Cornbread-Stuffed Cherry Peppers

by Rachael Ray Show Staff 5:00 PM, March 28, 2009

Aired March 28, 2009

Serves 6 servings
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

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.