Cornbread Stuffing With Bell Peppers

Recipe by
Total Time:
1.25 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Bake Recipe
Difficulty: Medium

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  • 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.