Chicken and Cornbread Stuffed Peppers
A delectable spin on the classic stuffed pepper dish. This recipe incorporates succulent chicken, savory cornbread, and vibrant poblano peppers.
A delectable spin on the classic stuffed pepper dish. This recipe incorporates succulent chicken, savory cornbread, and vibrant poblano peppers.
- 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
Step-by-step
- 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.
Poblano and Bell Pepper Swaps
Substituting green bell peppers for poblano chiles alters the moisture retention and baking timeline. Poblano peppers feature thinner flesh that softens quickly at 375 degrees Fahrenheit, whereas thick-walled bell peppers require an additional ten minutes in the oven to achieve the same tender texture. Retaining the pepper's structural integrity depends entirely on avoiding over-boiling or pre-steaming the shells before filling.Judging Doneness Without a Thermometer
Visual cues dictate when the stuffed peppers are finished baking without relying on internal temperature probes. Watch for the edges of the cornbread filling to pull away slightly from the pepper walls while turning golden brown across the surface. Inserting a toothpick into the center of the cornbread mixture should yield no wet batter residue, confirming the egg and muffin mix have fully set.Pan Selection and Cast Iron Care
A 12-inch cast iron skillet or heavy platter retains thermal energy efficiently to crisp the bottom crust of the cornbread filling. Jelly roll pans function as viable metal alternatives when cast iron is unavailable, though they lack the same heat retention properties. Oil the cooking surface thoroughly before arranging the pepper halves to prevent sticking during extraction.
