Cornbread Stuffed Bell Pepper Rings

Photo by Cecelia H.
Adapted from southernplate.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from southernplate.com

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

Directions

1.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. 2.CUT tops and bottoms off each bell pepper. Remove ribs and seeds. Cut each pepper shell into two rings. 3.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. 4.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.

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