Ingredients
- 1 bell pepper per person
- Cornbread
- Chicken broth
- Onion
- Black pepper
- Parmesan cheese
- Bake cornbread and let it cool
- Crumble or cube the cornbread into a large bowl
- Add chopped onion and chicken broth until the stuffing is moist
- Add black pepper
- Carefully cut the tops of the peppers and pull out the stem
- Fill the pepper with stuffing
- Sprinkle grated parmesan cheese on top of the stuffing
- Bake at 350 degrees for 20-30 minutes
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