Southern Stuffed Bell Peppers
Southern Stuffed Bell Peppers feature a savory cornbread filling combined with ham, corn, and tomatoes, topped with bacon. Perfect for hearty family dinners or special occasions.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- Crumble the cooked cornbread into a large mixing bowl.
- Add the drained Niblet corn, chopped stewed tomatoes, and English peas.
- Mix evenly until the mixture is moist.
- Add the canned ham and mix well.
- Stuff the mixture into the cored and parboiled bell peppers and place them in a large baking dish.
- Spoon any excess stuffing around the peppers in the dish.
- Place one strip of bacon on top of each stuffed pepper.
- Bake in the preheated oven for 40 minutes.
Tips & Substitutions
For added flavor, consider using smoked bacon or adding some spices like Cajun seasoning to the cornbread mixture. If you don't have canned ham, diced cooked chicken or turkey can be a great substitute. To save time, you can use pre-cooked cornbread or even leftover cornbread from another meal. This dish is versatile and pairs beautifully with Ham And Asparagus Roulades.
Serving Suggestions
Serve these stuffed peppers warm as a hearty main dish. They pair wonderfully with a fresh green salad or coleslaw for a balanced meal. For a complete dinner, consider serving with a side of cornbread or rice. This dish also goes well with pork recipes, making it a versatile option for family gatherings or potlucks.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, place the stuffed peppers in a baking dish and cover with foil to prevent drying out. Heat in a 350°F (175°C) oven for 20-25 minutes, or until heated through. You can also microwave individual servings for convenience.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Stuffed Bell Peppers contains roughly 566 calories, with 13g protein, 83g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (29% of the Daily Value), protein (25% of the Daily Value), and vitamin C (23% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1212mg per serving (53% 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 use different types of peppers for this recipe?
Yes, you can use various types of peppers, such as poblano or Anaheim peppers, for a different flavor profile. Just ensure they are large enough to hold the stuffing. Remember that bell peppers are milder in taste, while others might add a bit of heat.
Is it possible to make this dish vegetarian?
Absolutely! To make it vegetarian, omit the bacon and canned ham, and instead, add more vegetables like mushrooms or zucchini. You could also use a meat substitute or beans for protein. Adjust the seasoning to enhance the flavors without the meat.
Can I prepare the stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers up to a day in advance. After stuffing the peppers, cover them tightly and refrigerate. When ready to bake, simply preheat your oven and extend the baking time by 10-15 minutes to ensure they are heated through.
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).