Cornbread-Stuffed Cherry Peppers
A quick and easy vegetarian appetizer.
- 1 box cornbread mix
- 1 egg
- 1/3 cup milk
- 5 scallions, finely chopped
- 1 cup shredded cheddar cheese, divided
- 2 large jars cherry peppers, tops cut off and seeds removed
Pre-heat oven to 400ºF.
In a medium-size bowl, prepare the cornbread according to package directions. Mix in the scallions and 3/4 cup of cheese.
Set cherry peppers in a mini muffin tin cut side-up so they stay upright. Fill each pepper with the mix then top each with a sprinkle of the remaining cheese. Bake until cooked through and golden on top, about 15 minutes.
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