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Remove the tops of the bell peppers and place them in a baking dish.
Defrost the leftover chili and fill the bell peppers three-quarters of the way.
Make the cornbread by mixing together the corn mill flour, salt, baking powder, and sugar in one bowl.
In a separate bowl, mix together the egg and buttermilk.
Add the wet ingredients to the dry ingredients and mix until mostly combined.
Melt the ¼ cup of butter and add it to the cornbread mixture, along with 1-2 tablespoons of water, until the mixture looks right.
Fill the remaining space in the bell peppers with the cornbread mixture.
Smooth out the tops and bake the stuffed bell peppers at 375°F until the cornbread is golden brown.