If you’re looking for a tasty and healthy dinner option that’s packed with flavor, look no further than these Chicken Bacon Ranch Stuffed Peppers. Combining the savory taste of chicken, the smoky crispness of bacon, and the creamy goodness of ranch dressing, this dish brings together some of your favorite flavors in one convenient, low-carb meal. The bell peppers serve as a vibrant and nutritious vessel, adding a touch of sweetness that balances the richness of the filling. This recipe is perfect for those following a low-carb or keto diet, but it’s so delicious that everyone at the table will enjoy it, regardless of their dietary preferences. Whether you’re preparing a quick weeknight meal or hosting a weekend dinner with friends, these stuffed peppers are easy to make and guaranteed to satisfy. Plus, with minimal prep and cook time, you’ll have a wholesome and hearty meal on the table in no time!
Ingredients
- 4 large bell peppers (any color)
- 2 cups (300g) cooked chicken breast, shredded
- 6 slices of bacon, cooked and crumbled
- 1/2 cup (120ml) ranch dressing
- 1 cup (120g) shredded mozzarella cheese
- 1/2 cup (60g) shredded cheddar cheese
- 1/4 cup (30g) chopped green onions
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
- Mix the Filling: In a large bowl, combine the shredded chicken, crumbled bacon, ranch dressing, mozzarella cheese, cheddar cheese, chopped green onions, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Stuff the Peppers: Spoon the chicken mixture into each bell pepper, filling them generously.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Once baked, garnish the stuffed peppers with fresh parsley if desired. Serve hot and enjoy!
How to Prepare
- Preheat the Oven: Start by preheating your oven to ensure it’s ready when your peppers are assembled.
- Cook the Chicken and Bacon: If you haven’t already, cook the chicken breast and bacon. Shred the chicken and crumble the bacon once cooled.
- Prepare the Peppers: Cut the tops off the bell peppers and clean out the insides, making sure they are ready for stuffing.
- Mix the Filling: In a large mixing bowl, combine all the filling ingredients, ensuring everything is evenly coated in ranch dressing.
- Stuff and Bake: Fill each pepper with the mixture, place them in a baking dish, cover with foil, and bake until the peppers are tender and the filling is hot and bubbly.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Servings
- Servings: 4 servings
FAQs
- Can I use a different type of cheese?
- Yes, you can substitute mozzarella and cheddar with your favorite cheeses like Monterey Jack or Pepper Jack for extra spice.
- Can I make this recipe ahead of time?
- Absolutely! You can prepare the stuffed peppers and refrigerate them for up to 24 hours before baking.
- What if I don’t have ranch dressing?
- You can make a quick homemade ranch with mayonnaise, sour cream, and a mix of dried herbs, or substitute with Caesar dressing for a different flavor.
- Can I freeze the stuffed peppers?
- Yes, these stuffed peppers can be frozen after baking. Just let them cool completely, then wrap them individually in plastic wrap and store them in a freezer-safe container.
- What can I serve with these stuffed peppers?
- A simple side salad, steamed vegetables, or cauliflower rice are great low-carb options to complement this dish.
Conclusion
Chicken Bacon Ranch Stuffed Peppers are more than just a low-carb dinner option—they’re a celebration of flavors in a healthy package. The combination of juicy chicken, crispy bacon, and creamy ranch, all nestled inside a sweet bell pepper, creates a satisfying meal that’s both nutritious and indulgent. Whether you’re following a low-carb diet or just looking for a new way to enjoy stuffed peppers, this recipe is sure to become a favorite in your kitchen. With simple ingredients and easy preparation, it’s perfect for busy weeknights or even a special occasion. So, gather your ingredients and give this recipe a try—you won’t be disappointed!
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Chicken Bacon Ranch Stuffed Peppers
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
These Chicken Bacon Ranch Stuffed Peppers are a flavorful, low-carb meal that’s perfect for any occasion. Combining shredded chicken, crispy bacon, and creamy ranch dressing all stuffed into tender bell peppers, this dish is both satisfying and nutritious. The rich and savory filling pairs perfectly with the natural sweetness of the peppers, creating a balanced and delicious meal that’s sure to become a favorite in your household.
Ingredients
- 4 large bell peppers (any color)
- 2 cups (300g) cooked chicken breast, shredded
- 6 slices of bacon, cooked and crumbled
- 1/2 cup (120ml) ranch dressing
- 1 cup (120g) shredded mozzarella cheese
- 1/2 cup (60g) shredded cheddar cheese
- 1/4 cup (30g) chopped green onions
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
- Mix the Filling: In a large bowl, combine shredded chicken, crumbled bacon, ranch dressing, mozzarella cheese, cheddar cheese, chopped green onions, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
- Stuff the Peppers: Fill each bell pepper with the chicken mixture, packing it in tightly.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with fresh parsley if desired, and serve hot.
Notes
- For a spicier version, add chopped jalapeños to the filling.
- You can use different types of cheese based on your preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400 kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Chicken Bacon Ranch, Stuffed Peppers, Low-Carb Dinner