RECIPES › Chorizo Cornbread Stuffed Peppers

Chorizo Cornbread Stuffed Peppers

Name: Chorizo Cornbread Stuffed Peppers
Prep time: PTM
Total time: PTM
Ingredients: 1 box Krusteaz Southern Cornbread & Muffin Mix; 1 cup Milk; 1/3 cup Butter, melted; 2 Eggs; 8 Red or green bell peppers; 6 oz (about 3/4 cup) Uncooked chorizo; 1/4 cup Red or green bell pepper, finely chopped (Pro tip: use the pepper tops that are sliced off in step 2); 3 tbsp Onion, finely chopped; 2 tbsp Canned green chilis; 1 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 Southern Cornbread & Muffin Mix 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 mins

TOTAL TIME

60-65 mins

SERVINGS

8 stuffed peppers

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1 box Krusteaz Southern Cornbread & Muffin Mix

1 cup Milk

1/3 cup Butter, melted

2 Eggs

8 Red or green bell peppers

6 oz (about 3/4 cup) Uncooked chorizo

1/4 cup Red or green bell pepper, finely chopped (Pro tip: use the pepper tops that are sliced off in step 2)

3 tbsp Onion, finely chopped

2 tbsp Canned green chilis

1 cup Shredded cheddar cheese, divided

STEP 1

Heat oven to 375°F. Lightly grease bottom of 9x13-inch baking pan.

STEP 2

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

STEP 3

Combine milk, eggs, melted butter and cornbread mix in a large bowl. Stir until combined.

STEP 4

Add uncooked chorizo, onions, peppers, chilis and 1/2 cup shredded cheese and stir 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.