Photo: Iain Bagwell; Styling: Missie Neville Crawford
We love these stuffed peppers as an appetizer, but you can also serve them as a side dish. Be sure to use baby bell peppers and not mini sweet peppers (shaped like jalapeños) so they're big enough to accommodate the filling. As an alternative to broiling, you can char the peppers directly over a gas flame, turning frequently with tongs.
Serves 6 (serving size: 1 stuffed pepper)
1. Preheat broiler to high.
2. Arrange peppers on a baking sheet. Broil 4 minutes or until charred but firm, turning once. Cut stem ends off, and reserve. Remove ribs and seeds; discard.
3. Preheat oven to 425°.
4. Stuff peppers evenly with Classic Corn Bread Dressing; place, upright, on baking sheet. Bake at 425° for 7 minutes.
5. Heat broiler to high. Sprinkle peppers with cheese. Broil 2 minutes or until tops are golden. Serve with pepper tops.