Cornbread Stuffed Bell Pepper Rings – National Cornbread Finalist Recipe!
On April 28th I was honored to serve as a judge at the National Cornbread Festival in South Pittsburg, Tennessee. Little did I know, this would be one of the most difficult jobs I’ve ever had. I’m sure all of the judges would agree with me on that, though!
Each and every dish was truly amazing, blending new and classic flavors together in fresh and fun ways. We finally narrowed it down to three finalist but I really and truly wanted everyone to win!
Linda Carman, head of Martha White Test Kitchens, and myself as I look very serious and try to figure out how I can possibly choose a favorite recipe...
Tim Gladdish from Oliver Springs, TN developed this recipe and I'm so glad he did!
Martha White has graciously given me permission to share with you some of my favorite recipes from the competition. So I’ll be doing that the rest of the week and then sending out an exclusive recipe in my email newsletter on Friday. If you don’t subscribe by email and would like to, just click here.
Today’s recipe didn’t end up in the top three but it did make the initial top ten and was my personal favorite. I love stuffed peppers and I love cornbread. This recipe replaces the traditional rice with cornbread batter and adds in a wonderful blend of cheeses along with a really fun way to bake it.
I love how Tim made stuffed pepper rings rather than just stuffed peppers, the rings make a perfect sized side dish and allow for a yummy crust to form on the bottom when it’s cooking. The peppers themselves were cooked just enough to bring the sweetness out and soften them without letting them get mooshy.
In each of the recipes you’ll be seeing from the Cornbread Festival you’ll notice that they use a Lodge Cast Iron skillet and Martha White Cornbread mix because these were the requirements for the competition. Each recipe is so creative and delicious, I know you’re going to enjoy them!
Lets start with these stuffed pepper rings, my favorite!
Ingredients
- 4 tablespoons Crisco® Pure Vegetable Oil
- 4 large green bell peppers
- 1 (7 oz.) package Martha White® Sweet Yellow Cornbread and Muffin Mix
- 1/2 cup buttermilk
- 1 large egg
- 1 pound ground sweet Italian sausage, browned and drained
- 1 medium onion, diced
- 2 jalapeño peppers, seeded and diced
- 1 (10 oz.) can diced tomatoes and green chilies
- 1/2 cup shredded Colby and Monterey Jack cheese blend
- 8 slices or 1/2 cup shredded mozzarella cheese
Instructions
- HEAT oven to 400°F. Put vegetable oil into 15-inch Lodge® cast iron skillet. Place in oven to heat for 7 to 8 minutes or until hot.
- CUT tops and bottoms off each bell pepper. Remove ribs and seeds. Cut each pepper shell into two rings.
- STIR together cornbread mix, buttermilk and egg in large bowl just until blended. Add sausage, onion, jalapeños, tomatoes and green chilies and shredded cheese blend. Stir until combined.
- PLACE pepper rings in bottom of hot skillet. Spoon sausage stuffing mixture into each pepper ring until well rounded. Bake 30 to 35 minutes or until stuffing is set and golden brown. Top each pepper with a slice of mozzarella or sprinkle shredded mozzarella on top. Bake 5 to 7 minutes until cheese is melted. Remove pepper rings from skillet with spatula. Cool 5 minutes before serving.
My work philosophy:
1. If you’re gonna do a job, do it with joy.
2. If you can’t do it with joy, don’t do it.
3. If #2 isn’t an option, see #1.~Source, Me
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Posted by Christy Jordan
on May 9 2012. Filed under Side Dishes.
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Yum! I can’t wait to try these. Thanks for the recipe, Christy!
Thank you for taking the time to comment, Ranee!!! I do hope you get to try them soon. Mister Tim sure did know what he was doing when he created these!
Gratefully,
Christy
Sounds Yummy!! I am definitely going to give it a try, may leave out the jalapeño peppers though as I’m not big on really spicy foods! Can’t wait, when I make it I’ll definitely let you know how everyone loved it!
You know, I didn’t realize it had jalapeno’s in it, it just tasted all around good to me. Normally, I’d leave them out too but after tasting this I’m gonna just put them in. I think the cornbread must “soften the blow” a bit! lol
Gratefully,
Christy
Posted to facebook~
I was so looking forward to seeing you at the cornbread festival, then I ended up having to have surgery and missed the whole thing. We had planned a mother/daughter weekend to attend. I use my iron skillet and Martha White cornmeal, same as my grandmothers. Thanks for the recipes.
I’m just wondering….I live in Southern California and out here we don’t have “Martha White Cornbread Mix”…Would I be able to substitute another brand? Maybe Jiffy?
Yes, Jiffy would work just fine Patsy. Now we gotta get Martha White out your way soon!
Gratefully,
Christy
these sound like a yummy twist, thanks for the info on the jalapenos, I would have left them out if not for your comment.
Sweet cornbread mix? Were they sweet. You know most Southerners don’t like sweet cornbread. Thanks
I didn’t find them sweet at all, and I’m not normally a sweet cornbread person. I found them utterly delicious
Gratefully,
Christy
This looks delish. I have some pre-cooked turkey italian sausage in the freezer that was begging to be something other than spaghetti sauce. I can’t wait to try this. I love all things cornbread!!
These look delicous! On my ‘to try’ list! Thanks for sharing, Christy!
Oh My! Can’t wait to try this! Thanks so much for all the delicious recipes you share with us!
I hate I missed the festival!! That recipe looks so good…stuffed peppers for supper very soon.
I have an update from one of your elderly FB fans, he has been in the hospital. I can’t figure out how to send a personal message though. It’s such a funny story of how we met, through your fb page.
I have been craving stuffed peppers lately, but my husband is not fond on the rice in them. I am going to have to try this because he loves cornbread.
I’ll be making these!!! Love love love
Stuff peppers!!! Thanks !!!
I do believe these will be on the menu for this weekend! The hubby loves stuffed peppers and cornbread- he’ll be in heaven!
Those sound really good! I love your quote today too. That is just what I needed to hear!
As a rule, I can NOT stand stuffed peppers. That having been said, these actually sound like something I would be willing to try. I think I’ll switch out the green bell peppers with red and give it a try. Blessings to you, Christy!
Hi Christy, This sounds so good! I wanted to save it. Is there a reason it won’t let me save it to Ziplist? (I just learned to use that and it is a great feature!)
love stuffed peppers and cornbread..will try this one soon. And have to add as a Southern, most people I know here in the South, LOVE sweet cornbread!
I’m absolutely adding this to my Pinterest, and will be trying it soon! Thanks for sharing!
Ziplist link doesnt work:
http://www.southernplate.com/2012/05/italian-sausage-stuffed-bell-pepper-rings.html/comment-page-1#comment-1280351
Oh man, that looks like it would be a favorite with my hubby! Once our bell peppers come out of the garden I’ll have to make these!
Can’t wait!
What a beautiful picture of you, Christy. And this recipe is genius! I never would have thought to replace the rice with cornbread, nor would I have sliced the peppers into rings. I wonder if I could even make little rings using Anaheims or poblanos? I’ll definitely keep this recipe to try out on my unsuspecting family. Thanks!
your recipes are so tempting that i purchased STAPLES for the first time in years…i tried a simple cobbler today and baked the spoon in it…TRYING!
Rhonda Daye
Oh Lawdy! These look incredibly yummy! My Bell Peppers need to hurry up and grow so that I can make these babies!!!!! Stuffed Peppers are one of my favorite dishes. Thanks for sharing
How do I convert the 7oz mix for just regular self-rising cornmeal which is Martha White’s of course? I’ve never been good at ounces vs. cups…..
Can’t wait to try this. Love your column/blog/web-site….. Thanks for sharing!!
8 ounces is a cup … so I would just put a little less than a cup
Gonna try these! Thanx.
Oh yum! Sounds so good, I will definitely be trying this!
have used the pepper rings for years,,, easier than using the larger pieces of pepper… works grreat~
This sounds wonderful….will be trying these soon!
Oh my I am going to make these they sound great
I posted the link on Facebook, along with this comment: Southern Living is a charming website. If you grew up in the south (or wish you had), you will find comfort there.
These sound great. The can of diced tomatoes and green chilis — drain it or not?
Hmmm… combination of Southern/Italian/Mexican flavors and ingredients. Tim might just be a genius. Must try this one! Thanks to Martha White for allowing you to share these with us Christy. And as always, thank YOU for all that you share
These look sooo good, I can’t wait to make them for my family! So much so, I’ve already shared the recipe with my friends all ready!
Yummy, Yummy, get in my tummy!!! These look great and really simple. I’m going to make soon as I am a big stuffed pepper fan and this is a different version of my usual rotation.
I need to win because I am going to be in that area this Summer and I have never been there…I love all your recipes and share them with my family…;0) Keep up the good work, you are always in our prayers..
I’ve never made anything with cornbread. These look scrumptious. Think I’ll learn how. Thx for the recipes.
I need to win trip to Smokies & DollyWood.
These sound awesome! We LOVE stuffed peppers!
Tonights dinner??… Stuffed bell pepper rings! yumm-O
Christie, I do not have a cast iron skillet or a skillet that I can put in the oven. What other options can I do or use to make these awesome Stuffed Bell peppers? TXS
A stoneware baking dish would work!
Can’t wait to give these a try! I like jalapenos but my DH doesn’t so will just leave them out.
Hey Christy… love your quote today!
Bell pepper rings sounds yummie….I’m going to fix these with purple hull peas and mashed taters (love your recipe for m. potatoes).
Wonder how these would be with ground chuck rather than the sausage?
I’m going to try the sausage first. Sounds like it would be the best with the kickin’ chili peppers.
Hey Pat M. (with the post above) a Dutch oven will work just fine, no cover of course.
You gave me a chuckle today when you used the word “mooshy”. That’s the first time I’ve seen that word in a recipe description. Makes me think the recipe must be “just like Mom made”!!!
~giggles~
I thought it worked too.
I cannot wait to try this. It sounds so much better than the ones with rice. Thank you for sharing, Christy. Hope you enjoy your trip. Being a southern girl, I just look your southern words.
Thank you so much Teresa!! I just know you are going to love this recipe!
Oh my, these sound so good!!! Can’t wait to try!!
I can’t wait to hear what you think Pam!!
Ummmm!! this sounds yummy yum yum!!!! I’m. gonna make. tomorrow. can’t. wait!!! my daughter. will be thrilled fr thisc easy family recipe. on. her busy work days. xoxoxo. Gbu. Lana Mortzfield
I hope y’all enjoy them Lana!!
Christie, should I cook the onions first?
Thanks!
No, not necessary Liz. I hope you enjoy them!! They are sooo good!
We love stuffed peppers, this one is really new to me, will be trying it tonight, thanks for the recipe.
I hope you like them Delbert!! They are fabulous!!
Christy, this sounds great for take out dish to share. Would it work at room temp as finger good to take to a luncheon?
Good morning christy this look good got to try this recipp thank you.
I hope you get to try it soon Margie, it is wonderful!!!