I 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.
