Cornbread & Crab Stuffed Poblano Peppers

I found this recipe while at the grocery store last week. My grocery store has these little cooking demos going on all the time and they work from a monthly sale flyer that has recipes in there. Because HEB is Texas based, grocery store, their recipes usually have a little southern flair to them and my husband tends to like their recipes. So here is a super easy weeknight meal that goes great with avocado slices & black beans.

I did edit it slightly. The original, makes 10 stuffed peppers and since I was just cooking for Cancy & I, we trimmed it down a bit.

Cornbread & Crab Stuffed Poblano Peppers

1 large eggs
3/4 cup milk
1 packages (6 oz. each) Mexican Style Cornbread Mix
2 Poblano Peppers
Aluminum Foil
5 oz. Lump Crabmeat
1/4 cup Shredded Mexican Blend Cheese
 
Whisk eggs and milk together in a bowl. Add cornbread mix and stir just enough to moisten. Set aside. Slice peppers in half lengthwise and remove seeds and ribs.

On a non-stick baking sheet, crumple foil to make a cradle for each pepper half. They need to lay flat for baking.

Divide Crabmeat between each pepper shell. Then spoon cornbread batter over crab meat. Sprinkle tops with shredded cheese and bake at 400°F until golden brown.