This is a recipe contest entry for the Desert Pepper Blogger Recipe contest! I love having fun appetizers for Game Day, and this cornbread stuffed sweet pepper recipe is easy and so satisfying.
The cornbread bakes in the airfryer and creates a fluffy filling for the sweet pepper, complemented by tangy salsa and creamy cheese. 4 sweet peppers will make 8 servings, so just double the recipe if you are entertaining a larger group.
Desert Pepper sources from high quality fresh ingredients and therefore the flavors are natural and delicious. The Cantina Medium Red Salsa is the perfect companion for snacking or authentic cooking. The flavors are bright and fresh with just enought heat to light up your taste buds.
Spicy Cornbread Sweet Pepper Bites (Air Fryer)
Yields: 8 servings Prep time: 20 minutes Cook time: 15 minutes
Ingredients:
- 8 small sweet bell peppers (red, orange, or yellow)
- 1 cup cornbread mix
- 1/4 cup milk
- 1 egg
- 1 tablespoon melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Desert Pepper Cantina – Medium Salsa
- 1/2 cup shredded cheddar cheese
Instructions:
- Preheat air fryer: Preheat your air fryer to 350°F (175°C).
- Prepare peppers: Cut the sweet peppers in half lengthwise and remove the seeds and membranes. Lightly oil the inside of each pepper half.
- Make cornbread batter: In a small bowl, combine the cornbread mix, milk, egg, melted butter, salt, and pepper. Stir until well combined.
- Fill peppers: Divide the cornbread batter evenly between the 8 pepper halves. Top each half with a spoonful of salsa and a sprinkle of shredded cheddar cheese.
- Air fry: Place the filled pepper halves in the air fryer basket and cook for 15-20 minutes, or until the cornbread is golden brown and the cheese is melted and bubbly. Shake the basket halfway through cooking to ensure even browning.
- Serve: Let the pepper bites cool slightly before serving.Serve with additional Desert Pepper Cantina Salsa! Enjoy as a delicious appetizer or side dish.
Optional: For added heat, you can add a pinch of cayenne pepper or a dash of hot sauce to the cornbread batter.
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