• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Cheesy Stuffed Peppers with Cornbread

    Stuffed peppers are always a hit, but these Cheesy Stuffed Peppers with Cornbread combine some habanero jack cheese, left over cornbread and eggs for an easy and delicious brunch dish you won’t be able to resist. 


    Ingredients
    4
    large bell peppers, tops, ribs, and seeds removed
    4
    ounces
    habanero jack cheese, shredded
    4
    eggs
    *
    Salt and pepper, to taste
    *
    parsley, avocado, and parmesan as garnish
    Directions
    Preheat oven to 375.
    Place bell peppers in an 8x8 square pan and bake uncovered for 15 minutes.
    In a bowl combine cornbread and habanero cheese. Remove peppers from oven. Divide cornbread mixture among bell peppers. Push the mixture down in the center to create a well.
    Crack an egg over each pepper into their perspective wells. Sprinkle with salt and pepper. Cover peppers with aluminum foil and transfer to oven. Bake an additional 30-40 minutes, until eggs are set and peppers are wrinkled and tender.
    Garnish peppers with parsley, avocado and freshly grated parmesan.

    The base number of servings for this recipe is 4
    OK

    Categories 

    BrunchVegetarian

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