Cornbread-Stuffed Poblano Peppers

cornbread-stuffed poblano peppers | cameraLinz.com

cornbread-stuffed poblano peppers | cameralinzI wasn’t so sure how these would bake up when I was pouring them into the pepper halves. But wow, I was worried for nothing! These baked perfectly and are addictive too. I ate nearly two whole peppers after they cooled off. And more for lunch the next day!

You could use any recipe for the cornbread – whatever your favorite is. I took the easy road and used a box of Jiffy cornbread!

Choose your peppers wisely – they should be shaped and cut so that they can stand on their own and hold batter well.

We ate them as a side with tacos. I think they’d be good at a cookout with grilled chicken or with soup/chili/jambalya. All alone. Whatever floats your boat.

Cornbread-Stuffed Poblano Peppers

Ingredients:
  • cornbread recipe, whatever that entails
  • half of a small jar of pimentos, drained (more if you like them a lot!)
  • 1/2 cup of shredded pepper jack cheese
  • 1/4 cup chopped cilantro, optional
  • 4 – 6 poblano peppers, halved and seeded
Directions
  • Preheat oven to 400°
  • Lightly grease a baking sheet
  • Mix up the cornbread recipe as directed. Add pimentos and cheese.
  • Let the batter rest while you slice the peppers in half and get the seeds out.
  • Give the batter one last little stir-up, it’ll help it rise better.
  • Pour the batter into the pepper halves.
  • Bake at 400° for about 20 minutes or until the cornbread is golden and lightly crispy on top.
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