two baked stuffed bell peppers topped with crispy bacon on a white plate with green beans

First, the unique combination of crumbled cornbread, and long grain and wild rice.  I know what you're thinking.  Cornbread?  Yes, cornbread!  The crumbed cornbread adds a subtle, savory slight sweetness to the filling that will amaze your tastebuds. 

Second, the bacon! Each bell pepper is topped with a slice of bacon before baking.  Need I say more?  Oh, how the bacon adds to the flavor of these unique stuffed bell peppers. 

Third, I've included some time-saving steps that will get you that much closer to eating time. 

closeup of baked stuffed bell pepper

Below is a photo of the bell peppers before placing them in the oven to bake.  The bacon that I used was rather wide, allowing each half slice to completely cover the tops.  If the bacon you use is not as wide, then place both halves on top of bell pepper.

uncooked stuffed bell peppers with bacon slice on top of each

Below is the finished product, right out of the oven.  The bacon browned up nicely and the bell pepper stuffing and seasonings have infused with the ground beef, cornbread & rice!  

baked stuffed bell peppers with crispy bacon sliced on top of each

Serve these piping hot on a plate with your favorite veggie.  I used the "steam in the bag" green beans.

If you like this recipe, let me know.  I'd love to hear from you!

You may also want to try these other comfort food recipes:

Quick and Easy Red Beans and Rice with Sausage

Poppy Seed Chicken YumYum

Southern Shrimp and Rice Casserole

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AuthorlifeloveandblogCategoryDifficultyBeginner
two baked stuffed bell peppers topped with crispy bacon on a white plate with green beans
Yields1 Serving
 2 lbs Ground beef
 10 oz Bag of frozen chopped onion, bell pepper, and celery
 2 Cans diced tomatoes (basil, garlic, and oregano), undrained
 8 oz Tomato sauce
 10 Large bell peppers, use a variety of colors if desired. Use more bell peppers if using small to medium size
 8 oz Pouch of seasoned long grain and wild rice (pre-cooked). Preferably the 8.8 oz size bag.
 6 oz Bag of cornbread mix. Cooked and crumbed. (Not muffin mix as this will be too sweet)
 Salt, pepper, red pepper/cajun seasoning, garlic (all to taste). Start off with 1/2 tsp each; then continue to add seasonings per your taste preference.
 10 Slices of bacon. One slice of bacon per bell pepper. Cut each slice of bacon in half.
1

Prepare the cornbread per package directions. Cool. Once completely cooled, crumble it. I used my food processor to crumble the cornbread. Set aside.

2

Cut the tops off of each bell pepper. Place them on an ungreased baking sheet. Or place into a muffin pan to help peppers stand up straight.

3

Brown the ground beef with the onion, bell pepper, celery mixture. Drain. Add the canned tomatoes, tomato sauce, and seasonings. Cover and simmer for about 25 minutes. Check the seasonings and add additional seasonings if needed. Remove from heat. Add the pouch of pre-cooked long grain and wild rice. Add the crumbled cornbread and mix well.

4

Fill each bell pepper with mixture; pack fairly tight. Top each bell pepper with one slice of raw bacon that has been cut in half. In other words, place both halves on top of bell pepper.

5

Bake at 350 for about 30 minutes or until bacon is nicely browned and crisp.

Ingredients

 2 lbs Ground beef
 10 oz Bag of frozen chopped onion, bell pepper, and celery
 2 Cans diced tomatoes (basil, garlic, and oregano), undrained
 8 oz Tomato sauce
 10 Large bell peppers, use a variety of colors if desired. Use more bell peppers if using small to medium size
 8 oz Pouch of seasoned long grain and wild rice (pre-cooked). Preferably the 8.8 oz size bag.
 6 oz Bag of cornbread mix. Cooked and crumbed. (Not muffin mix as this will be too sweet)
 Salt, pepper, red pepper/cajun seasoning, garlic (all to taste). Start off with 1/2 tsp each; then continue to add seasonings per your taste preference.
 10 Slices of bacon. One slice of bacon per bell pepper. Cut each slice of bacon in half.

Directions

1

Prepare the cornbread per package directions. Cool. Once completely cooled, crumble it. I used my food processor to crumble the cornbread. Set aside.

2

Cut the tops off of each bell pepper. Place them on an ungreased baking sheet. Or place into a muffin pan to help peppers stand up straight.

3

Brown the ground beef with the onion, bell pepper, celery mixture. Drain. Add the canned tomatoes, tomato sauce, and seasonings. Cover and simmer for about 25 minutes. Check the seasonings and add additional seasonings if needed. Remove from heat. Add the pouch of pre-cooked long grain and wild rice. Add the crumbled cornbread and mix well.

4

Fill each bell pepper with mixture; pack fairly tight. Top each bell pepper with one slice of raw bacon that has been cut in half. In other words, place both halves on top of bell pepper.

5

Bake at 350 for about 30 minutes or until bacon is nicely browned and crisp.

Phenomenal Stuffed Bell Peppers Topped with Bacon