Description
Savor the flavor with our Chicken Bacon Ranch Stuffed Peppers recipe! Discover step-by-step instructions to create this delicious, easy-to-make dish today.
Ingredients
- 4 bell peppers, sliced in half lengthwise
- Olive oil spray or drizzle
- Kosher salt and pepper
- 4 slices uncooked beef bacon
- 1/2 sweet onion, diced
- 4 garlic cloves, minced
- 1 cup (240 ml) chopped broccoli florets
- 1 cup (240 ml) uncooked quinoa
- 2 cup (480 ml) s chicken stock
- 1 tablespoon (15 ml) ranch seasoning
- 1 1/2 cup (360 ml) s shredded chicken
- Ranch dressing, for drizzling
- Fresh chives, for topping
Instructions
- Set your oven to 425°F. Arrange the bell pepper halves in a baking dish. Lightly coat them with olive oil and sprinkle with kosher salt and pepper. Place them in the oven to roast for 10 to 15 minutes as you begin working on the other components.
- In a large frying pan, cook the beef bacon over medium heat until it becomes crispy and brown, allowing the fat to melt off. Use a slotted spoon to transfer the bacon to a paper towel to soak up the excess fat. Retain only 1 to 2 tablespoons of bacon fat in the pan.
- Add the diced onion and minced garlic to the reserved bacon fat, cooking over medium-low heat until they soften, which should take about 3 minutes. Mix in the broccoli florets, cooking for a few more minutes. Add the quinoa and pour in the chicken stock. Increase the heat to bring the mixture to a boil, then lower the heat to a simmer. Cover the pan and let it cook for 15 minutes, or until the quinoa is tender and can be fluffed with a fork.
- Blend in the ranch seasoning and shredded chicken, then return the crispy bacon to the mixture.
- Spoon the quinoa mixture into the roasted pepper halves, filling them as much as you prefer. Any leftover quinoa can be enjoyed separately.
- Put the filled peppers back into the oven and bake for another 15 minutes. Once done, drizzle ranch dressing over them and garnish with fresh chives. Serve right away.
Notes
- Monitor the bell peppers while roasting to ensure they stay firm enough to hold the fillingnKeep 1 to 2 tablespoons of bacon fat for added flavor to onions and garlic, adjusting for desired richnessnMake sure the quinoa is cooked and fluffy before mixing with ranch seasoning and chicken to avoid sogginess
