Chicken and cornbread stuffed peppers (aka poppin’ chicken pones) are a zesty update to a classic meal. Featuring poblano peppers, taco seasoned shredded chicken, and sweet cornbread all covered in gooey melted cheese, you and your family will love this variation.
Stuffed peppers are a staple of my weekly meal plan.
Everyone eats them, and I can make them ahead of time for any party or gathering.
But the same old ground beef, sauce, and cheese combo gets a bit tired after awhile,
So when I stumbled onto this recipe for Poppin Chicken Pones, I was excited.
This variation flips out the traditional recipe with taco seasoned shredded chicken and poblano peppers.
And you know it’s a good one.
I can’t claim this recipe as my own, but I can tell you I know exactly why Kim Brown won third place in the Martha White National Cornbread Cook Off at the Cornbread festival in South Pittsburg, TN.
Because it is a delicious, unexpected, and comforting all at the same time with its hearty chicken and cornbread filling.
And then the whole thing gets drizzled with a spicy ranch dressing for added flavor.
Ingredients
To make this, you’ll need:
- Peppers– The recipe calls for poblano peppers, but you could substitute bell peppers if you want to turn down the heat level.
- Chicken– Cooked, shredded chicken. Rotisserie chicken is perfect in this.
- Taco seasoning– One of the premade packets.
- Canned goods– A can of diced green chiles, a drained can of diced tomatoes with green chiles, and a half cup of creamed corn.
- Cheese– Shredded Mexican cheese.
- Cornbread mix– 1 6.5-7 ounce package of cornbread mix.
- An egg
- Milk– Whole mix works best.
- Spicy ranch dressing ingredients– Ranch dressing, hot sauce, and lime juice.
How to Make
These chicken and cornbread stuffed peppers are so easy to make.
To do it, slice the peppers in half lengthwise and remove the stems and any seeds from inside.
Then, arrange the sliced, cleaned peppers cut side up in a baking dish you’ve sprayed liberally with nonstick spray.
Set them aside.
In a large bowl, combine chicken, taco seasoning, green chiles, diced tomatoes, creamed corn, shredded cheese, egg, milk, and cornbread mix.
Stir the mixture until evenly incorporated.
Spoon the filling evenly into each pepper.
Bake at 350 degrees for 30 to 35 minutes, or until the top of the cornbread has lightly browned.
Remove them from the oven.
While the peppers bake, whisk together the ranch dressing, hot sauce, and lime juice in a small bowl.
Portion out the peppers and then drizzle the dressing over them before serving.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a 350 degree oven or a microwave until warmed through.
To store the spicy ranch, put leftovers in an airtight container or jar and store in the fridge for up to a week.
Tips and Tricks
- If you happen to have any leftover chicken and stuffing mix, no worries! Just pour it into a greased baking dish and bake at the same temperature as the peppers until it’s cooked through.
- Poblano peppers are a bit spicy. Tone it down by using bell peppers instead.
- To make it even less spicy, omit the can of green chilis and reduce the amount of hot sauce in your spicy dressing.
- Cheddar cheese not your thing? Use a mild cheese you love in it’s place. Or spice it up even more by using shredded pepper jack!
Other Stuffed Pepper Recipes
Chicken and cornbread stuffed peppers are a unique variation on the standard versions. Make it and enjoy!
Looking for other stuffed pepper recipes? Try these:
- Italian Style Stuffed Peppers
- Air Fryer Stuffed Peppers
- Taco Stuffed Peppers
- Instant Pot Stuffed Pepper Soup
If you’ve tried these CHICKEN AND CORNBREAD STUFFED PEPPERS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Chicken & Cornbread Stuffed Peppers with Spicy Ranch
Ingredients
For The Stuffed Peppers
- 5 poblano chile peppers or 4-5 green bell peppers if dialing down the heat
- 2 cups cooked shredded chicken
- 1 1.25 ounce pkg taco seasoning, or roughly two generous tbsp
- 1 4 oz can diced green chiles
- 1 14 oz can diced tomatoes with green chiles drained
- 1/2 cup creamed corn
- 1 cup shredded Mexican cheese blend
- 1 6.5-7 oz pkg cornbread muffin mix
- 1 large egg
- 1/2 cup milk
For The Spicy Ranch Sauce
- 1/2 cup ranch dressing
- 1 tsp hot sauce
- 1 tsp lime juice
Instructions
- Slice the peppers in half length wise and remove the stems and any seeds from inside. Arrange The prepped peppers, cut side up, in a baking dish.
- In a large bowl, combine chicken, taco seasoning, green chiles, diced tomatoes, creamed corn, shredded cheese, egg, milk, and cornbread mix. Stir the mixture until evenly incorporated.
- Spoon the filling into each pepper, making sure to fill each one evenly.
- Bake at 350 degrees for 30 to 35 minutes, or until the tops of the cornbread are lightly browned.
- In a small bowl, combine ranch dressing, hot sauce, and lime juice. Drizzle over stuffed peppers before serving.
Notes
- If you happen to have any leftover chicken and stuffing mix, no worries! Just pour it into a greased baking dish and bake at the same temperature as the peppers until it's cooked through.
- Poblano peppers are a bit spicy. Tone it down by using bell peppers instead.
- To make it even less spicy, omit the can of green chilis and reduce the amount of hot sauce in your spicy dressing.
- Cheddar cheese not your thing? Use a mild cheese you love in it's place. Or spice it up even more by using shredded pepper jack!
Nutrition
recipe originally published April 25, 2015
DrakeFarmDREAM says
This sounds like fun! It could be a great hardy appetizer with small peppers too!
4 Sons 'R' Us says
That’s a great idea. I’m going to have to hunt down some minis on my next grocery trip and give it a try!
FrugalHausfrau says
Num! I think I’ll have to show this to my daughter, I bet her kids would love it!
Tracey@WhatsforDinnerDoc.com says
I’m inspired. Brilliant idea. Thanks
Tracey
Arl's World says
This sounds wonderful! Yum Yum 🙂
4 Sons 'R' Us says
Thank you so much!
Julie is Hostess At Heart says
Oh man I am so glad you shared this. Very unique and yummy. We love poblano peppers and I am putting them on the make list!