So last week I posted a photo on Instagram of Chicken Bacon Ranch stuffed peppers. It was one of the meals that I had on my no grain days (usually Tuesday and Thursday). I try to post those meals those that I know or who follow me meal inspiration because when I started on the grain-less meal day journey, it was truly difficult to think of what to cook that wasn’t a salad.
The following Saturday, a friend asked if I could give her the recipe. To be honest, I kinda pulled that recipe from my imagination. I knew how I have made stuffed peppers in the past, so I took that knowledge and made these. The peppers were incredibly delicious, so I thought I would attempt to share this recipe here as well. Babydoll happily ate the entire pepper and not just the filling, which is usually the case whenever I stuff a pepper with anything.
Ok, for the ingredients – they are pretty simple. I had two bell peppers, one red and one yellow, a HUGE boneless skinless chicken breast, five slices of bacon, shredded Colby cheese (I had shredded a huge block of Colby cheese that I put through my food processor), ranch dressing and mix seasoning packet, and ranch dressing.
I decided to cut the peppers in half and remove the ribs. I then placed them in a baking dish that I sprayed with cooking spray. The chicken was diced into approximately 1-inch pieces tossed with 1 tbsp olive oil and 2 tbsp of ranch seasoning packet and placed aside. Next, I cut the bacon into 1-inch slices and placed in a nonstick skillet to crisp. I drained just about all of the bacon drippings and then cooked the chicken in that same non-stick skillet. It did not take long to cook the chicken, around five minutes. I suggest that you stay close to the skillet and turn them when they brown (it shouldn’t be a dark brown color, more of a tan because this will go into the oven and you don’t want your chicken to be dry or tough). Once it is done, allow to cool mostly.
Next place the chicken and bacon in small bowl. Add 2 tbsp of ranch salad dressing and ½ cup of Colby cheese. The filling should not be dry. I hate to use the word moist, but that honestly, is the best word to use. The filing should be moist because, again, this will go into the oven for some time and you don’t want it to be dry. It SHOULD NOT be soupy. If 2 tbsp is not enough, add 1 tbsp at a time until you get the consistency that you need. I took that filling and placed it in the shells of the peppers. Add 3 tbsp of water to the pan and cover with foil. Place in 350 degree oven and cook for 30 minutes, remove foil and cook another 10 minutes until it is lightly browned. Enjoy.
Now I could make a recipe card, but this isn’t that type of recipe. This is me providing a recipe that was really excellent that I did not know I should have been documenting. Fun fact, cooking for me can sometimes be something that I have an idea about that is tossed together and greatness occurs. I say sometimes, but this happens to happen most of the time (that is a humble brag).
If you decide to cook this, I hope that you enjoy it and leave me a comment to know how it came out for you. The next time that I make them (and I will be making them again), I will purposely take more photos and take better notes to make a more concise recipe.
Until next time,
Chicken Bacon Ranch Stuffed Peppers
2 Bell Peppers – red, orange, or yellow; sliced in half with ribs removed.
2 tbsp ranch dressing and seasoning packet
1 large boneless, skinless chicken breast; diced into 1-inch pieces
1 tbsp olive oil
5 slices bacon; cut into 1-inch pieces
½ cup Colby/cheddar cheese
2-3 tbsp ranch salad dressing
Heat oven to 350 degrees.
Cook bacon in nonstick skillet until crisp. Drain on paper towel. Discard all but 1 tsp bacon drippings. Place chicken in skillet and cook just until no longer pink. Set aside to cool. Slice peppers in half and remove ribs (the white/light parts). Place in baking dish that has been lightly sprayed with cooking spray. In small bowl, add chicken, bacon, ranch dressing and cheese. Fill the pepper halves with filling. Add 1 tbsp of water to baking dish. Cover with aluminum foil. Place in oven and bake for 30 minutes. Remove aluminum foil and bake another 10 minutes to lightly brown. Enjoy.