Disclaimer: there is no lemon anywhere to be seen in this recipe…but…it’s the first thing I’ve cooked in a while and they turned out beautifully so I thought it was deserving of a picture and a post!
I found some beautiful peppers at my local farmer’s market this weekend. I had some amazing cornbread stuffed peppers at Biba a few weeks ago and thought I would try to recreate them. My cornbread recipe doesn’t even compare, but I thought it was still quite good.
- 1 box corn muffin mix
- 1 egg
- 1/3 cup milk
- 5 scallions, finely chopped
- 1 cup finely shredded cheddar cheese
- 6 medium-sized peppers
- Preheat oven to 400ºF.
- In a medium-size bowl, prepare the cornbread according to package directions. Mix in the scallions and 3/4 cup of the cheese.
- Line a cookie sheet with wax paper. 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.