Recipe

South Texas Footballs Recipe

Add Step-by-Step Photos	Pintobean / All my dishes 2 years, 6 months ago Stuffed peppers that will serve as appetizer, side , or main dish. Prep:25m Cook:30m Servings:4	Pintobean
	southwestern

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maywest

shanya2

Ingredients

4 large bell peppers ( any color) red

2 cups self rising corn meal

1 small can mexicorn ( drained )

1 egg

2 fresh hot peppers (any ) diced and seeded

1/4 cup chopped onion

1 cup (+/-) buttermilk

1 block onion & chive cream cheese or plain

1/4 cup melted butter

1/4 tsp. baking powder ( optional )

Directions

Top bell peppers and remove seeds and veins.Place on baking sheet . butter bottom of peppers to prevent sticking.In mixing bowl blend all ingredients, reserve cream cheese. Batter should be thick but just able to pour i.e. butter milk (+/-). Quarter block of cheese & place one in middle of each pepper.Stand cheese vertical use a tooth pick from the bottom if needed.Fill each pepper with batter to top of cheese. Should be about 1/2 inch from rim of pepper. Bake in preheated oven 375 for 30 min. or until done. Top with favorite salsa and serve. Caution batter will fall . easy does it.

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