Description
Get ready to indulge in a mouthwatering and convenient meal with Cheesy Ranch Chicken Stuffed Peppers! This delectable dish combines the fresh crunch of bell peppers with the rich, creamy flavors of shredded chicken, cheese, and ranch dressing.
Ingredients
- Bell peppers
- Cooked shredded chicken
- Cooked rice
- Shredded cheddar cheese
- Ranch dressing
- Chopped green onions (optional)
- Garlic powder (optional)
- Onion powder (optional)
- Salt (to taste)
- Pepper (to taste)
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the cooked shredded chicken, cooked rice, shredded cheddar cheese, ranch dressing, garlic powder, onion powder, salt, and pepper. Mix all the ingredients together until well combined.
3. Cut the bell peppers in half lengthwise and remove the seeds and membranes. Arrange the pepper halves in a baking dish.
4. Spoon the chicken mixture into each bell pepper half, filling them evenly.
5. Cover the baking dish with foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Optionally, top the stuffed peppers with chopped green onions for a fresh, vibrant finish.
8. Serve the Cheesy Ranch Chicken Stuffed Peppers warm and enjoy!
Notes
Choose bell peppers that are firm, fresh, and of equal size for even cooking.
Blanch the bell pepper halves in boiling water for 2-3 minutes before stuffing to soften them and reduce baking time.
Adjust the amount of ranch dressing to your personal taste preferences, starting with the recommended amount and adding more if desired.
Leftover stuffed peppers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. Reheat in the oven or microwave before serving.
- Prep Time: 10
- Cook Time: 40
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 3
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 25
- Cholesterol: 60