Corn Bell Pepper Cup

1 bell pepper, finely chopped
1 medium onion, finely chopped
1 cup celery, finely chopped
1 tablespoon butter
1 can Rotel tomatoes or 1 cup tomatoes, chopped
1/4 cup onion tops
1 package jalapeno cornbread mix
1 can mexicorn
1 can whole kernel corn
1 can cream style corn
8 ounces shredded cheese
1/4 cup oil
2 eggs
10 to 12 small to medium bell peppers

Saute first four ingredients until soft. Add Rotel and cook until all liquids are dissolved. Mix oil and eggs together. Add all other ingredients into the bowl with the egg mixture except for bell peppers. This is better if you place the mixture in the refrigerator overnight. Cut tops off bell peppers and remove pulp and seeds. Fill bell peppers with cold mixture, up to 1/4 from the top Bake at 350F for 30-45 minutes. Before removing from oven place a tomato slice and cheese on top of each cup for garnish.

Serves 10.

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Cajun Country -- New Iberia, Louisiana