Cornbread Stuffed Green Peppers Recipes

CORNBREAD STUFFED GREEN PEPPERS

Steps:

• Preheat the oven to 300 degrees.
• Crumble the already-baked cornbread into a large bowl.
• Add the drained corn, drained peas, and chopped stewed tomatoes. Mix everything together.
• Add the chopped ham and mix together.
• Put the mixture into the cored, parboiled peppers, adding one strip of bacon to the top of each one.
• Put the green peppers into a baking dish and bake them for 40-50 minutes at 300 degrees.

STUFFED GREEN PEPPERS WITH CORN

Steps:

• Cut a slice off the top of each pepper.
• In a small bowl, combine beef, onions, pimento, salt, pepper, and corn.
• Spoon this mixture evenly into peppers.
• Stand peppers in a slow cooker.
• Combine worcestershire, mustard, and tomato soup, and pour over peppers.
• Cover, cook on low for 5-6 hours.

CORNBREAD-SAUSAGE-STUFFED BELL PEPPERS

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.