Chicken Bacon Ranch Stuffed Peppers
These Chicken Bacon Ranch Stuffed Peppers are loaded with creamy ranch chicken, crispy bacon, melty cheese, and fluffy rice all baked inside tender bell peppers. This easy comfort food dinner is perfect for busy weeknights, meal prep, or family gatherings.
- Prep Time: 15 minutes
- Cook Time: 40 Minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: BAKED
- Cuisine: American
Ingredients
Scale
- 4 large bell peppers, halved and seeded
- 2 cups cooked shredded chicken
- 6 slices bacon, cooked and crumbled
- 1 cup cooked rice
- 1 packet ranch seasoning mix
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- Chopped chives, for garnish
- Ranch dressing, for drizzling (optional)
Instructions
- Preheat oven to 375°F and lightly grease a baking dish.
- Slice the bell peppers in half lengthwise and remove seeds and membranes. Arrange peppers cut side up in the baking dish.
- In a large bowl, combine shredded chicken, cooked bacon, cooked rice, ranch seasoning, cream cheese, sour cream, garlic powder, onion powder, half the cheddar cheese, and half the mozzarella cheese.
- Mix until creamy and well combined.
- Spoon filling evenly into each pepper half.
- Top with remaining cheeses.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake an additional 10–15 minutes until peppers are tender and cheese is melted and golden.
- Garnish with chopped chives, crispy bacon, and a drizzle of ranch dressing before serving.
Notes
- Rotisserie chicken works perfectly for this recipe.
- Swap rice for cauliflower rice for a lower-carb option.
- Pepper jack cheese adds a spicy kick.
- These freeze and reheat well for meal prep.