Ingredients
Scale
- 4 bell peppers, any color
- 2 cups chicken, cooked and shredded
- 8 ounces cream cheese, softened
- 1 ounce ranch dressing, packet dry
- ½ cup cheddar cheese, shredded and divided
- 8 slices bacon, cooked and crumbled
Instructions
- Preheat the oven to 375℉.
- In a mixing bowl, combine shredded chicken, cream cheese, ranch packet, half the cheddar cheese, bacon and mix until fully incorporated.
- Wash the bell peppers, cut off the tops, and remove the seeds and ribs inside. Fill each pepper with about 1 cup of the chicken mixture.
- Arrange the stuffed peppers in a baking dish and top with the remaining cheddar cheese.
- Bake for 35-45 minutes or until peppers are tender.
- If desired, garnish with additional bacon before serving hot.
Notes
Feel free to use any color bell peppers for a vibrant presentation.
Make sure the cream cheese is softened for easier mixing.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450
- Sugar: 2g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.