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
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.