1 box pareve corn muffin mix (or use recipe below)
½ cup green pepper chopped
½ cup roasted red peppers, chopped (from a jar)
2 tablespoons freshly chopped cilantro leaves
6 red peppers or poblano peppers, halved lengthwise and seeded
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
Prepare corn muffin mix according to package directions, green peppers, roasted red peppers and cilantro when you add other ingredients. Arrange poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.
Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean.
1 cup self-rising cornmeal
3/4 cup self-rising flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup vegetable oil
1 (8-ounce) container pareve tofutti sour cream
1 (8-ounce) can cream-style corn
In a large bowl, stir together the cornmeal, flour, salt, and cayenne. In another bowl, beat together the oil, eggs, and pareve sour cream until well blended. Add the corn mixture to the flour and stir until just mixed.