Chicken & Cornbread Stuffed Peppers (Poppin' Chicken Pones)
by Firebyrd
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!
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INGREDIENTS
- 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
- 1 large egg
- 1/2 cup milk
- ====Spicy Ranch Sauce====
- 1/2 cup ranch dressing
- 1 teaspoon hot sauce
- 1 teaspoon lime juice
INSTRUCTIONS
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.
NOTES
The sizes of peppers can vary quite a lot according to region & availability. On the West Coast they can get quite large, so I typically only use 4. Where you live they might be smaller, so use your own discretion and shop accordingly so you have enough peppers for the filling!
I've had great success using my trusty old 12 x 9" pyrex baking dish; it does a great job holding the bell peppers when I want something less spicy (which is rarely) also. For the poblanos, too, but I prefer my jelly roll pan for those, it's so much lighter than a cast iron thing!
Firebyrd
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (220g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 324 | ||
| Calories from Fat: 177 (55%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 19.6g | 26 % | |
| Saturated Fat 4g | 20 % | |
| Monounsaturated Fat 4.9g | ||
| Polyunsanturated Fat 8.9g | ||
| Cholesterol 119mg | 37 % | |
| Sodium 338.7mg | 12 % | |
| Potassium 402.1mg | 11 % | |
| Total Carbohydrate 13.5g | 4 % | |
| Dietary Fiber 1.3g | 5 % | |
| Sugars, other 12.2g | ||
| Protein 24.5g | 35 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 324
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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