Cornbread Bacon Stuffing with Bell Peppers

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Grease a small square baking dish or coat it with cooking spray.

2. 2

   Stir together the muffin mix, cream, eggs, sugar, oil, vanilla, and poppy seeds to form a batter.

3. 3

   Bake in the preheated oven until golden brown and the top springs back when lightly pressed, 15 to 20 minutes.

4. 4

   Allow to cool completely.

5. 5

   Cut into small squares and transfer to a bowl.

6. 6

   Reduce the oven temperature to 350 degrees F (175 degrees C).

7. 7

   Cook the bacon in a large skillet over medium-high heat until browned.

8. 8

   Add the peppers and onions to the skillet; cook and stir until the vegetables are tender.

9. 9

   Remove from the heat and add to the bowl with the cornbread squares; season with marjoram, pour in the chicken broth, and mix.

10. 10

    Spoon the mixture into the prepared baking dish; cover with aluminum foil.

11. 11

    Bake in the preheated oven until heated through, about 30 minutes.

• Calories 522.3 kcal High
• Protein 13.67 g Good Source
• Carbs 57.98 g Moderate
• Total Fat 25.41 g High
• Saturated Fat 8.94 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 76.12 mg High
• Sodium 1156.85 mg High
• Fiber 4.71 g Moderate
• Sugar 6.02 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 78.79 mg Low Source
• Iron 1.13 mg Low Source
• Potassium 126.18 mg Low Source
• Vitamin A 55.7 mcg_rae Low Source
• Vitamin C 0.75 mg Low Source
• Vitamin D 0.75 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Onions 🧅