Chicken & Cornbread Stuffed Peppers with a Spicy Ranch Drizzle

For years we had always made stuffed peppers. They’re a nice easy meal I can feed everybody, or make ahead of time for any kind of ‘gathering’ we may be having. And our stuffed peppers were always stuffed the same, with some sort of ground beef, rice, and sauce mixture, stuff I always am guaranteed to have on hand. But after years and years of making them, and eating them, I had to confess that I never really liked them. They were always lacking something for me. Our meal plan needed a little more excitement, and let’s be honest, if I’m making it I might as well actually want to eat it right? It was high time for a change, so I phased those boring things out and never really thought twice about it.

 

Or so I’d thought.

Then I heard about Poppin Chicken Pones. Don’t they just sound like a refreshing change of pace? Intrigued, I pretty much put them on the meal plan immediately. Sorry, boys. Pizza night this week is out, and a new version of stuffed peppers is in. And boy oh boy was it the right move. These things were awesome. The chicken and cornbread had a perfect tex mex type flair to it. I could have eaten it cooked up all by its lonesome, BUT the pepper flavor that absorbed into it made actually stuffing the peppers a must. Top it all off with a drizzle, a dash, or even a wet dollop of the spicy ranch and you’ve got an all new stuffed pepper recipe that will rock your little stuffed pepper world. Oh, and next time you’re having a ‘gathering’ these will leave your guests relishing every last bite.

Chicken & Cornbread Stuffed Peppers with a Spicy Ranch Drizzle

recipe adapted from Poppin Chicken Pones by Kim B. of Heneger, Alabama

5 poblano chile peppers, or 4-5 green bell peppers if dialing down the heat
2 cups cooked, shredded chicken
1 (1.25 oz) package 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) package cornbread & muffin mix
1 large egg
1/2 cup milk

Spicy Ranch Sauce

1/2 cup ranch dressing
1 tsp hot sauce
1 tsp lime juice

Directions

1. 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.
2. 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.
3. Spoon the filling into each pepper, making sure to fill each one evenly.
4. Bake at 350 degrees for 30 to 35 minutes, or until the tops of the cornbread are lightly browned.
5. In a small bowl, combine ranch dressing, hot sauce, and lime juice. Drizzle over stuffed peppers before serving.

If you happen to have any leftover chicken and stuffing mix, no worries! pour it into a greased baking dish and bake at the same temperature until cooked through.

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