Stuffed Peppers Recipe with Cornbread Crust Recipe
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!
Servings: 6
Ingredients
- 6 medium bell pepper cut in half and deseeded
- 2 pounds ground beef
- 1 tablespoon Worcestershire sauce
- 1/2 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1 package cornbread mix
- 1 large egg
- 1/2 cup buttermilk
- 1 cup grated parmesan cheese
- 1/2 cup fresh parsley chopped
Instructions
- Preheat oven 350º F.
- Place pepper halves, open side up, into a medium skillet or casserole dish.
- 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.
- 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.
Nutrition
Calories: 471kcal | Carbohydrates: 37g | Protein: 40g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 931mg | Potassium: 513mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1138IU | Vitamin C: 104mg | Calcium: 269mg | Iron: 8mg