CORN BREAD STUFFING WITH ROASTED PEPPERS
10 to 12 cups; 13 to 16 servings
Two drained 4-ounce cans diced mild green chiles can be substituted for the roasted peppers.
Prepare:
- 4 poblano peppers or 8 Anaheim peppers
- 3 jalapeño peppers
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
Toss the corn bread with the seasonings and bake as directed.