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Cornbread-Stuffed Cherry Peppers

Serves 6 servings

Originally aired

INGREDIENTS
  • 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
PREPARATION

Preheat oven to 400F.

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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