Make your cornbread (I use 3-4 boxes of Jiffy Cornbread Mix). Cook dat and let it sit out...

Take a big black iron skillet (magnolite will do, but I like the way the black iron does).. put 2 sticks of Margarine on a med. fire. Once that is melted, put in your onions and stuff and cook them translucent.

Add both pints of dressing mix and seasoning (salt, red pepper, tony's, what you like). Cook that for about 25 minutes on a medium high fire.

Now, add 3/4 cup chicken broth and bring that back to a simmer.

Once that simmers for about 5-10 minutes, add shallots cut up and turn off the fire.

The mix should be pretty good about now and has a little consistency but not too watery...

Ok, now break up the cornbread and start mixing that in the big black iron pot.. Keep adding cornbread until it is moist and will hold together if you make a ball. A little tighter than boudin filling consistency.

Next, get your bell peppers ready while that is simmering. Cut them in half, get out the seeds and put in pot of slow boil water. “Paw Boil” dem tings till day kinda soft (about 2 minutes in the water).

Now, check your cornbread dressing and make sure it is not dry at all.. but no standing liquid in the mix. If dry, add some chicken broth..

Take your ‘Paw Boiled” pepper and fill it up and round the top with the dressing.

I then take bread crumbs and sprinkle on top and put in the oven for about 15 minutes..

Dare ya go.. easy huh…

Enjoy.

COOYON