Cornbread Stuffed Peppers
A hearty baked stuffed peppers dish featuring savory cornbread, ham, corn, and vegetables, topped with bacon—perfect for family dinners or gatherings with bold flavors.
Ingredients
Instructions
- Preheat oven to 300°F (150°C).
- Crumble the baked cornbread into a large mixing bowl.
- Add drained corn, chopped stewed tomatoes, diced onion, and drained peas to the bowl.
- Mix until the mixture is evenly moist.
- Add the cut ham into the mixture and stir thoroughly.
- Stuff the mixture into the parboiled bell peppers.
- Place the stuffed peppers in a large glass baking dish, spoon excess stuffing around the peppers, and top each with one strip of bacon.
- Bake for 40 minutes until peppers are tender and bacon is crispy.
Tips & Substitutions
For extra flavor, consider adding spices like cumin or chili powder to the cornbread mixture. If you don't have ham, cooked chicken or turkey can be excellent substitutes. You can also use fresh corn instead of canned for a sweeter taste. To make this dish vegetarian, omit the meat and add more vegetables, such as zucchini or mushrooms, for a hearty filling.
Serving Suggestions
These cornbread stuffed peppers make a hearty main dish and pair well with a side salad or a serving of Bacon-Broccoli Salad for a refreshing contrast. You can also serve them with some crusty bread to soak up any juices. For a complete meal, consider adding a light dessert, such as fruit salad or a simple yogurt parfait.
Storage & Reheating
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave them, but the oven will help maintain the crispiness of the bacon.
Nutrition & Diet Analysis (per serving)
Each serving of Cornbread Stuffed Peppers contains roughly 422 calories, with 12g protein, 58g carbohydrates, and 20g fat. It is an excellent source of vitamin C (94% of the Daily Value), dietary fiber (68% of the Daily Value), and protein (23% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 699mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers a day in advance. Assemble them, cover with plastic wrap, and refrigerate until ready to bake. Just add a few extra minutes to the baking time if they go into the oven cold.
What kind of peppers work best for this recipe?
Bell peppers are the most common choice due to their sweetness and size. You can use any color—green, red, yellow, or orange—depending on your preference. If you're looking for a spicier kick, consider using poblano or jalapeño peppers instead.
Can I freeze the stuffed peppers?
Yes, stuffed peppers freeze well. After baking and cooling, wrap them individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).