South Texas Footballs
From pintobean 19 years ago
- 30 minutes to make
- Serves 4
Stuffed peppers that will serve as appetizer, side , or main dish.
Ingredients
- 4 large bell peppers ( any color) red shopping list
- 2 cups self rising corn meal shopping list
- 1 small can mexicorn ( drained ) shopping list
- 1 egg shopping list
- 2 fresh hot peppers (any ) diced and seeded shopping list
- 1/4 cup chopped onion shopping list
- 1 cup (+/-) buttermilk shopping list
- 1 block onion & chive cream cheese or plain shopping list
- 1/4 cup melted butter shopping list
- 1/4 tsp. baking powder ( optional ) shopping list
How to make it
- 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.
maywest
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" It was excellent "