Stuffed Peppers Recipe with Cornbread Crust Recipe
Prep time
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Stuffed peppers make a flavorful weeknight-friendly dish that the whole family loves. Top them with a cheesy cornbread topping and you better believe they disappear in a flash!
Serves: 4 - 6
  • 4 - 6 red, yellow, or green peppers, cut in half and deseeded
  • 2 pounds ground beef
  • 1 tablespoon Worcestershire sauce
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 1 package Martha White┬« cornbread mix
  • 1 egg
  • ½ cup buttermilk
  • 1 cup grated parmesan cheese
  • ½ cup fresh parsley, chopped
  1. Preheat oven 350┬║ F.
  2. Place pepper halves, open side up, into a medium skillet or casserole dish.
  3. Brown ground beef with the Worcestershire sauce in a large skillet over medium heat. Remove from heat and drain any drippings from the skillet. Stir in onion, garlic, oregano and salt. Spoon ground beef mixture into the openings of the peppers.
  4. Mix together cornbread mix, egg, buttermilk, Parmesan, and parsley. Spoon over top of filled peppers and bake until cornbread topping has cooked through and lightly browned, about 14 - 15 minutes. Remove from oven and serve.
Recipe by Add a Pinch at