Cornbread Stuffed Bell Peppers

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 4 ingredients. The key ingredients include: 3 to 4 large green bell peppers, cut into 4 sections each, 1 to 2 pans Mexican cornbread (already cooked), 3 cans Ro-Tel tomatoes, crushed (mild), mayonnaise to suit your taste.

Yes, Cornbread Stuffed Bell Peppers falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.