Chicken & Cornbread Stuffed Peppers with a Spicy Ranch Drizzle

Meaghan Pantoni
April 28, 2015

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.

4
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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8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root
See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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