Best Cornbread Stuffed Bell Peppers Recipes

Cornbread-Stuffed Bell Peppers image

Provided by Recipe Junkie

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb ground beef
2 tablespoons bacon drippings or 2 tablespoons margarine
1 medium onion, chopped
1/2 cup chopped scallion
1 celery rib, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 (8 1/2 ounce) package cornbread mix, prepared and baked according to package directions cooled and crumbled
1/2 cup grated cheddar cheese (optional)
6 medium blanched bell peppers
1 egg, beaten
1 (8 ounce) can tomato sauce
1 cup water

Steps:

Brown the meat in the bacon drippings.
Add the onion, scallions, celery, salt and pepper.
Cook until done.
Remove from the heat.
Add the crumbled cornbread and cheese.
Stir in the egg.
Mix well.
Fill the peppers with the stuffing.
Place in a baking dish.
Combine the tomato sauce and water and pour the mixture over the stuffed peppers.
Bake uncovered, until the peppers are done about 1 hour covered and 15 minutes uncovered to brown.

Nutrition Facts : Calories 429, Fat 21.7, SaturatedFat 7.7, Cholesterol 91.5, Sodium 1113.1, Carbohydrate 39.1, Fiber 5.8, Sugar 13.8, Protein 19.8

Cornbread-Sausage-Stuffed Bell Peppers image

Provided by Jolayne Cooper

Time 1h25m

Number Of Ingredients 11

12 oz bulk italian sausage
1 c finely chopped yellow summer squash
1/2 c finely chopped celery
1/2 c finely chopped onion
3 large garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
3 c cubed cornbread (1/2 inch) *
1 jar(s) (14-oz) spaghetti sauce
3 medium assorted-color bell peppers (red, orange and yellow), halved lengthwise
1/3 c shredded parmesan cheese

Steps:

1. Heat oven to 350 degrees. Spray 11x7-inch glass or ceramic baking dish with cooking spray.
2. Cook sausage in large skillet over medium-high heat 3-4 minutes or until beginning to brown, stirring frequently. Add squash, celery and onion; cook 5 minutes or until sausage is no longer pink and vegetables are tender, stirring frequently. Add garlic, salt and pepper; cook and stir 1 minute. Remove from heat; gently stir in cornbread
3. Pour spagetti sauce over bottom of baking dish. Spoon stuffing mixture into bell pepper halves, mounding as necessary. Arrange in baking dish; cover with foil.
4. Bake 40-45 minutes or until peppers are almost tender. Sprinkle with cheese; bake, uncovered, an additional 10 minutes or until peppers are tender.
5. TIP: For best flavor, use cornbread without a lot of added sugar.

Cornbread Topped Stuffed Bell Peppers image

Provided by Rebekah Best

Categories Vegetables

Time 1h

Number Of Ingredients 14

2 large bell peppers
1 lb ground beef
1/3 c onion, chopped
2 clove garlic, minced
1-14.5 oz tomatoes, canned and chopped, with liquid
1/2 c instant rice
1 Tbsp worcestershire sauce
1/2 tsp thyme
1/2 c water
1/2 tsp salt, divided use
1/2 tsp garlic salt
1 pkg cornbread mix
1/2 c shredded cheddar cheese
2/3 c milk

Steps:

1. Halve peppers lengthwise, removing stem, seeds and membranes. Place peppers in boiling water for 3 minutes. Remove and sprinkle insides with salt.
2. In large skillet, cook meat, onion and garlic until meat is brown. Stir in undrained tomatoes, uncooked rice, worcestershire sauce, thyme, water, salt, pepper and garlic salt. Bring to boil;cover, reduce heat and simmer for 15 to 18 minutes, till rice is done. Make cornbread following package directions and add cheddar cheese.
3. Fill peppers with meat mixture. Place in 8x882-inch baking dish with any remaining meat mixture. Pour prepared cornbread mix over peppers. Bake, unovered, at 400*F for about 20 minutes or until cornbread is golden brown.