• 1 small (8.5 ounce) box cornbread mix
  • 1 egg
  • 1/3 cup milk
  • ¾ cup corn
  • ¼ cup bacon bits
  • 2 green onions sliced
  • 1/8 teaspoon red pepper flakes
  • 2 bell peppers
  • 2 tablespoons shredded cheese

A savory and spicy stuffed pepper
Tales of the Dinner Belle
I learned something about bell peppers that I found interesting. Green bell peppers are simply the unripe version of red, orange or yellow ones. That explains their slightly bitter flavor compared to the others. Also, the spice “paprika” is dried red bell peppers. Lots of trivia for a vegetable that is also full of health benefits. One of my favorite recipes with bell peppers is my cornbread bacon stuffed peppers. They can be a side dish or a light meal. The flavors are savory, spicy, and also a little sweet. These peppers are simple to make and will dress up just about any meal, not to mention the conversation now that you have all that new and interesting trivia about the amazing bell pepper.
Belle’s Cornbread Bacon Stuffed Peppers
1 small (8.5 ounce) box cornbread mix
1 egg
1/3 cup milk
¾ cup corn
¼ cup bacon bits
2 green onions sliced
1/8 teaspoon red pepper flakes
2 bell peppers
2 tablespoons shredded cheese
Slice the bell peppers in half and scoop out the seeds and ribs. Place the halves in an 8 by 8 baking pan. Pour ¼ cup of water into the bottom of the pan. In a small bowl, combine the box of cornbread mix with the egg, milk, bacon bits, green onion, and pepper flakes. Spoon the mixture evenly into the bell pepper halves. Bake at 375 degrees for about 25 minutes or until cornbread is set and peppers are tender. Sprinkle with cheese and bake for another 2 minutes or until cheese is melted.