I had these baby bell peppers that I had to use so I was thinking cornbread…..Then I thought cheesy cornbread. Then I made them so darn cheesy they were pudding and I topped it with a FORKING AMAZING salsa macha. You can buy salsa macha from many stores and Mexican grocery stores but the recipe on The FORKING Truth is FORKING AMAZING. Don’t mean to brag…BUT…If I was on a competition show…I’d WIN for this. If a restaurant served this they’d be written in the newspaper for this dish. That is how FORKING AMAZING they really taste!…..Anyways…… This recipe makes at least 24 mini stuffed peppers…I ran out of peppers but had enough to do at least 5 more. I’m figuring around 8 servings thinking that you are going to eat about three mini peppers a serving.

Ingredients for around 8 servings

1/4 cup cornmeal

1/4 cup masa de harina

1/2 cup flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 cup butter – melted (doesn’t matter if salted or not you adjust salt)

sea salt – to taste

1 egg – lightly beaten

1/2 cup milk

1 cup shredded mature cheddar

2-3oz sliced mature cheddar (this is for topping the corn puddings)

3 Tablespoons salsa macha

24 mini bell peppers

2 Tablespoons extra virgin olive oil

Directions

Set oven to 350 degrees F.

The baby bell peppers get sprayed with oil and go on a sheet pan. Roast the peppers until cooked. Ovens do differ…in my old oven this would take only 15 minutes. In my current oven this took 30 minutes.

Line mini muffin pan(s) with paper liners.

In a large mixing bowl add the cornmeal, masa de harina, flour, baking powder, baking soda, cheese and mix well, Add the melted butter, egg, milk, You will need a little salt. I used salted butter and added about 5 turns of salt from my salt grinder.

When the peppers are cool enough to handle remove cores and stems. Split them down the middle and put them in the cups.

Fill about 3/4 of the cup with corn pudding mixture. Then top each with a chunk of cheese.

This goes on the middle rack of your preheated 350F oven. For around 15 minutes.

Serve warm and top with salsa macha.

They are FORKING SCRUMPTIOUS!

Enjoy!