Cornbread-Sausage-Stuffed Bell Peppers

Jolayne Cooper


I am a member of a cooking club and I receive a magazine each month with more recipes to drool over. This recipe jumped out at me and I had to try it. My family and friends loved these peppers.


★★★★★ 1 vote

40 Min
45 Min


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

How to Make Cornbread-Sausage-Stuffed Bell Peppers


  • 1Heat oven to 350 degrees. Spray 11x7-inch glass or ceramic baking dish with cooking spray.
  • 2Cook 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
  • 3Pour spagetti sauce over bottom of baking dish. Spoon stuffing mixture into bell pepper halves, mounding as necessary. Arrange in baking dish; cover with foil.
  • 4Bake 40-45 minutes or until peppers are almost tender. Sprinkle with cheese; bake, uncovered, an additional 10 minutes or until peppers are tender.
  • 5TIP: For best flavor, use cornbread without a lot of added sugar.

Printable Recipe Card

About Cornbread-Sausage-Stuffed Bell Peppers

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #PEPPERS

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