Chicken Bacon Ranch Stuffed Peppers

Name: Chicken Bacon Ranch Stuffed Peppers
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 4 people
Ingredients: 4 bell peppers; olive oil; salt; black pepper; 4 lices Bacon; ½ onion; 4 garlic; 1 cup broccoli; 1 cup quinoa; 2 cups chicken stock; 1 tablespoon ranch seasoning; 1 ½ cups chicken; ranch dressing; chives

User Reviews

5

18 reviews

Excellent

Prep Time
50 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
4 people
Course
Main Course
Cuisine
American

Chicken Bacon Ranch Stuffed Peppers

Kian Mendoza

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We love these chicken bacon ranch stuffed peppers! Caramelized peppers stuffed with a quinoa filling, loaded with chicken, broccoli, bacon, ranch seasoning and more. So satisfying and delicious!

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Ingredients

Servings

4 bell peppers sliced in half lengthwise
olive oil spray or drizzle
salt kosher salt
black pepper kosher salt
4 lices Bacon uncooked
½ onion diced, sweet
4 garlic minced, cloves
1 cup broccoli chopped florets
1 cup quinoa uncooked
2 cups chicken stock
1 tablespoon ranch seasoning
1 ½ cups chicken shredded
ranch dressing for drizzling
chives for topping, fresh

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Instructions

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Preheat the oven to 425 degrees F. Place the peppers in a baking dish. Spray or rizzle with olive oil and season with salt and pepper all over. Roast the peppers for 10 to 15 minutes while you start the rest of the meal.
Place the bacon in a large skillet over medium heat. Cook until crispy and golden, and all the fat has been rendered. Remove the bacon with a slotted spoon and place it on a paper towel to drain excess grease. Remove all but 1 to 2 tablespoons of bacon grease from the pan.
Add the onion and garlic to the bacon grease over medium-low heat. Cook until sosftened, about 3 minutes. Stir in the broccoli, cooking for another few minutes. Add the quinoa and chicken stock. Bring the mixture to a boil, then reduce it to a simmer. Cover and cook for 15 minutes, or until the quinoa fluffs easily with a fork.
Stir in the ranch seasoning and the shredded chicken. Add the bacon back in too.
Fill each pepper with the quinoa mixture. You can stuff them as full as you’d like! If there is extra, the quinoa is also delicious on its own.
Place the stuffed peppers in the oven and bake for another 15 minutes. Remove and drizzle with ranch dressing, then sprinkle with fresh chives. Serve immediately.