6Return the dish to the oven and bake for 22–25 minutes until the peppers are tender when pierced with a knife, the filling is heated through and golden on top, and the cheese is melted and bubbling.
7. 7If you want extra browning, switch the oven to broil for the final 1–2 minutes, watching closely so the cheese and blueberry juices do not burn.
8. 8Let the stuffed peppers rest for 5 minutes out of the oven. Garnish with chopped cilantro or parsley and serve with lime wedges for a bright citrus squeeze that balances the sweet blueberries and savory cornbread.