Chicken Bacon Ranch Peppers v2.0
Looking for something to do with all that broccoli? And a delicious way to get a full serving of veggies into your kids without a battle? These delicious carmalized stuffed peppers will fill the bill!
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Recipe source/Photo Credits
Step by Step
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Preheat the oven to 425 degrees F.
Place the peppers in a baking dish. Drizzle with olive oil and season with salt and pepper all over.
Roast the peppers for 10 to 15 minutes while you start the rest of the meal.
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Place the bacon in a large skillet over medium heat.
Cook until crispy and golden, and all the fat has been rendered. Remove the bacon with a slotted spoon and place it on a paper towel to drain excess grease.
Remove all but 1 to 2 tablespoons of bacon grease from the pan.
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Add the onion and garlic to the bacon grease over medium-low heat.Cook until softened, about 3 minutes.
Stir in the broccoli, cooking for another few minutes.
Add the quinoa and chicken stock.
Bring the mixture to a boil, then reduce it to a simmer.
Cover and cook for 15 minutes, or until the quinoa fluffs easily with a fork.
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Stir in the ranch seasoning and the shredded chicken. Add the bacon back in too. -
Fill each pepper with the quinoa mixture.You can stuff them as full as you’d like! If there is extra, the quinoa is also delicious on its own.
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Place the stuffed peppers in the oven and bake for another 15 minutes.
Remove and drizzle with ranch dressing, then sprinkle with fresh chives.
Serve immediately.
Notes:
The size of peppers isn't always easy to guess for filling. Any extra filling can be saved and used to stuff a pita or lettace wrap. Or served on a bed of greens, as a light chicken salad.
This recipe uses our both our ranch seasoning and ranch dressing, both are easy pantry ingredients!
