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Recipes
Shopping list
Ingredients
- 2 oz sharp cheddar cheese
- Cooking spray
- 1 medium cubanelle pepper
- 1 (8.5 oz) box corn muffin mix
- 1 large egg (or ¼ cup egg substitute)
- ⅓ cup whole milk
Prep
- Preheat oven to 400°F. Coat 9-inch-round cake pan with spray.
- Remove stem and seeds from pepper; cut pepper in half.
Steps
- Preheat oven to 400°F. Shred cheese (½ cup). Coat 9-inch-round cake pan with spray. Cut pepper in half lengthwise, discarding stem and seeds. Place pepper halves on baking sheet; bake 8–10 minutes until softened. Let stand to cool, then chop finely.
- Prepare corn muffin batter following package instructions (using listed egg and milk). Stir in peppers and cheese until well blended.
- Transfer batter to prepared pan; bake 12–15 minutes until golden. Let stand 3–4 minutes to cool. Slice and serve.
Amount per ⅛ recipe serving: Calories 170, Total Fat 7g, Sat Fat 3.5g, Trans Fat 0g, Chol 35mg, Sodium 320mg, Total Carb 23g, Fiber 1g, Total Sugar 7g, (Incl. 5g Added Sugars), Protein 4g, Vitamin D 0%, Calc 8%, Iron 6%, Potassium 2%