Look, it’s me again! I have to say, I am totally not in the habit of taking pictures of my food anymore. A camera once filled with images of dinner and a few sporadic cat pictures is now completely filled with baby pictures. These days, I’m lucky to be able to make dinner and wolf it down let alone plate it nicely, find some decent light, and take a photo!
Needless to say, our dinners these days are usually quick and easy, and stuffed peppers are just that. This version of stuffed peppers is sort of a combination of ideas from my sister, Erin, and I. (Hi, Airy!) I came up with the cornbread part, and she came up with the filling. There isn’t really a “recipe” for these, more like a method. Of course, you can make them any way you’d like, and the variations are endless. I will say, with this version, I would recommend adding something spicy, like salsa or hot sauce, to cut the creaminess and sweetness of the cream cheese and cornbread. You could even mix some canned green chiles into the cornbread batter.
- 3 bell peppers, halved and seeded
- 1/2 pound ground turkey (or beef or chicken, any leftover meat would work)
- 1/2 container Philly Cooking Cream, Southwest variety
- 1/4 onion, chopped
- 1 box Jiffy corn muffin mix (plus 1 egg and 1/3 cup milk)
- Shredded cheese for topping
- Place peppers cut side down on a foil-lined baking sheet, add a little water. Bake at 375 for about 10-15 minutes or until peppers are tender.
- Cook turkey and onions in a skillet, stir in cream cheese, set aside.
- Make corn muffin batter according to package directions.
- Fill peppers with meat mixture, then top with corn muffin batter. You’ll probably have batter leftover… make a muffin with it or something 🙂
- Top batter with cheese. Bake until corn muffin is slightly brown and cooked through. Sorry, I didn’t time this… maybe 8-10 minutes, just keep an eye on them!