Description
Are you ready to elevate your dinner game with a mouthwatering dish that combines the irresistible flavors of cheesy, savory, and creamy goodness? Look no further than our Cheesy Bacon Ranch Chicken Stuffed Peppers! This recipe is a flavor explosion that’s sure to have your taste buds dancing with delight.
Ingredients
4 large bell peppers (red, yellow, or orange)
2 cups cooked shredded chicken (rotisserie or poached)
1 cup cooked rice (white, brown, or flavored)
1 cup shredded cheddar cheese (or mozzarella/Monterey Jack)
½ cup crumbled turkey bacon (or regular bacon)
½ cup ranch dressing (homemade or store-bought)
1 tsp garlic powder
½ tsp black pepper
2 green onions (chopped, for garnish)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Slice the bell peppers in half lengthwise and remove the seeds and membranes.
3. In a large bowl, combine the cooked shredded chicken, cooked rice, shredded cheddar cheese, crumbled turkey bacon, ranch dressing, garlic powder, and black pepper.
4. Carefully spoon the chicken and rice filling into each bell pepper half.
5. Place the stuffed pepper halves in a baking dish, cover with foil, and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes.
6. Once out of the oven, sprinkle with chopped green onions and serve warm.
Notes
Softer Peppers: Blanch peppers in boiling water for 2–3 minutes before stuffing.
Vegetarian Option: Substitute chicken with roasted vegetables.
Spicy Twist: Add cayenne pepper or diced jalapeños to the filling.
Mediterranean Flair: Use pesto instead of ranch and feta cheese instead of cheddar.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg