Shredded Chicken and Bacon Ranch Stuffed Peppers Recipe
If you love savory, creamy, and cheesy flavors, these Shredded Chicken and Bacon Ranch Stuffed Peppers are going to be your new favorite meal! The crunchy bell peppers are filled with tender shredded chicken, crispy bacon, ranch dressing, and melty cheese, making every bite rich and satisfying.
I first made this dish when I had leftover shredded chicken and wanted something quick yet full of bold flavors. Since I love the combination of bacon and ranch, I decided to turn them into a protein-packed, low-carb meal by stuffing them into bell peppers. The result? A dish that’s easy to make, visually stunning, and ridiculously delicious!
Whether you’re looking for a weeknight dinner, meal-prep option, or a fun twist on stuffed peppers, this recipe is a winner. Let’s get started!
⏱ Recipe Time & Servings
| Preparation Time | Total Cooking Time | Number of Servings |
|---|---|---|
| 10 minutes | 35-40 minutes | 4 servings |
🛒 Ingredients for My Shredded Chicken and Bacon Ranch Stuffed Peppers
- 4 large bell peppers (any color – red, yellow, green, or orange)
- 2 cups shredded chicken (cooked)
- 1 cup cooked bacon, crumbled
- ½ cup ranch dressing
- 1 cup shredded cheese (cheddar, Monterey Jack, or your favorite)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
⭐ Pro Tips for Success
- Choose the Right Peppers – Red and yellow peppers are sweeter, while green ones have a slightly earthy, tangy taste.
- Pre-Bake the Peppers for Extra Softness – If you like softer peppers, bake them for 10 minutes before stuffing.
- Use Crispy Bacon – The crunch from well-cooked bacon adds the perfect texture to the filling.
- Make It Extra Cheesy – Mix in cream cheese or extra shredded cheese for a gooier filling.
- Make It Spicier – Add chopped jalapeños or a dash of hot sauce to the filling for extra heat.
🍳 Tools Required
- Baking dish (large enough to hold 4 peppers)
- Mixing bowl (for the filling)
- Knife and cutting board (for prepping peppers)
- Spoon or spatula (for stuffing the peppers)
- Aluminum foil (for baking)
🔄 Substitutions and Variations
| Substitution | Original Ingredient | New Flavor Profile |
|---|---|---|
| Greek yogurt | Ranch dressing | A tangier, high-protein alternative |
| Turkey bacon | Regular bacon | A leaner, slightly smoky option |
| Rotisserie chicken | Shredded chicken | A faster, already-seasoned shortcut |
| Pepper jack cheese | Cheddar cheese | A spicy, melty alternative |
| Cauliflower rice | Extra cheese | A lower-fat, more veggie-packed variation |
⏳ Make-Ahead Tips
- Pre-cook the filling – The shredded chicken, bacon, ranch, and cheese mixture can be made up to 2 days in advance and stored in the fridge.
- Pre-cut the peppers – Slice and remove the seeds ahead of time to save prep work.
- Freeze for later – Stuff the peppers but don’t bake them. Wrap individually and freeze for up to 2 months. Bake from frozen at 375°F (190°C) for 45 minutes.
🥄 Step-by-Step Instructions for a Perfect Shredded Chicken and Bacon Ranch Stuffed Peppers
Step 1: Prepare the Peppers
Preheat your oven to 375°F (190°C).
Using a sharp knife, slice the tops off the bell peppers and remove the seeds and white membranes.
Brush the outside of the peppers lightly with 1 tablespoon of olive oil to help them roast beautifully. Arrange them upright in a baking dish, ensuring they fit snugly together.
Step 2: Mix the Filling
In a large mixing bowl, combine 2 cups of shredded chicken, 1 cup of crumbled bacon, ½ cup of ranch dressing, and ½ cup of shredded cheese.
Season with salt and pepper to taste, then mix everything until well coated and evenly combined.
Step 3: Stuff the Peppers
Using a spoon or spatula, evenly divide the filling among the 4 bell peppers, pressing down gently to ensure they’re tightly packed.
Sprinkle the remaining ½ cup of shredded cheese on top of each stuffed pepper for a melty, golden finish.
Step 4: Bake to Perfection
Cover the baking dish with aluminum foil and bake for 25 minutes.
After 25 minutes, remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.
Step 5: Garnish and Serve
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley or extra crumbled bacon for a final touch.
Serve hot and enjoy these cheesy, smoky, and flavor-packed stuffed peppers! 🌶️🥓
🍽 Serving Suggestions for Shredded Chicken and Bacon Ranch Stuffed Peppers
| Pairing Option | Description |
|---|---|
| Garlic Bread | A crispy, buttery side that complements the creamy filling. |
| Side Salad | A fresh contrast to balance the rich flavors. |
| Mashed Cauliflower | A low-carb, creamy side that pairs beautifully. |
| Roasted Vegetables | A simple and nutritious addition to the meal. |
🥡 Leftovers and Storage Tips
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F (175°C) for 10-15 minutes or microwave for 1-2 minutes.
- Freeze: Wrap each stuffed pepper tightly in plastic wrap and freeze for up to 2 months.
🥦 Nutritional Information and Benefits of This Dish
- High in Protein – Shredded chicken and bacon provide a great protein boost.
- Low-Carb and Keto-Friendly – Perfect for those following a low-carb or keto diet.
- Loaded with Vitamins – Bell peppers are packed with vitamin C and antioxidants.
- Customizable for Any Diet – Easily adaptable with different proteins and cheeses.
🍷 Suggested Drink That Pairs With The Dish
Best Drink Pairing: Chilled Sauvignon Blanc or Light IPA 🍷🍺
Why? The crisp acidity of a Sauvignon Blanc cuts through the richness of the cheese and bacon, while a light, citrusy IPA complements the smoky flavors beautifully. If you prefer a non-alcoholic option, lemon-infused sparkling water is a refreshing choice!
❤️ Enjoy!
These Shredded Chicken and Bacon Ranch Stuffed Peppers are cheesy, creamy, smoky, and absolutely delicious! Whether you’re making them for a quick dinner, meal prep, or even a gathering, they’re guaranteed to be a hit!
Give them a try and let me know what you think! 🌶️🥓✨
