Crispy Creole Hush Puppy Mix 
Spinach Pinwheels
Whether for St. Patrick's Day, a party, or just a night in with the family, these…
Get RecipeTaking Hush Puppies to a whole new level of flavor! With a touch of peppery heat and rich cheese, these Hush Puppy Stuffed Poblanos by Chef Edouardo Jordan are the perfect way to start an amazing meal.
Ingredients
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1 Box Tony’s Crispy Creole Hush Puppy Mix
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1/2 Cup Green Bell Pepper, Diced into Small Pieces
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1/4 Cup Camembert Cheese, Diced
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3 Poblano Peppers
- Clear
Directions
- Preheat oven to 350°F.
- Mix the contents of the Tony’s Crispy Creole Hush Puppy Mix according to box directions.
- Add in diced bell peppers and cheese
- Split poblanos in half and remove the veins and seeds.
- Scoop the hush puppy mix into the peppers.
- Heat a pan with grapeseed oil and sear stuffed peppers, hush puppy side down, until golden brown. This will take about 2-3 minutes at 350°F.
- Flip peppers over and baste with hot oil. Peppers will blister and pop, so be careful of water splatter. Continue basting while peppers cook in the pan.
- Place in the oven and finish cooking for 5-8 minutes until the hush puppy mix is fully cooked.
- Remove from oven and slice and serve.
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