Corn Bread Stuffing With Roasted Peppers
30m prep 40m cook 1h 10m ready
10 to 12 cups; 13 to 16 servings Two drained 4-ounce cans diced mild green chiles can be substituted for the roasted peppers.
Ingredients
- 1 Basic Corn Bread Stuffing or Dressing (opens in new tab)
- 4 poblano peppers or 8 Anaheim peppers
- 3 jalapeño peppers
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup frozen, canned, or fresh corn kernels
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 Basic Corn Bread Stuffing or Dressing
- 4 poblano peppers or 8 Anaheim peppers
- 3 jalapeño peppers
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup frozen, canned, or fresh corn kernels
Let's Cook
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Step 1.
Prepare: Basic Corn Bread Stuffing or Dressing
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Step 2.
Roast: 4 poblano peppers or 8 Anaheim peppers; 3 jalapeño peppers
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Step 3.
Peel, seed, and chop the peppers and add to the stuffing along with: 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 cup frozen, canned, or fresh corn kernels
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Step 4.
Toss the corn bread with the seasonings and bake as directed.
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