Ingredients

• 1 - Southern Cornbread, cut into 1/2-inch cubes
• 1 green, 1 red and 1 yellow bell pepper, cut into 1/2-inch cubes
• 1 - medium onion, diced
• 1 tbsp - fresh sage, chopped
• 1 tbsp - fresh rosemary, chopped
• 1 cup - coriander leaves (or parsley)
• 1 cup - chopped celery stalks
• 1 tbsp - olive oil + 1 tbsp - vegan butter like Earth Balance
• Salt and ground black pepper to taste
• 2 cups -vegetable stock

How to Make Cornbread Stuffing With Bell Peppers

• Heat the oil and vegan butter.
• Add the onion, celery and bell peppers and saute for about five minutes until they begin to soften.
• Season with salt and pepper and add herbs. Turn off heat.
• Add the cubed cornbread and mix well. Add the vegetable stock and mix well. The cornbread cubes will break up, or at least some of them, but that's okay.
• Empty the stuffing into an oiled, rectangular baking dish and bake for about 45-60 minutes or until the top is brown and crunchy.
• Garnish with more fresh herbs, if you like.