
For this recipe you can use one 8×3 inch loaf pan or a standard cupcake pan like I did here. I didn't have any bell pepper on hand so I skipped it, but it's up to you.
Would I make this again? Yes.
Chile-Cheese Bread
Ingredients:
2 cups AP flour
2 tsp. granulated sugar
1 Tbsp. baking powder
1 tsp. freshly ground black pepper
1 tsp. salt
4 oz (1 cup) sharp cheddar cheese, shredded
1 cup whole milk
1/3 cup canola oil
1 egg
1 4-ounce can chopped green chiles
3 Tbsp. finely chopped jalapeno chile, veined and seeded
1/2 cup finely chopped red or orange bell pepper
Directions:
Preheat the oven to 375 and grease an 8×3 inch loaf pan.
1. Sift together the flour, salt, pepper, sugar, and baking powder in a medium bowl. Add the cheese and stir until it’s evenly distributed throughout the mixture.
2. Whisk the milk, oil, egg, green chiles, jalapeno, and bell pepper in another bowl. Make a well in the center of the flour mixture, and pour the milk mixture in the center. Briefly blend with a spatula, until the dry ingredients are just incorporated.
3. Pour the batter into the prepared pan. Bake until the top is golden-brown, and springs back when touched in the center, about 45-50 minutes. Cool on a rack for 10 minutes, then remove the bread from the pan and cool completely.

Source: Ella Says Opa