Cornbread Topped Stuffed Bell Peppers

Cornbread Topped Stuffed Bell Peppers Recipe

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Rebekah Best


I have never tried it but it sounds good. I hope someone will try it.

★★★★★ 1 vote
15 Min
45 Min


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
1/2 c
1/2 tsp
salt, divided use
1/2 tsp
garlic salt
1 pkg
cornbread mix
1/2 c
shredded cheddar cheese
2/3 c


1Halve peppers lengthwise, removing stem, seeds and membranes. Place peppers in boiling water for 3 minutes. Remove and sprinkle insides with salt.
2In 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.
3Fill 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.

About Cornbread Topped Stuffed Bell Peppers

Course/Dish: Vegetables