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chicken and cornbread stuffed peppers drizzled with ranch sauce in a glass baking dish
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Chicken & Cornbread Stuffed Peppers with Spicy Ranch

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.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dinner, Entree, Lunch, Main Course
Cuisine: American, Southern
Servings: 8
Calories: 202kcal
Author: Meaghan @ 4 Sons R Us

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

US Customary - Metric

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

Calories: 202kcal | Carbohydrates: 8g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 630mg | Potassium: 286mg | Fiber: 1g | Sugar: 4g | Vitamin A: 457IU | Vitamin C: 68mg | Calcium: 129mg | Iron: 1mg