CHICKEN RANCH STUFFED PEPPERS

  These CHICKEN RANCH STUFFED PEPPERS are simple, delicious, and a nice change to the traditional stuffed peppers we are all used to having!

  I’m a sucker for stuffed bell peppers.  Seriously, WHY. ARE. THEY. SO. GOOD?!!! They are such an easy meal to whip up too, usually under or about 30 minutes!  The traditional way usually uses ground beef and rice, but it got me thinking about what other combos would be good stuffed into a bell pepper. 

 I ended up asking what combos you all liked over on Instagram and you guys came through!  There were so many ideas…look for more coming soon. I chose to do the chicken ranch stuffed pepper combo because its so easy for one, it was easy to make into a Whole30 dish (for those of you who are on a Whole30), and the combo just sounded so dang bomb!

If you are not doing a Whole30 right now there are a couple different options of “rice” you can use for this Chicken Ranch Stuffed Pepper recipe. You can do cauliflower rice (which is used in the recipe) regular rice, or one of my favorites Right Rice which makes their rice out of chickpeas and to me, comes closest to having the texture and taste of regular rice.  Whatever you choose it will be delicious. Measurements will not change with what you choose!

NOTE: If you are using regular rice or right rice you will need to cook it up first before putting it into the recipe.  

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CHICKEN RANCH STUFFED PEPPERS

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6

Ingredients

• 4 bell peppers, halved and seeded
• 3 cups shredded chicken
• 2 cups cauliflower rice
• 1 can diced tomatoes, drained
• 4 pieces of bacon, chopped
• 3/4 cup ranch dressing
• 2 tsp garlic powder
• 1 tsp salt and pepper

Instructions

1. Preheat the oven to 350 degrees F
2. Heat up a large skillet over med high heat and once hot add in the chopped bacon. Cook the bacon to however crispy you like, usually 5-7 minutes.
3. Next add in the shredded chicken, cauliflower rice, and diced tomatoes. Stir to combine.
4. Pour in the ranch dressing, garlic powder, salt and pepper and stir again again. Turn the oven to low and prepare the peppers.
5. To prepare the peppers, slice in half and remove the seeds. Place in a casserole dish open side up.
6. Scoop the chicken ranch mixture into the bell peppers, making sure they are completely stuffed!
7. If using cheese, sprinkle a bit over the top of each pepper.
8. Pour a little tiny bit of water into the bottom of the casserole dish.
9. Cover with aluminum foil and place in the oven for 25-30 minutes or until peppers are fork tender.
10. Remove from oven and garnish with fresh parsley
SMOKER:
11. Heat smoker to 350 degrees F.
12. Prep the peppers the same as for the oven.
13. Place into the smoker and cook for 30 minutes or until peppers are fork tender.

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What do you like to stuff into your peppers??

Whole30: yes

Paleo: yes