Cornbread-Stuffed Bell Peppers with Sage and Cheddar

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Bell peppers filled with moist cornbread mixed with savory sage and sharp cheddar, baked to a golden finish for a comforting holiday side dish. This American-inspired holiday recipe, ready in about 50 minutes, pairs cornbread mix, milk, large egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 280 cal/serving

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Ingredients

4 large bell peppers, tops cut off and seeds removed
1 box (8.5 oz) cornbread mix
3/4 cup milk
1 large egg
1/4 cup unsalted butter, melted
2 tbsp fresh sage, chopped
1 cup sharp cheddar cheese, shredded
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil

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Instructions

Step 1: Preheat the oven to 375°F (190°C). Lightly brush 4 large hollowed bell peppers with 1 tbsp olive oil and place them upright in a baking dish.
Step 2: In a mixing bowl, combine 1 box (8.5 oz) cornbread mix, 3/4 cup milk, 1 large egg, and 1/4 cup melted unsalted butter. Stir until just combined.
Step 3: Fold in 2 tbsp chopped fresh sage, 1 cup shredded sharp cheddar cheese, 1/2 tsp salt, and 1/4 tsp black pepper into the cornbread batter.
Step 4: Spoon the cornbread mixture evenly into the prepared bell peppers, filling each to the top.
Step 5: Bake the stuffed peppers for 30-35 minutes until the cornbread is golden and set, and the peppers are tender but still hold their shape.
Step 6: Remove from oven and let cool for 5 minutes before serving warm.