Chicken Bacon Ranch Stuffed Peppers are just regular sweet bell peppers stuffed with a creamy, cheesy chicken, bacon and ranch mixture. If you’re looking for a cozy, comforting meal with a fun twist, these might just become one of your new favorites, too!
Sweet Bell Peppers Stuffed with Creamy, Cheesy Chicken, Bacon and Ranch
Summer may be winding down, but my pepper plants are still going strong!
This year we have three Giant Marconi sweet pepper plants in our garden, and they’ve given us plenty of peppers. They taste fine, but my, they grow long and skinny! I think I’ll try to get the regular bell-shaped ones next year, if I remember. Anyway, I used these peppers in my Pizza Sauce and Salsa, and also stuck a bunch of diced peppers in the freezer to use in cooking throughout the winter.
Also, every summer when peppers are in season, stuffed peppers appear on the menu! Today’s recipe is one of our favorite stuffed pepper recipes: Chicken Bacon Ranch Stuffed Peppers.
🍗 They’re loaded with tasty flavors, with that classic Ranch flavor alongside chicken and crispy bacon.
🫑 Colorful and different! Switch up your meal routine with a fun meal of colorful stuffed peppers.
🥓 And customizable. You can swap cheeses, sneak in more veggies, or add extra or swap protein to suit your preferences.
So. If you’re looking for a new weeknight dinner idea, here you go! Chicken Bacon Ranch Stuffed Peppers. Let me know if you gave them a try!
Seven Simple Ingredients
- Sweet bell peppers – yes, those are sweet peppers I used, they just look different than most!
- Cream cheese – this is the creamy base for the stuffing.
- Ranch dressing – for the classic Ranch flavor. (And this is the actual Ranch dressing from the bottle, not the dry ranch seasoning.) I use my homemade Ranch dressing.
- Chicken – it works wonderfully to use leftover chicken, but you can also cook some especially for this recipe, too! (1 large boneless skinless chicken breast yields about 2 cups of shredded chicken.)
- Bacon – freshly cooked bacon is the best, but bacon bits are super convenient, too. (8 sticks of bacon yields about 1/2 cup of bacon bits.) But of course you can add more if you wish!
- Salt (and pepper, if you want)
- Shredded cheese – we prefer cheddar cheese, but you can use whatever you have on hand!
⬇️Find the full recipe on a printable recipe card down below!⬇️
Supplies we used:
- Frying pan – to cook the chicken
- Sheet pan – to cook the bacon in the oven
- Cutting board & kitchen knife – to cut the peppers in half
- Mixing bowl
- Handheld electric mixer – to whip the cream cheese and mix the chicken bacon ranch mixture
- Measuring cups and spoons
- A spatula or two
- Baking dish – a baking sheet pan with sides works great too
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How to make Chicken Bacon Ranch Stuffed Peppers
Pre-heat the oven to 400°F.
Cook and shred the chicken and cook and crumble the bacon.
In a mixing bowl, beat the cream cheese then stir in the Ranch dressing. Add the cooked, shredded chicken, bacon pieces and half the shredded cheese and mix well.
Wash the bell peppers and cut each one in half the long way. Remove the seeds, then stuff each pepper half with the creamy chicken bacon ranch mixture. Stuff it in and pile it on top, until there is none left!
Bake for about 30 minutes, until the tops are starting to brown. Sprinkle the rest of the shredded cheese on top and bake a little longer until it’s all melted.
Serve and enjoy!💛
Storage
Store any leftover stuffed peppers in an airtight container in the fridge for 3-4 days.
Leftover stuffed peppers aren’t our favorite leftovers ever (the peppers tend to turn mushy!), but you can re-heat them in the oven (at 400 degrees) for 15-20 minutes or until they’re nice and hot.
Recipe Variations
- Add rice for extra heartiness and texture.
- Replace the chicken with ground beef, turkey or sausage. (But then it won’t be the classic chicken bacon ranch flavor combination anymore!)
- Add extra spice or flavor – green onions, parsley, chives, garlic powder, onion powder, paprika, cayenne pepper, etc.
What to serve with Chicken Bacon Ranch Stuffed Peppers
More Dinner Recipes
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Chicken Bacon Ranch Stuffed Peppers
Chicken Bacon Ranch Stuffed Peppers are just regular sweet bell peppers stuffed with a creamy, cheesy chicken, bacon and ranch mixture.
Ingredients
- 4 sweet bell peppers
Chicken Bacon Ranch Stuffing
- 1 (8 oz.) package cream cheese, softened
- 1/2 cup Ranch dressing
- 2 cups cooked, shredded chicken
- 8 slices bacon, cooked and crumbled
- 1/2 tsp. salt
- 1 cup shredded cheese, divided
Instructions
- Pre-heat the oven to 400°F.
- Cook and shred the chicken and cook and crumble the bacon.
- In a mixing bowl, beat the cream cheese then stir in the Ranch dressing. Add the cooked, shredded chicken, bacon bits and half the shredded cheese and mix well.
- Wash the bell peppers and cut each one in half the long way. Remove the seeds, then stuff each pepper half with the chicken bacon ranch mixture. Stuff it in and pile it on top, until there is none left!
- Bake for about 30 minutes, until the tops are starting to brown. Sprinkle the rest of the shredded cheese on top and bake a little longer until it's all melted.
- Serve and enjoy!💛
Notes
Store any leftover stuffed peppers in an airtight container in the fridge for 3-4 days.
Leftover stuffed peppers aren't our favorite leftovers ever (the peppers tend to turn mushy!), but you can re-heat them in the oven (at 400 degrees) for 15-20 minutes or until they're nice and hot.
Nutrition Information:
Yield:
4Serving Size:
2Amount Per Serving: Calories: 520Total Fat: 38gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 116mgSodium: 918mgCarbohydrates: 11gFiber: 1gSugar: 5gProtein: 33g
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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’til next time,
We love you and we’ll be praying for you,
Julie
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