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Cornbread-Stuffed Cherry Peppers


  • 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. back to top