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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Do yourself a favor and toss your recipe for traditional stuffed peppers.  You know the meat, tomato, rice, worcestershire sauce, cheddar cheese kind…ya. TOSS IT! And switch to red peppers will ya?  Green is so overrated.

After making these cornbread stuffed peppers with turkey italian sausage, my family never wants to go back to the original!  Like never ever ever, getting back together. WEEEE-E are never ever ever…

(Taylor Swift is well loved around here too)

italian stuffed peppers

Not going to lie, I personally appreciate the traditional version for it’s healthier aspects (if made with lean ground turkey), but this is too good to go back!  Not that this is horrible but I try to keep processed/packaged foods to a minimum and stovetop is not exempt unfortunately.  This is what I commonly refer to as a treat meal and living a blessed balanced life :).

OH, and these stuffed peppers come together super speedy in one pot on the stove before being tossed in the oven!  Nothing beats a super speedy prep and clean-up.  We have a winner folks.

Serve these up with a nice side salad and you’ve got a new family favorite, guaranteed! 

Italian Sausage & Cornbread Stuffed Peppers


  • 4 red peppers (or green, yellow, orange!)
  • 1 box cornbread stovetop stuffing
  • 1 TB butter or olive oil
  • 1 medium onion, chopped
  • 5 links italian turkey sausage (perdue brand is what I use)
  • 1 cup pepper jack cheese
  • 2 TB fresh parsley, chopped


  1. Slice peppers in half -top to bottom- and remove seeds
  2. Bring a large pot of water to boil and add the pepper halves. Cook for 5 minutes and remove to a paper towel lined plate to dry while preparing filling.
  3. In a large skillet heat butter or olive oil and add chopped onions. Cook for 5 minutes or until softened.
  4. Remove the casing from turkey sausage and add to skillet. Stir and break up the sausage as it cooks for about 5 minutes. Add 1 cup warm water and stuffing mix. Stir just to combine and cover with lid.
  5. Remove from heat and allow to stand about 5 minutes. Remove lid, add chopped parsley and stir to combine.
  6. Place pepper halves in 9x13 pan and generously fill each pepper packing the mixture in.
  7. Top with shredded pepper jack cheese.
  8. Bake at 350 covered for 20 minutes.
  9. Serve with a side salad and dinner is served!
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