RECIPES › Chorizo Cornbread Stuffed Peppers

Chorizo Cornbread Stuffed Peppers

Name: Chorizo Cornbread Stuffed Peppers
Prep time: 15 min
Total time: PT60-65M
Yield: 4 stuffed peppers
Ingredients: 1 18 oz pouch Krusteaz Ready to Bake Cornbread Batter; 4 Red or green bell peppers; 4 oz Chorizo; 2 tbsp Onion, finely chopped; 2 tbsp Bell pepper, finely chopped (Tip: use the tops of the peppers you trim off!); 1 tbsp Canned green chilis; 1/2 cup Shredded cheddar cheese, divided

Our Chorizo Cornbread Stuffed Peppers recipe takes comfort food up a notch with bold flavors and simple prep. Krusteaz’s ready-to-bake cornbread batter pairs perfectly with spicy chorizo, melty cheese, and tender bell peppers. Just fill, bake, and enjoy a savory twist that’s weeknight-ready and crowd-pleasing.

PREP

15 min

TOTAL TIME

60-65 min

SERVINGS

4 stuffed peppers

1 18 oz pouch Krusteaz Ready to Bake Cornbread Batter

4 Red or green bell peppers

4 oz Chorizo

2 tbsp Onion, finely chopped

2 tbsp Bell pepper, finely chopped (Tip: use the tops of the peppers you trim off!)

1 tbsp Canned green chilis

1/2 cup Shredded cheddar cheese, divided

STEP 1

Heat oven to 375°F. Lightly grease bottom of 8x8-inch baking pan.

STEP 2

Wash bell peppers. Slice tops off and remove seeds and inner ribs. Set aside.

STEP 3

Cut pouch open. Squeeze batter into large bowl.

STEP 4

Stir in onions, peppers, chilis and ¼ cup shredded cheese until blended.

STEP 5

Scoop ½ cup filling into each pepper.

STEP 6

Cook 40-45 minutes or until toothpick inserted into center of filling comes out clean. Carefully sprinkle remaining cheese over tops of peppers. Cook an additional 5 minutes or until cheese is melted and beginning to brown.