Pepper Bacon Cornbread Stuffing

Difficulty: Moderate
Time: 65 minutes
Serves: 8

  • 1 – 1 lb loaf cornbread, cut into 1/2″ cubes
  • 1 hot pepper finely chopped
  • 2 Maestro® Red Bell Peppers, diced
  • 4 ribs celery, chopped
  • 2 yellow onions, thinly sliced
  • ½ lb smoked bacon, diced
  • 1 tbsp of each: fresh sage, fresh thyme, fresh Italian parsley, all finely chopped
  • ½ cup chicken stock
  • 2 tbsp butter, melted
  • *Salt and pepper, to taste

Equally good as a side dish for baked ham, this Maestro® Sweet Bell Pepper cornbread stuffing is great at soaking up flavor. An effortless move away from the ordinary.


  1. Heat oven to 325ºF.
  2. Butter a 2-quart baking dish.
  3. Place cornbread on a baking sheet and place in oven for 20 minutes to dry out.
  4. In a large skillet, over medium/high heat, sauté bacon until nicely browned. Remove bacon and sauté celery and onions in remaining bacon fat until softened. Add hot pepper and Maestro® Red Bell Peppers and sauté for another 2 minutes. Add herbs and season to taste with salt. Remove from heat.
  5. Toss cornbread with vegetable mixture and bacon. Season to taste with salt and pepper.
  6. Transfer to the buttered baking dish and drizzle with chicken stock. Bake, uncovered for 30 minutes or until golden brown.