Cornbread Stuffed Bell Pepper Rings – National Cornbread Finalist Recipe!
Cornbread Stuffed Bell Pepper Rings are the perfect side or main meal. Bursting with flavor, this recipe is one all your family and friends will LOVE!
The Southern Plate founder Christy Jordan was honored to serve as a judge at the National Cornbread Festival in South Pittsburg, Tennessee. Little did she know, this would be one of the most difficult jobs she would ever have.
Each and every dish was truly amazing, blending new and classic flavors together in fresh and fun ways. They finally narrowed it down to three finalist but She really and truly wanted everyone to win!
Today’s recipe didn’t end up in the top three but it did make the initial top ten and was her personal favorite. Love stuffed peppers and love cornbread? This recipe replaces the traditional rice with cornbread batter and adds in a wonderful blend of cheeses along with a really fun way to bake it.
Tim made stuffed pepper rings rather than just stuffed peppers, the rings make a perfect sized side dish and allow for a yummy crust to form on the bottom when it’s cooking. The peppers themselves were cooked just enough to bring the sweetness out and soften them without letting them get mooshy.
Lets dig into these stuffed pepper rings, my favorite!
Ingredients
- 4 tablespoons Crisco® Pure Vegetable Oil
- 4 large green bell peppers
- 1 7 oz. package Martha White® Sweet Yellow Cornbread and Muffin Mix
- 1/2 cup buttermilk
- 1 large egg
- 1 pound ground sweet Italian sausage browned and drained
- 1 medium onion diced
- 2 jalapeño peppers seeded and diced
- 1 10 oz. can diced tomatoes and green chilies
- 1/2 cup shredded Colby and Monterey Jack cheese blend
- 8 slices or 1/2 cup shredded mozzarella cheese
Instructions
- HEAT oven to 400°F. Put vegetable oil into 15-inch Lodge® cast iron skillet. Place in oven to heat for 7 to 8 minutes or until hot.
- CUT tops and bottoms off each bell pepper. Remove ribs and seeds. Cut each pepper shell into two rings.
- STIR together cornbread mix, buttermilk and egg in large bowl just until blended. Add sausage, onion, jalapeños, tomatoes and green chilies and shredded cheese blend. Stir until combined.
- PLACE pepper rings in bottom of hot skillet. Spoon sausage stuffing mixture into each pepper ring until well rounded. Bake 30 to 35 minutes or until stuffing is set and golden brown. Top each pepper with a slice of mozzarella or sprinkle shredded mozzarella on top. Bake 5 to 7 minutes until cheese is melted. Remove pepper rings from skillet with spatula. Cool 5 minutes before serving.
Makes 8 servings
*Images and recipe courtesy of Martha White
My work philosophy:
1. If you’re gonna do a job, do it with joy.
2. If you can’t do it with joy, don’t do it.
3. If #2 isn’t an option, see #1.~Source, Me 🙂
I am so thankful I found this recipe! We have an abundance of peppers from our garden and I was looking for a stuffed pepper recipe and found the article about the contest and this recipe. Printed the recipe and immediately got the ingredients that I did not have on hand. Cooked the peppers and they were great success, everyone enjoyed them. Shared recipe with daughters and with friends. Recipe definitely a keeper and has already been enjoyed at my house on four occassions. Thanks for a great recipe!
I am so glad to hear that you are enjoying the recipe Melba!!! I agree, a keeper indeed!!
Holy yum batman!! Thank you Tim for this amazing creation, and to Christy for bringing it to us!
I am making these tonight, smells sooo good!! I used hot breakfast sausage, and partially drained my rotel, My corbread pack was 6.5 oz, so I added a few tablespoons of cormeal mix. I am not sure if my mixture was a little runnier than it should be or not, but I can see why you would preheat the skillet, to seal the bottom?? I think it will taste delicious, cant wait to try it! Your recipes are always awesome Christy, so I know this will be great!
Omg..this sounds so good I can’t wait to make them.
My husband loves stuffed bell peppers so I know I have to try this recipe. I make a cornbread with Sauage, tomatoes and chiles, onions, jalapenos and cheese. all done in an iron skillet. I have just about any iron skilled you could want. I cook in them everyday, love them…
Carole, I was wondering could I have that recipe for the cornbread with the sausage it sounds really good..
These are delicious! I didn’t drain my rotel b/c I wasn’t sure if I was supposed to. I might drain it next time?
I tried these last night and they were sooo good! They were super easy too…they took like 15 minutes to put together and there was not much clean up…definitely having these again!