Chicken & Cornbread Stuffed Peppers with a Spicy Ranch Drizzle

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These things are awesome. The chicken and cornbread 'stuffing' had a yummy tex mex type flair to it, and I really could have eaten it cooked up all by itself, BUT the pepper flavor that absorbed into it makes actually stuffing the peppers a must. Top it all off with a drizzle, a dash, or even a wet dollop of the spicy ranch sauce and you’ve got an all new stuffed pepper recipe that will rock your little stuffed pepper world.

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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
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,...
See the full directions on my site
Nutritions

Calories
2508

Sodium
5788mg
241% DV

Fat
42g
64% DV

Protein
37g
74% DV

Carbs
193g
65% DV

Fiber
40g
162% DV
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