All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
Chop pepper into 1-inch pieces
Make The Cornbread Batter
Set aside 2 Tbsp. cornbread mix. Combine remaining cornbread mix with ¼ cup water in a large mixing bowl.
Stir, adding additional water 2 Tbsp. at a time, until fully combined and a thick, spreadable batter forms.
Start The FIlling
Heat a large non-stick pan over medium-high heat.
Add ground beef, red pepper, meatloaf seasoning, onions and garlic to hot pan. Stir occasionally until no pink remains on ground beef, 5-6 minutes.
Finish The Filling
Add the reserved 2 Tbsp. cornbread mix to pan and cook until pepper softens, 1-2 minutes.
Add 1 cup water. Stir occasionally until slightly thickened, 1-2 minutes.
Bake The Pie
Transfer filling to prepared casserole dish. You may also use a cast iron skillet. Top filling with cornbread batter, using a spatula dipped in water or sprayed with cooking spray to smooth top. Don't worry if your cornbread layer is thin!
Bake in hot oven for 10-12 minutes. Turn pan and top with asiago cheese. Continue baking until cheese is golden brown, another 10-12 minutes.
Rest at least 5 minutes to cool slightly and set.
Serve family-style. Bon appétit!
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