Green bell peppers stuffed with cheesy chicken & cornbread, drizzled with a spicy ranch sauce!
A few months ago, I posted a Southwest Cornbread Skillet in honor of Martha White's annual Martha White/Lodge Cast Iron Cornbread Cook-off. Well they've chosen the winners and I have to say they all sound absolutely delicious! They even sent the recipes for me to try - drumroll, please...
Don't they all sound AWESOME?? I couldn't wait to taste the third place winner, Poppin' Chicken Pones. I LOVE stuffed peppers and this seemed like such a fun twist on the traditional recipe with beef, veggies, and rice.
Now this one I used regular bell peppers, just to dial down the heat a bit for my young kiddos. I'll bet the poblanos would be wonderful in this!
Slice peppers in half length wise and remove stem and seeds. Arrange cut side up on a 12 x 15 inch Lodge cast iron platter or a 12 inch Lodge cast iron skillet. In a large bowl, combine chicken, taco seasoning, green chiles, diced tomatoes, creamed corn, shredded cheese, egg, milk, and cornbread mix. Stir to combine well. Spoon equal amounts of filling into each pepper. Bake 30 to 35 minutes or until lightly browned. In a small bowl, combine ranch dressing, hot sauce, and lime juice. Drizzle over stuffed peppers before serving.
That ranch sauce is out of this world, I'm telling you! Yum!