Cooking spray
1 box pareve corn muffin mix (or use recipe below)
½ cup green pepper chopped
½ cup roasted red peppers, chopped (from a jar)
2 tablespoons freshly chopped cilantro leaves
6 red peppers or poblano peppers, halved lengthwise and seeded

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

Prepare corn muffin mix according to package directions, adding green peppers, roasted red peppers and cilantro when you add other ingredients. Arrange pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.

Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean.

Corn Muffins
1 cup self-rising cornmeal
3/4 cup self-rising flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup vegetable oil
2 eggs
1 (8-ounce) container pareve tofutti sour cream
1 (8-ounce) can cream-style corn

In a large bowl, stir together the cornmeal, flour, salt, and cayenne. In another bowl, beat together the oil, eggs, and pareve sour cream until well blended. Add the corn mixture to the flour and stir until just mixed.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!