Vegetarian Mexican Stuffing Recipe
Ingredients
- About 7 cups of cornbread, cut into 1⁄2" cubes
- 2 Tbsp. olive oil, divided
- 1 large white onion, diced
- 2 red bell peppers, diced
- 1 cup fresh corn
- 3 ribs celery, diced
- 1 bulb fennel, cored and chopped finely
- 2 jalapeño peppers, stemmed, seeded, roughly chopped
- 1 Tbsp. ground cumin
- 1 tsp. chili powder
- 1/2 Tbsp. cinnamon
- 1 Tbsp. lime zest
- 1 lime, juiced
- Kosher salt and fresh pepper, to taste
- 1/2 c. vegetable stock
- Fresh chopped cilantro to garnish
Instructions
- Preheat oven to 350 degrees.
- Sautee onion and fennel on med-high heat until browned lightly–-about 5 minutes. Salt and pepper to taste. Remove, add to a large bowl, and set aside.
- Add 2 Tbsp. more oil to the skillet, then add in remaining veggies and spices. Sauté until tender, about 4 -6 minutes. Salt and pepper to taste, then stir in lime zest and lime juice. Add to onion mixture along with corn bread cubes. Lightly toss (cornbread falls apart easily!) and place in a greased 9X13 or large oval pan.
- Pour over vegetable stock and bake in oven for 40-45 minutes, stirring 2-3 times to allow even baking. Add more time if stiffer texture is desired.
- Remove from oven and serve immediately with fresh cilantro.