Chicken & Cornbread Stuffed Peppers (Poppin' Chicken Pones)
This recipe I can't rake credit for, but I sure love making & eating it! This was the third prize winner of Martha White's annual Martha White/Lodge Cast Iron Cornbread Cook-off. I adore stuffed peppers and this seemed like such a fun twist on the traditional recipe with beef, veggies, and rice.
Feel free to sub in regular bell peppers, just to dial down the heat a bit for your young ones. but the poblanos are truly wonderful in this!
- Preparing Time: 35 minutes
- Total Time: 45 minutes
- Served Person: 4
cornpone
corn pone
side dish
side dishes
kid friendly
kid friendly
bbq
tex mex
tex mex
stuffing
cornbread stuffing
party
entertain
holiday
casserole
sides
snacks
vegetables
texas
southern
texan
poppers
mexican
collwinter
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
- 1 large egg
- 1/2 cup milk
- 1 teaspoon hot sauce
- 4 poblano chile peppers 4 to 6 depending on size (can use 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 yellow cornbread & muffin mix
- ====spicy ranch sauce====
- 1/2 cup ranch dressing
- 1 teaspoon lime juice
- Carbohydrate 13.5107395843098 g
- Cholesterol 119.015000002536 mg
- Fat 19.6293297924895 g
- Fiber 1.26356667879473 g
- Protein 24.5109862508081 g
- Saturated Fat 4.00715683380615 g
- Serving Size 1 1 Serving (220g)
- Sodium 338.670458343437 mg
- Sugar 12.2471729055151 g
- Trans Fat 1.83711672926191 g
- Calories 324 calories
Slice peppers in half length wise and remove stem and seeds. Arrange cut side up on a 12 x 15" Lodge cast iron platter or a 12" Lodge cast iron skillet. You may also use a jelly roll pan. 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.
