With Thanksgiving 4 weeks away, I thought I would share a delicious side dish to serve with your Thanksgiving dinner. This is an easy beef and cornbread stuffed pepper recipe that I learned from a friends mother 20 years ago (gulp I’m that old 🙂 ).
- 3 Green Peppers
- 1 Onion
- 1/2 cup Italian Dressing
- 1 lb Ground Round
- 6 oz Cornbread Stuffing Mix
- 6 oz Shredded Cheddar Cheese
Cut the peppers lengthwise in half and remove the seeds. Preheat your oven to 400 degrees. In a 9 X 13 baking dish, cook the pepper halves cut side up for 10 minutes. Chop your onion into 1/2″ pieces. In a large skillet (use pan spray if not using non stick pan), cook the onion in the dressing on medium heat until the onions are crisp but tender, stirring frequently. Remove the onions and place them aside in a bowl. Brown the meat in the same skillet and drain. Prepare the stuffing according to package directions. Add the stuffing and onions to the meat and mix. Remove the peppers from the oven and spoon the mixture into the peppers. Top with the cheese, cover the dish and bake for 15 – 20 minutes or until the filling is 165 degrees.
This makes 6 servings but is easily doubled for a large Thanksgiving crowd! Enjoy!