Chicken & Cornbread Stuffed Peppers | Mostly Homemade Mom

Chicken & Cornbread Stuffed Peppers

June 21, 2013
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... 

First Prize - Roasted Poblano Chicken Posole with Floating Corn Cake Islands by Lorie R. of Buckatunna, Mississippi

Second Prize - Harvest Apple Cornbread Panzanella 
by Crystal S. of Northglenn, Colorado

Third Prize - Poppin' Chicken Pones 
by Kim B. of Henegar, Alabama

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!

Chicken & Cornbread Stuffed Peppers (Poppin' Chicken Pones)
Kim B. of Heneger, Alabama

4 poblano chile peppers (I used green bell peppers)
2 cups cooked, shredded chicken
1 (1.25 oz) package taco seasoning
1 (4 oz) can chopped green chiles
1 (14 oz) can tomatoes with green chiles, drained
1/2 cup creamed corn
1 cup shredded Colby and Monterey Jack cheese blend
1 (6.5 oz) package Martha White Yellow Cornbread & Muffin Mix
1 large egg
1/2 cup milk

Spicy Ranch Sauce
1/2 cup ranch dressing
1 teaspoon hot sauce
1 teaspoon lime juice

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!

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7 comments on "Chicken & Cornbread Stuffed Peppers"
  1. This sounds beyond amazing. I can't wait to try it!

  2. yum the panzanella!

  3. Parrish-LifeWithTheCrustCutOffJune 26, 2013 at 12:18 PM

    This looks awesome!!! We would love it if you would link up at our linky party:

    Live every Wednesday to Sunday.

    Hosted by: Parrish @ Life with the Crust Cut Off Dana @ This Silly Girl's Life

    We hope to see you there!

  4. They look mouthwatering good!
    I would love to have you share this and/or any other recipe at Wednesday Extravaganza - A Foodie Link Party. Hope to see you there :)

  5. Cathy@LemonTreeDwellingJune 27, 2013 at 9:02 AM

    What a delicious twist on stuffed peppers! I would love to try this!!

  6. oh. I have to try this - thanks for sharing!

  7. elisabeth@foodandthriftJune 27, 2013 at 3:02 PM

    I left a comment earlier but could not send it until I signed up with Disqus. Love your unusual, creative and tasty stuffed peppers. Following your blog...found you thru Katherines Corner!