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!
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.
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.
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.
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!
- 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.)
- Preheat oven to 400* (reduced later to 350*)
- Season chicken liberally with salt, pepper, garlic powder, and McCormick seasoning (or other favorite version).
- 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.
- 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.
- 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.
- While chicken is baking, make stovetop stuffing. My dog could do this part.
- When stuffing is done, add chopped jalapeños and chopped red onions.
- Stuff each pepper half with a heaping spoonful of stuffing, topped with chicken, then cheese.
- Bake in a reduced oven temp of 350* for 5 minutes or until the cheese is melted and heated through.
- 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.
- * You will likely have leftover stuffing and some chicken. congrats! You now have lunch for tomorrow. Just toss in a veggie to be cool.