21Jun2013Chicken & Cornbread Stuffed Peppers 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! Don’t miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. {linking up!}
Parrish-LifeWithTheCrustCutOff saysJune 26, 2013 at 4:18 pmThis looks awesome!!! We would love it if you would link up at our linky party:http://www.lifewiththecrustcutoff.com/two-girls-and-a-party-link-up-22/Live every Wednesday to Sunday.Hosted by:http://www.lifewiththecrustcutoff.com/ Parrish @ Life with the Crust Cut Offhttp://thissillygirlslife.com/ Dana @ This Silly Girl's LifeWe hope to see you there!Reply
Jutta saysJune 26, 2013 at 6:41 pmThey 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 🙂 http://www.hungrylittlegirl.com/1/post/2013/06/wednesday-extravaganza-34.htmlReply
Cathy@LemonTreeDwelling saysJune 27, 2013 at 1:02 pmWhat a delicious twist on stuffed peppers! I would love to try this!!Reply
elisabeth@foodandthrift saysJune 27, 2013 at 7:02 pmI 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!Reply