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
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
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.