Jalapeno cornbread & chicken stuffed peppers were a recipe idea my daughter dreamed up combining her love for stuffed peppers and spicy foods!

Simple seasoned and sautéed chicken gets paired with boxed cornbread stuffing with the addition of jalapeños for a fun and flavorful twist on stuffed peppers.  Check out our other favorite version of stuffed peppers using Italian Sausage & Cornbread!

jalapeno cornbread stuffed peppers with chicken

Stuffed peppers make a pretty dinner presentation with not much effort or mess involved.  This chicken and jalapeño cornbread version can be macro-friendly too (well rounded in protein, fats, and carbs.)

Let’s talk cheese:

I chose to use pre sliced cheese vs. shredded making it easy to control how much was added.  1/2 a slice on each pepper was enough to be satisfied, but add as much as you like!  This method doesn’t apply to pizza 😉

We tried 2 versions…pepperjack and smoked gouda.  Both were amazing and no favorite was chosen.

The use of jarred jalapeno’s gives the cornbread a welcomed kick and can be adjusted to your liking.  If you like things with a BIG kick, then go for the real thing.  

chicken and cornbread stuffed peppers

My favorite way to season chicken breasts is with McCormick’s Smokehouse Maple seasoning and a little salt, pepper and garlic powder.  It works incredibly well in a variety of dishes…even jalapeño cornbread stuffed peppers.  duh.

When the stuffing is ready and chicken is chopped, it’s time to stuff the peppers! Don’t be a wimp about it either.  Push as much chicken into the peppers as you can, piling it high.  The cheese will help hold it all together as it melts over every piece and fills the gaps.

chicken stuffed peppers

Since everything has been cooked thoroughly it’s a matter of waiting for the cheese to melt and peppers soften just a bit more.

Sprinkle some fresh chopped parsley overtop with additional jalapeños and these chicken and cornbread stuffed peppers are are worthy of your next dinner guests.  

chicken stuffed peppers

Jalapeno cornbread and chicken stuffed peppers are definitely a keeper for the girls in the family.  We didn’t share, ate them all and for the record, we’re the only ones who dig jalapeños.  Boys…such wimps.  

Let me know if you try them!

Jalapeno Cornbread & Chicken Stuffed Peppers


  • 1 lb. thin cut chicken breasts
  • 2-3 large bell peppers (any color!)
  • jarred jalapeños, 2-4 per half pepper for a mild kick
  • half red onion, sliced thick
  • stovetop cornbread stuffing
  • salt & pepper
  • McCormick Smokehouse Maple Seasoning (optional)
  • parsley for garnish (optional)
  • sliced pepper jack, gouda, or cheddar cheese if you must...just not mozzarella. please.
  • (roughly 1/2 slice per pepper or more to your liking.)


  1. Preheat oven to 400* (reduced later to 350*)
  2. Season chicken liberally with salt, pepper, garlic powder, and McCormick seasoning (or other favorite version).
  3. Slice the top off the peppers and remove the core...a good whack over the sink or trash can to remove the leftover seeds usually does the trick.
  4. Slice each pepper in half, from top to bottom. Place peppers in a microwaveable safe dish with lid and microwave for 3 minutes. If peppers are still too firm microwave for an additional 45 seconds at a time. They will finish slightly in the oven.
  5. Slice red onion into large rings and bake with chicken in preheated oven for 15-18 minutes. Allow to cool slightly before chopping into bite size pieces, onion too.
  6. While chicken is baking, make stovetop stuffing. My dog could do this part.
  7. When stuffing is done, add chopped jalapeños and chopped red onions.
  8. Stuff each pepper half with a heaping spoonful of stuffing, topped with chicken, then cheese.
  9. Bake in a reduced oven temp of 350* for 5 minutes or until the cheese is melted and heated through.
  10. Garnish with chopped parsley and additional jalapeño slices. Serve with a simple side salad and file this recipe away in your favorites...after you've shared it with your friends and family.
  11. * You will likely have leftover stuffing and some chicken. congrats! You now have lunch for tomorrow. Just toss in a veggie to be cool.
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You can’t go wrong with Pepperoni Stuffed Chicken for dinner!
It comes together easier than one might think and is ready in under 30 minutes!

pepperoni stuffed chicken

One thing I really miss about making dinner in the summer is grilling chicken.  Grilled anything really.  So when it comes time to put a little chicken in the menu rotation stuffing it with pepperoni makes me miss grilling season a little less.

Don’t be fooled into thinking this is difficult to throw together.  It starts with just a chicken breast sliced in half length wise and pounded thin.  Each chicken breast gets a few pepperoni slices, pinch of mozzarella, a dash of italian seasoning and rolled up before gently tossing in a tray of egg and breadcrumbs.

pizza stuffed chicken

You could serve these to guests straight from the oven or slice them like I did above making it a little easier for the kiddos.  Served with a simple green salad, this dinner is here to stay!

I saw this recipe first from one of my favorite bloggers  who got it out of the Skinnytaste Fast and Slow cookbook.  They HAVE NOT resorted to using their iPhone for photos like someone I know.  Ahem.  Clearly they’re more awesome and dedicated than I am lately (or ever). I like to think they keep beautiful, I keep it real. So I tell myself.


I left out the mushrooms (though I LOVE them) just to make it easier to roll-up and keep everything together when going to slice.  I also omitted adding diced peppers on top but you could certainly include whatever favorite toppings you like.  Personally, you can’t wrong with keeping it simple. 

Pepperoni Stuffed Chicken Breasts


  • 2-3 large boneless skinless chicken breasts, sliced in half lengthwise
  • salt and pepper to taste
  • 1 cup shredded mozzarella cheese
  • 12-18 slices pepperoni
  • 1/3 cup garlic and herb seasoned bread crumbs
  • 2 TB parmesan cheese
  • 1/4 c egg whites or 1 egg
  • 1 TB fresh lemon juice
  • 1/3 cup marinara or pizza sauce
  • finely diced red onion


  1. Preheat oven to 450. Line a baking sheet with parchment paper or use non stick spray and set aside.
  2. In a small tray or plate add the egg and fresh lemon juice and in another the bread crumbs and parmesan cheese. Set each aside.
  3. Start by pounding your chicken breasts, that have been sliced in half, to about 1/4 in thick. Sprinkle with salt, pepper, and italian seasoning.
  4. Assemble each chicken breast with 3 pepperoni's on one end topped with a bit of mozzarella. Roll up the chicken and gently coat with the egg mixture then into the breadcrumbs.
  5. Place each chicken roll up seam side down on your prepared baking sheet.
  6. Bake for 20 minutes then remove from the oven.
  7. Top each chicken roll-up with a spoonful of pizza sauce, more mozzarella cheese and your diced red onion. Return to the oven for 2-5 more minutes or until the cheese is melted and chicken is cooked through.
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Stovetop Shredded Mexican Chicken is a simple and hearty filling for tacos without the use of sodium heavy salsa or taco seasoning! Perfect for nachos or enchiladas too!

I’ve been cranking out new recipes pretty frequently lately, but relying on my iPhone for photos!  The change of seasons usually brings out the desire to switch from simple eats like BLT’s and watermelon to something more hearty and warm.

Stovetop shredded mexican chicken isn’t exactly *new* but the method is. At least it was to me, that’s why I’m sharing it! If you’ve made tacos with shredded chicken before you most likely dumped a jar of salsa over top along with a packet of taco seasoning and waited to shred it and stuff it in a taco shell.

I’ve done that too.

This is better.

Lower in sodium.

And better.


mexican shredded chicken tacos

I love my new deep dish skillet from Costco.  Nothing sticks to this baby, not even eggs! I tested it with no spray when making our family favorite italian egg sandwiches.

The sauce starts with a green bell pepper and onion, finely diced. I also added a few jarred jalapeño slices (these aren’t that spicy but add a little zip, safe enough for the kiddos, i.e.;  sensitive ones) garlic and spices.

ranchero sauce

An entire can of crushed tomatoes goes in and simmers without the lid for about 20-30 minutes.  The sauce recipe, known as ranchero sauce, came from Iowa Girl Eats.  I’ve followed her for 3 years now and her photos never disappoint, much like her recipes.  She recommended a splatter screen (which I don’t own) or tilting the lid of your pot to let out a little steam as the sauce simmers.

This didn’t work for me.  The lid collected too much steam and didn’t allow my sauce to thicken even after 20 minutes.  I removed the lid and surprisingly it didn’t splatter everywhere like spaghetti sauce is known to do.

So…try it without the lid if you’re not getting results.

homemade ranchero sauce

Boom! Thick and beautiful sauce.

ranchero sauce

Shortcuts to any recipe are fabulous and my deep covered baker by Pampered Chef helped me achieve that.  It cooks chicken perfectly to shred in 12 minutes! No worries if you don’t have one, just poach the chicken in a pot over medium heat until it’s fork tender and can be shredded easily.

You can add some ranchero sauce before it’s thickened like I did, with some salt and pepper and juice from 1/2 lime when poaching.  Reserve some of the leftover liquid for later.

deep covered baker shredded chicken

Immediately toss the shredded chicken into the sauce so it can absorb some of the juices and stay tender.

shredded chicken

Toss in a handful of chopped cilantro…

stovetop mexican shredded chicken

Now you’ve got an amazing flavorful mexican shredded chicken to be stuffed in whatever vessel you choose! My preference is a baked corn tortilla sprinkled with salt and lime juice. Baking helps them crisp up a bit and hold their shape better.

shredded chicken tacos

I topped mine with a simple black bean spread, a good heaping of mexican shredded chicken, fresh avocado and topped with a mixture of greek yogurt and sriracha sauce and finished with a good squeeze of lime juice. Very filling and very very good.

shredded chicken taco

Stovetop Shredded Mexican Chicken


  • 2 pounds chicken breasts, cut in half, poached then shredded
  • 15oz. can crushed tomatoes
  • 1 green pepper, finely diced
  • 1 small onion, finely diced
  • 5 jarred jalapeno slices (or fresh if you want heat!)
  • 3 cloves minced garlic
  • 2 tsp cumin
  • salt and pepper
  • juice of 1 lime
  • handful of fresh chopped cilantro
  • 4 cups unsalted chicken broth (1 carton)


  1. Begin the sauce by adding a bit of olive oil to pan and toss in diced green pepper and onion. Simmer over medium heat about 5 minutes until softened. Add jarred jalapeños, garlic, cumin, salt and pepper. Stir to incorporate.
  2. Carefully pour in crushed tomatoes and stir to combine. Add juice from 1/2 a lime and 4 cups chicken broth. Bring to a simmer for about 20 minutes or until sauce has thickened.
  3. While sauce is cooking, begin to poach the chicken by slicing each breast in half and placing in a large pot. Add 2/3 cup mexican sauce, and enough water to just cover the chicken. Bring to a slow boil for 12-15 minutes or until chicken is white and a fork can began to shred the meat. Don't cook it too fast or it will be tough. Remove chicken from liquid and shred with two forks. Squeeze remaining lime juice over chicken and add to skillet incorporating with the sauce.
  4. Toss in cilantro and allow to simmer an additional 10-15 minutes to allow the chicken to soak up some of the flavor. Add a bit of reserved broth from cooking the chicken if needed.
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This alfredo chicken and broccoli biscuit bake is such a winning and versatile recipe you’ll wonder where it’s been all your life. Well, maybe I speak for myself but slap the word alfredo on anything and my head turns.  Amen? Amen.

(iPhone photo alert! Can’t bring myself to bust out the professional equipment lately)

chicken alfredo and broccoli

Alfredo Chicken and Broccoli baked on top of biscuits is too dang easy and outrageously delicious I’m ashamed I didn’t come up with this recipe myself.  The credit for this delicious creation goes to the lovely Kate from Drizzle Me Skinny.  And once you try this recipe for alfredo chicken and broccoli “bubble up” as she calls it…you’ll see why she keeps cranking out more variations.  IT’S THAT EASY AND GOOD!!

School is back in session which can only mean one thing. That’s a lie it means LOTS of things, but we’re going to focus on two…

1- waking up at 6am is not as bad as I thought it would be.  However, once my feet hit the floor and I manage to fully open my eyes my belly screaming for food.  I love having simple leftovers like this alfredo chicken biscuit bake to pop in the microwave and hold me over until I can make a ruckus with skillets and eggs cracking.  Ya feel me?

AND 2-easy dinners to throw together are my jam! (Especially ones that can serve as lunch,breakfast, or after school snack).

chicken and broccoli alfredo

There’s an old recipe I’ve had for years that calls for chicken, broccoli, mayo, cheddar cheese, red onion, and red pepper that gets spooned between crescent rolls and baked.  This is so stinking similar yet, un-hotpocketed.  < not a real word, but it is now in my kitchen.  I’m getting better about not slapping the word “healthy” onto any recipe because it’s such an arbitrary term but these are lower in fat and calories than my previously mentioned version.

I used slightly different ingredients than the original recipe yielding: 6 servings each at 246 calories- 10.5 protein,9.6 fat, 28.1 carbs

alfredo chicken and broccoli biscuits

Great way to use up some leftover rotisserie chicken too!  Happy Friday…

Alfredo Chicken and Broccoli Biscuit Bake


  • 6-Reduced Fat Buttermilk Biscuits (I used Trader Joes brand)
  • *each biscuit is 7g fat 170 calories for reference
  • 3 cups fresh broccoli, chopped small
  • 1/2 cup fettucini alfredo sauce (Trader Joes brand again)
  • 6 oz. cooked chicken, diced (Trader Joe's just grilled chicken strips)
  • dash of pepper


  1. Preheat oven to 375.
  2. Remove biscuits from package and cut into small chunks. Layer along bottom of 9x13 casserole dish. Some space between them is ok.
  3. Microwave broccoli 2-3 minutes until crisp tender. Add to mixing bowl.
  4. Add cubed cooked chicken and alfredo sauce to bowl with broccoli. Stir to combine.
  5. Pour mixture over top biscuits and spread to evenly cover.
  6. Bake in preheated oven for 20-25 minutes or until biscuits are slightly brown around the edges.
  7. Allow to cool 5 minutes then cut into 6 large squares!
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