Chili and Cornmeal Stuffed Bell Peppers

1.Preheat your oven to 375°F (190°C).

2.Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

3.In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

4.Add the chopped cabbage to the skillet and cook for another 5 minutes until softened.

5.Stir in the cooked chili, cornmeal, cumin, paprika, garlic powder, salt, and pepper. Mix well to combine all the ingredients.

6.Gradually add the vegetable broth to the mixture, stirring until everything is well incorporated and the cornmeal absorbs the liquid.

7.Stuff each bell pepper with the chili and cornmeal mixture, packing it down gently to fit as much filling as possible.

8.Place the stuffed peppers upright in a baking dish. If desired, sprinkle cheese on top of each pepper.

9.Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

10.Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly golden.

11.Remove from the oven and let cool for a few minutes before serving.