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Cornbread Stuffing with Bell Peppers

This cornbread stuffing comes alive with red, green and yellow peppers and once again woven through with the magic of perennial herbs.

Cornbread Stuffing with Bell Peppers

This Recipe is :



  • 1 recipe 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


  1. Heat the oil and vegan butter.
  2. Add the onion, celery and bell peppers and saute until they begin to soften, about five minutes.
  3. Season with salt and pepper and add herbs. Turn off heat.
  4. 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.
  5. Empty the stuffing into an oiled, rectangular baking dish and bake about 45-60 minutes or until the top is brown and crunchy.
  6. Garnish with more fresh herbs, if you like.




Vaishali Honawar is a former journalist and the blogger behind Holy Cow! Vegan where she veganizes popular Indian recipes and dishes up food for thought. Vaishali was born in India and now lives in the Washington, D.C. area with her husband, two dogs, and two cats. She is a foster volunteer for the city’s animal shelter and she must be doing something right because one of her foster dogs, Freddie, adopted her for a good six years.



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