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


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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

How to Make Cornbread Topped Stuffed Bell Peppers


  • 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.

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About Cornbread Topped Stuffed Bell Peppers

Course/Dish: Vegetables

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