Appetizer? Side dish? BOTH! Serve these gems alongside your favorite roasted meats and poultry, or as a fun appetizer for your next party. I must warn you, they will be the first to go (I know this because they were the first to go at MY gathering). I think it's because they're not only delicious, they're super unique.
Want to prep ahead? Good idea! Assemble the peppers as described below, cover the dish with plastic wrap and refrigerate for up to 3 days. Pull the dish from the refrigerator and remove the plastic wrap 30 minutes before baking as directed below.
Cornbread Stuffed Mini Peppers
Cooking spray
8.5-ounce package dry corn muffin mix (plus 1 egg and 1/3 cup
milk to make as directed)
2 tablespoons unsalted butter
1/2 cup chopped celery
1/2 cup chopped onion
2 cloves garlic, minced
1 cup chicken broth
2 eggs, lightly beaten
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
16-ounce package mini sweet peppers, halved lengthwise and
seeded
Preheat the oven to 35o degrees. Coat a 9x13-inch baking dish with cooking spray.
Prepare the corn muffin batter according to the package directions (using the instructions for making cornbread in a greased 8-inch loaf pan).
Cool and crumble the bread into a large bowl. Set aside.
Melt the butter in a large skillet over medium heat. Add the
celery, onion, and garlic and cook for 3 to 5 minutes, until soft.
Add the mixture to the cornbread with the broth, eggs, sage,
oregano, 1 teaspoon salt, and 1/2 teaspoon pepper.
Spoon the mixture into the halved peppers and arrange the
peppers side-by-side in the prepared pan.
Serves 6-8
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